This Sugar-free granola has no refined sugar or sweeteners. It is a great base recipe that can be modified to suit taste.
Granola is often advertised as a wholesome and healthy breakfast choice but unfortunately, this is more often not the case. Commercial varieties are often loaded with enough added sugar to compete with a chocolate bar and homemade granola recipes are often no better. Most recipes call for quite a bit of sugar, maple syrup, honey or other sweeteners.
This version contains no sugar or sweeteners so does taste quite a bit different to granola as you know it. If you are used to sweet granola you may find you have to add a little sweetness via dried fruit or fruit.
Ingredient Info (& Alternative Suggestions)
- Oats: For this granola recipe you’ll want to use rolled oats (also called old fashioned oats or whole oats)
- Nuts: Use any nuts you like or have available, this recipe uses almond flakes, walnuts, cashew and hazelnuts. Make sure to finely chop if serving children under five. For a nut-free version, substitute with extra seeds (e.g. sesame, sunflower, chia) and add some coconut flakes.
- Pumpkin Seeds: You can substitute with different seeds (sunflower, sesame etc) or replace with extra nuts.
- Spices: Adds flavour, add more or less to suit taste.
- Egg White: The biggest challenge with sugar-free granola is getting it crunchy enough and for it to form little clumps. The beaten egg white helps to achieve this. If you have an egg allergy you can skip it. Replace with 1 tablespoon extra of coconut oil or a little maple syrup (will no longer be sugar-free)
- Coconut Oil: Used to crisp up the oats. If you wish to skip the oil you can add an extra egg white.
Step By Step Instructions
Homemade sugar-free granola is very easy to make, it really is just a case of combining the ingredients and baking until golden and crispy.
- Mix together all the dry ingredients
- Add the coconut oil and mix through
- Whisk the egg whites until they form soft peaks
- Gently stir through the egg whites
- Transfer the mixture to a lined baking tray and bake for 30 mins, stirring halfway through the cooking time. Watch your granola carefully while in the oven, it can go from done to burnt in a couple of minutes.
Mix it Up - Added Ingredient Suggestions
As this granola is mild in flavour and sweetness, it is a perfect base for you to add in extras. Why not:
- Stir in some dried or freeze-dried fruit for extra sweetness (after baking).
- Add chopped fresh fruit add berries for a hint of sweetness (after baking).
- Stir through some coconut flakes after cooking, or halfway through (for toasted flakes)
- Change the spices, maybe vanilla, clove or mixed spice. You can even try savoury spices to make savoury granola.
- Throw in a handful of chocolate chips (after baking)
- Serve at breakfast with milk and some fresh fruit;
- Make a yoghurt parfait (pictured below) with some creamy Greek yoghurt, fresh berries and a drizzle of honey;
- Use it to top fruit salad. It will add crunch and make it more satisfying;
- Take it out and about as a snack. Think of it a little like a trail mix, you can add some dried fruit and choc chips for extra kid appeal
Store the granola in an airtight container, at room temperature, for 1 to 2 weeks. (If it lasts that long)
More Oat Recipes...
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Sugar Free Granola
- Electric Hand Mixer / Stand Mixer
- 200g (2 cups) Rolled Oats
- 60g (½ cup) Pumpkin Seeds
- 80g (⅔ cup) Mixed Chopped Nuts ,I used cashew, hazelnut and walnuts
- 45g (½ cup) Almond Flakes
- 2 teaspoon Cinnamon
- ½ teaspoon Ginger
- 4 tablespoon Coconut Oil ,melted
- 2 Egg Whites ,beaten to soft peaks
- Pre heat oven to 150c / 300f / Gas 2 and line a baking tray with baking paper.
- Add all the dry ingredients to a large mixing bowl and combine.
- Add the coconut oil and stir through, coating the mixture.
- Whip the eggs to soft peaks using an electric hand mixer or stand mixer.
- Add the beaten egg whites and gently stir to coat the mixture.
- Spread the mixture onto the baking tray and bake for 30 mins, stirring once halfway through the cooking time.
*This recipe was first published in June 2016. It has been updated with new process shot photos and more information in the post. The recipe ingredients remain the same.
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