Looking for a granola recipe with a little less sugar but still tastes great? Try this Everyday Granola recipe adapted from The Kitchn.
After dusting off and opening up The Kitchn’s cookbook for my last redux challenge, I found a recipe for Everyday Granola that was screaming my name. I made it a couple days ago and it’s one that should be shared. My favorite way to eat this is with kefir, a fermented milk product similar to yogurt but with a thinner consistency. It’s a little tangy but the slight sweetness from the granola helps balance that out. Plus, it’s loaded with gut health-promoting probiotics that help improve digestion, reduce inflammation, and make you feel all around good.
The beauty of homemade granola is the limitless options to make it your own. Use whatever nuts and seeds, extracts and spices you like. It makes a great gift, shares well and stores nicely in an airtight container. I’ve used slightly less sugar here and I don’t think it sacrificed the taste. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 30-45 minutes |
| Servings |
cups
|
Ingredients
- 3 cups rolled oats not quick cooking/Instant
- 1 cup chopped nuts such as almonds, pecans or walnuts
- 1 cup shredded, unsweetened coconut
- 1/2 cup pumpkin, sunflower or sesame seeds
- 1/4 cup lightly packed brown sugar
- 1.5 teaspoons salt
- 1/4 teaspoon cinnamon or more
- 1/2 cup canola oil
- 1/4 cup liquid sweetener such as honey or maple syrup (I used Dad's homespun honey from MI)
- 3/4 teaspoon vanilla extract
- 2 egg whites lightly beaten (optional: they help crisp up the granola, but it will still be an enjoyable granola if you decide to leave it out.
- 3/4 cup chopped dried fruits
Ingredients
|
|
Instructions
- Preheat the oven to 300.
- In a large bowl mix the oats, nuts, seeds, cinnamon, sugar and salt.
- In a small bowl, whisk together the oil, liquid sweetener, and vanilla. Pour the liquid mixture into the dry and stir to combine. Add the egg whites and combine thoroughly.
- Scrape the mixture out onto a half sheet pan (18 x 13 inches) and bake for about 45-50 minutes. Stir after 20 minutes, moving the crispy bits from the perimeter into the center and distributing the granola in the center out towards the edge of the pan. **Ovens heat differently so keep an eye on your granola between the 30-50 minute mark. 45 minutes was too long for me and my granola was a little overdone. Enjoyable, but a little overdone.**
- Remove the pan from the oven and add the dried fruit. Use a spatula to stir the mixture and let it cool. It may be sticky now, but it will harden when it cools.
4 Comments
How about the nutritional value please. Sounds really good.
It’s just below the last step of the instructions in the recipe 🙂
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