Low Fat Granola

If you’re familiar with my old blog, my love affair with this breakfast staple is old news, though I have tweaked it over the years, and it’s still a mainstay of our diet, so I thought it was worth sharing again.

Low Fat Granola

My husband and I eat this for breakfast almost every weekday, topped with homemade soy milk or coconut yogurt, as well as ground flax or hemp seeds. Fresh fruit on top is a nice addition, if available. My daughter sometimes sprinkles a handful of this granola on top of a smoothie bowl, for a bit of crunch.

In this updated version, I’ve reduced the oil by 3/4, and the sugar by about 1/3. I’ve also doubled the recipe; this means I can bake off half, and freeze the other half until needed (a trick I learned in Heather’s Whole Food Freezer Cooking workshop). A half batch gets us through about two weeks, but feel free to make half this amount, and freeze half of that, if you won’t be going through it that quickly.

If you’re not quite ready for the low fat version, or if you happen to have company coming and want to knock their socks off, I’ve included the original below.

Low Fat, Low Sugar Granola
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Cheryl's Low Fat Granola

Makes a double batch of my low fat, low sugar granola. 

Course Breakfast
Author Cheryl (Eat What You Sow)

Ingredients

Wet Ingredients

  • 1/2 cup mild flavoured oil
  • 1 cup honey (sub agave or more maple syrup if you don't do honey)
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1 cup water (to help distribute sweetener and flavourings)
  • 2 tbsp vanilla
  • 2 tsp salt
  • 2 tsp cinnamon

Dry Ingredients

  • 18 cups old fashioned rolled oats
  • 2 cups shredded coconut
  • 2 cups wheat germ (or less, or omit)
  • 1 cup sesame seeds (or less, or omit)
  • 6 cups nuts (chopped - any combination of pecans, almonds, walnuts, hazelnuts, pumpkin seeds, and/or sunflower seeds)
  • 4 cups dried fruit (any combination of raisins, dried cranberries, apricots, blueberries, cherries, or goji berries)

Instructions

  1. Place wet ingredients in medium saucepan over medium heat. Stir until sugar has dissolved and mixture is just about to boil.

    Stir dry ingredients (except dried fruit) together in a large bowl. Pour warm wet mixture over the dry, and stir well to combine.

    At this point, divide the mixture and put half in a large freezer bag. Freeze. Divide the remainder between two large baking sheets (lined with parchment, if desired). Put two oven racks in the middle of your oven, and bake the granola for 35 minutes on convection, stirring halfway through. If you don't have a convection oven, just rotate the pans (top to bottom) at the halfway point.

    After stirring, sprinkle two cups of dried fruit over the granola (one cup per sheet). Bake for 10 - 12 more minutes. This brief baking period is just enough to dry the fruit slightly (so the granola doesn't get sticky in storage), without burning it.

    Remove granola from oven, stir, and leave to cool. Store in an airtight container.

    When it comes time to bake the second half, don't forget to add the additional two cups of fruit part way through baking.

 

Delicious homemade granola. Whole grain, GF.
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Cheryl's Crunchy Granola

My original granola recipe. Delicious, crunchy, wholesome goodness.

Course Breakfast
Author Cheryl (Eat What You Sow)

Ingredients

Wet Ingredients

  • 1/2 cup brown sugar
  • 3/4 cup honey (sub agave or more maple syrup if you don't do honey)
  • 1/4 cup maple syrup
  • 1 cup neutral flavoured oil (can reduce to 1/2 cup)
  • 1 tsp cinnamon
  • 1 1/2 tsp salt
  • 1 tbsp vanilla

Dry Ingredients

  • 8 cups rolled oats
  • 1 cup wheat germ (or less, or omit for GF)
  • 1 cup sesame seeds (or less, or omit)
  • 1 cup shredded coconut
  • 3 cups nuts, chopped (any combination of pecans, almonds, walnuts, hazelnuts and/or sunflower seeds)
  • 2 cups dried fruit (any combination of dried cranberries, blueberries, cherries, raisins, apricots, etc.)

Instructions

  1. Place wet ingredients in medium saucepan over medium heat. Stir until sugar has dissolved and mixture is just about to boil.

    Stir dry ingredients (except dried fruit) together in a large bowl. Pour warm wet mixture over the dry, and stir well to combine.

    Divide the granola between two large baking sheets (lined with parchment, if desired). Put two oven racks in the middle of your oven, and bake the granola for 35 minutes on convection, stirring halfway through. If you don't have a convection oven, just rotate the pans (top to bottom) at the halfway point.

    After stirring, sprinkle two cups of dried fruit over the granola (one cup per sheet). Bake for 10 - 12 more minutes. This brief baking period is just enough to dry the fruit slightly (so the granola doesn't get sticky in storage), without burning it.

    Remove granola from oven, stir, and leave to cool. Store in an airtight container.

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