Gluten Free, Low Sugar Granola (The Real Deal)
If there’s one thing I love doing, it’s batch cooking on Sundays (or Mondays, if I’m too lazy to get it done over the weekend:). It’s a form of self-care that’s oh so important to the week’s success, and I do my best to give myself an hour or two to prepare for the days ahead.
This weekend, Ryan and I missed out on heading to the PGA tournament due to the rainy weather—which initially was upsetting, but after a fun brunch with friends, we decided to experiment in the kitchen with Ryan’s favorite health-ified “guilty pleasure”—a yummy gluten free granola recipe.
You know I’m all about scoping out healthy brands for you guys, and when it comes to granola I have two brands that I do adore…
// Purely Elizabeth Every flavor is delicious, but we love the Original Ancient Grains Granola. True story: we actually fight over the chunks, which everyone knows are the best part!
Paleonola I like the Maple Pancake and Apple Pie flavors, especially since they are the only ones without added sweetened dried cranberries. //
…but truth be told, it’s hard for us to keep it in the house because we’ll easily go through a bag in two days. We’re like little kids that can’t keep away from the cookie jar when it comes to granola.
The problem with most store-bought granolas is that they’re all very high in sugar. Even the healthiest granolas contain anywhere from 6-18 grams of sugar per serving (1/4-1/3 cup). Most grain-free granolas are also relatively high in fat because they are nut-based.
So in my quest to find a middle ground for a low-sugar, low(er) fat, and high nutrition granola, I spent Sunday baking to come up with a recipe for you.
(And mind you, I’m not a baker, so that’s saying a lot!).
Here are the stats:
- 12 servings, each 1/4 cup
- 8 grams of fat and 2.4 grams of sugar per serving (from high quality maple syrup, see recipe below!)
Simple, delicious, and less sugar than you’ll find in any store-bought granola. There’s so much flavor to baked oats that you’ll never want to buy granola from a store again!
And, let’s be real—no one actually has just ¼ cup of granola when they pour it onto their grass-fed yogurt, oatmeal, or acaî bowls. That’s criminal. So by keeping the sugar extra low per serving, it’s totally okay if you have two
This recipe is a great canvas for those who love to experiment themselves. You can play around and use hemp instead of chia seeds, add in walnuts or cashews, goji berries, etc.
Without further ado…
Homemade Gluten Free Granola Recipe (All organic if possible)
- 2 cups old-fashioned organic rolled oats, gluten-free preferred (Here’s what I buy)
- ½ cup sunflower seeds or pumpkin seeds
- 1 ½ tablespoons chia seeds
- ½ teaspoon pink sea salt
- Sprinkle or two of cinnamon
- 1/4 cup coconut oil
- 1/4 cup hot water (the secret ingredient!)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Add all dry ingredients into a bowl (oats, sunflower seeds, sea salt, cinnamon, and chia seeds). In a smaller bowl, place the coconut oil, maple syrup, and vanilla extract. Add in the hot water, one tablespoon at a time, and whisk between until all ingredients are incorporated. The mixture will be thick and you’ll want to keep the whisk moving so the coconut oil doesn’t solidify.
Add the wet mixture to the dry ingredients and mix together with a spatula. Spread the mixture in a thin layer on a baking sheet. Bake for 10 minutes and then stir with a spatula. Bake another 5 minutes and stir again. Bake for another 5-8 minutes total until golden brown all over. Keep an eye on it, because it can burn quickly! Allow it to cool for about 10 minutes prior to serving.
I can’t wait for you to try it at home!
And now, I’d love to hear from you in the comments below—do you have any fave granola brands? Are you going to try this recipe or create a similar one on your own? Do you share my granola obsession?