I’ve always kept granola on hand. Whether store-bought or homemade, it’s been a pantry staple for as long as I can remember. But this past spring, after being diagnosed with SIBO, a parasite, and gut dysbiosis, I immediately removed sugar from my diet. Unfortunately, that meant the granola had to go, too.
At first, I missed it. But then I thought: why not bake my own sugar-free version? Sure, the salty-sweet crunch had always been my favorite part, but maybe I could learn to appreciate it in a new way – for its savory flavor and toasty texture.
Over time, my tastebuds have adapted to this very low-sugar lifestyle. I don’t miss added sweetness at all anymore. While this granola leans on the “salty” side, I truly believe anyone would enjoy it. My favorite way to eat it is spooned over yogurt with fresh berries or sliced banana. It also makes the perfect afternoon snack – satisfying, crunchy, and balancing my blood sugar in all the right ways.
Sugar-Free Granola
Equipment
- baking sheet
- Mixing bowls
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup pumpkin seeds
- ½ cup unsweetened shredded coconut
- 1 tablespoon cinnamon
- ½ teaspoon sea salt
- ¼ cup melted coconut oil
- ⅓ cup sunflower seed butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, pumpkin seeds, shredded coconut, cinnamon, and sea salt. Stir until blended
- In a separate medium mixing bowl, combine the coconut oil, sunflower seed butter and vanilla extract. Whisk until creamy.
- Pour the wet ingredients into the bowl with the dry ingredients and stir well until oat mixture is coated. Transfer the mixture to the baking sheet, and spread evenly into a thin layer. Use the back of your spatula or wooden spoon to pat the mixture until flat.
- Bake for 15 minutes. Turn the pan and bake 5 to 7 more minutes until the edges are golden brown. Allow the granola to cool completely on the pan (1 to 2 hours).
Notes
