Sugar-Free Granola
This sugar-free granola is a savory twist on a classic favorite. Lightly salted, toasty, and perfectly crunchy, it’s made without added sweeteners but still delivers big on flavor and texture. Enjoy it over yogurt with fresh fruit, sprinkle it on smoothie bowls, or snack on it by the handful for a blood-sugar-friendly bite any time of day.
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
