Packaged granola is one of those sneaky "healthy" foods that are often packed with sugar.
A simple way to still get that delicious granola crunch? Make it at home with this quick, low sugar recipe.
It is full of:
Make a double batch - it keeps in the fridge for up to two weeks and even longer in the freezer and is great with a little coconut yogurt or plant base milk (unsweetened of course).
Makes about 10 1/3 cup servings
You can sub in different nuts and seeds for what you have on hand or prefer and keep the measurements the same.
This is delicious on top of plant based yogurt (coconut is my fav), with almond milk, sprinkled on top of a smoothie or simple on its own.
It will keep in a glass airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.
Preheat the oven to 300 and line a rimmed baking sheet with parchment paper.
Put the brazil nuts in a high speed blender or food processor and chop them for a few seconds so they are broken into small pieces. Be careful not to over blend as we don't want them to be a powder or a butter.
If you only have whole walnuts you can put them in with the brazil nuts to break them up.
Put the chopped brazil nuts, walnuts, oats, seeds, cinnamon and sea salt in a large mixing bowl and stir to combine.
In a small sauce pan add the olive oil, maple syrup, ground ginger and vanilla extract. Heat on low and stir well until it is well combined.
Pour the warm liquid mixture over the dry mixture and stir well until all the dry ingredients are coated.
Spread the mixture evenly over the lined baking sheet and bake for 20 minutes. Rotate the pan and bake for an additional 25 minutes or until the granola is golden brown. Let cool for 15 minutes.
Store in an airtight glass container in the fridge for up to 2 weeks or freeze for up to 2 months.