Homemade Crunchy Granola (low sugar)

INGREDIENTS

• 2 ¼ cups (200 g) gluten-free rolled oats

• ¼ cup (35 g) sunflower seeds

• 2 Tbsp (18 g) pumpkin seeds

• ¼ cup (22 g) unsweetened coconut chips

• ¼ cup (25 g) pecan halves or lightly chopped

• 3 Tbsp (35 g) monk fruit brown sugar substitute (brown style)

• 2 Tbsp (35 g) pure maple syrup

• 3 Tbsp (40 g) extra virgin olive oil

• 1 tsp vanilla extract

• 1–2 tsp cinnamon (optional)

• ¼–½ tsp (1–2 g) kosher salt

STEPS

1. Preheat oven to 300°F. Line a baking sheet with parchment.

2. In a large bowl, mix: oats, sunflower seeds, pumpkin seeds, coconut chips, pecans, and cinnamon (if adding). Stir to combine.  

3. Add olive oil, maple syrup, monk fruit brown sugar, vanilla, and salt. 

4. Stir until fully coated.

5. Spread into an even layer on the baking sheet and press down to pack it with the back of a spoon. 

6. Bake 30 minutes 

7. Remove from oven and allow to cool completely about an hour (it crisps as it cools), then store in an airtight container. Makes 14 - 1/4 cup servings. I usually make 2-3 double batches if making for gifts and give in a mason jar with ribbon. Each single batch fills 2 - 16 oz (1 pint) mason jars full. 

Makes: 14 servings

Serving Size: ¼ cup (24 g)

Granola Storage & Shelf Life

• Store in an airtight container or jar at room temperature.

• Keeps fresh for 2–3 weeks, or up to 1 month if stored in a cool, dark pantry.

• For longer storage, freeze in an airtight bag or container for 3–4 months.

• Always let the granola cool completely before sealing to prevent moisture buildup and sogginess.

🍑Nourishment Breakdown

PROTEIN small amount in seeds/nuts (not much)

FAT seeds, nuts, coconut, oil

FIBER some in oats, seeds, nuts (not much)

CARB/STARCH oats, some in syrup

100 calories · 5g fat · 11g carbs · 2g sugar · 1g fiber · 2g protein

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