I decided to try and make my own granola after a few days of the Sugar Challenge. One of my all time favourite breakfasts is plain Greek yoghurt with sliced banana or some berries and either muesli or granola. Unfortunately, even though I buy the “no-added sugar” muesli, they all still contain dried fruit, which is out on the challenge, and all granolas are made with either sugar and/or honey in some way shape or form!
But, with a bit of investigative work and some messing around in the kitchen I’ve managed to make a crunchy, nutty granola with absolutely no sugar or sweeteners.
** Check the notes at the end for swaps!
100g whole porridge oats
1 medium egg
1/2 tsp each cinnamon and unsweetened cocoa powder
50g mixed chopped nuts (I roughly chopped almonds, brazils and pecans, and added some flaked almonds)
1 tbsp cacao nibs (optional – they have a quite bitter taste!)
Pre-heat oven to 180oC.
Mix the porridge oats with the egg, cinnamon and cocoa powder.
Spread mixture out on a baking tray and bake in the oven for 15mins, or until crunchy. Too soon and the oats will become soggy when mixed with your breakfast, too long and they’ll burn!
Add the chopped nuts and cacao nibs (if using) and store in an airtight jar.
You can double or triple the recipe as desired.
(per 35g serving, recipe makes ~5 servings)
If you don’t want to use eggs, or you have an egg allergy, I’ve heard you can make a substitute using chia or flax seeds soaked in water. Though I’ve never tried this so can’t vouch for it!
You don’t have to use nuts, use whatever takes your fancy; e.g. seeds, unsweetened puffed rice etc.
Experiment with different spices and flavours if you like, you could try nutmeg, ginger, vanilla pods, vanilla extract just to name a few. I’d be interested to hear about your variations!
This granola is not sweet, but has a very nice crunchy texture and nutty flavour. If you do use the cacao nibs just be aware they may be an acquired taste as they are quite bitter.