Sugar-free granola is a staple in my pantry, it's quick, it's tasty, it's fiber-packed and it's easy to make. I didn't realise just how easy it was to make until 2 years ago; I'd previously brought pre-made off-the-shelf granola. It was when I read the back of the boxes and how many additives are in some of the most popular brands that made me start to experiment with my own granola.
As a home cook in the UK with a passion for food that supports a healthy body, this recipe ticks so many boxes. There are so many plant varieties in this sugar-free granola recipe, every portion contains a variety of nuts, seeds, and fruit and is rammed full of fiber.
I've experimented with this recipe a lot, originally it contained egg whites for added protein and as a binding agent, but after adapting the recipe many times I find you get a crunchier texture without the egg white and you can use alternative ingredients to bind it together.
The 2 game-changing ingredients for me are an orange and peanut butter (almond butter also works well). I use the zest and the juice of an orange to add sweetness and additional flavor, and the nut butter is a fabulous binding ingredient that adds protein in place of the egg-white I mentioned earlier.
When it comes to selecting a nut butter, always choose 100% nut where possible, and avoid the added sunflower oils, palm oils, processed sugars, and salt that you get in some brands. This granola has enough sweetness naturally from the dried fruit and the orange juice. You could also use honey in this recipe, but to keep the GI (Glycaemic Index) value low, I don't use it.
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Sugar-Free Granola Recipe UK
Makes 10 servings
40 minutes
Super-Easy
Ingredients
150g oats (jumbo whole oats)
2 heaped tbsp almond or peanut nut butter (I use Pipnut)
100g mixed seeds
1 orange zest
Juice of 1 orange
2 tbsp ground cinnamon
Pinch of salt
A handful of almonds and cashews (or any nut varieties you like)
A handful of toasted coconut flakes
100g raisins and dried cranberries
For additional sweetness (optional):
3 tbsp zero Bulk Sugar-Free Maple (sweetener)
1 tbsp granulated Truvia (Stevia-based sweetener)
To Serve:
Yogurt (I enjoy greek or coconut)
Fruit (I love banana, melon, raspberries or blueberries)
Method
Heat oven to 160c (fan)
Mix all ingredients (other than raisins, coconut, and cranberries) in a bowl
Spread mix over parchment lined tray (break up well)
Bake for 20 minutes
Break up and mix in raisins and cranberries, bake for additional 10 minutes
Leave to cool before mixing in toasted coconut flakes and store in an airtight container
Serve
Serve your sugar-free granola atop yogurt and finish off with a sprinkle of your favourite fruit.
I love this recipe, not just because it's delicious but I only have to cook it once and it makes breakfasts for the week, you can get around 10 portions out of 1 batch and it stays fresh in an airtight container in the pantry.
Shoutout to Dr Rupy!
This sugar-free granola recipe was inspired initially by Dr Rupy, the author of the cookbook 3-2-1 and the man behind The Doctors Kitchen. I highly recommend reading his materials or listening to his podcast if you have a passion for healthy food and the way your body uses food.
What are the benefits of eating fiber-packed granola?
According to the NHS website:
"There is strong evidence that eating plenty of fiber (commonly referred to as roughage) is associated with a lower risk of heart disease, stroke, type 2 diabetes and bowel cancer.
Choosing foods with fiber also makes us feel fuller, while a diet rich in fiber can help digestion and prevent constipation."
3 Tips for making this sugar-free granola recipe top-notch!
Cook at a low temperature for longer (see recipe timings), allowing the granola to really crisp-up.
Put your dried fruit in last, if you put it in early it may burn (see the recipe as to when to add it).
Be sure to break up the granola well so that more surface area is exposed to the heat to help get a good crunch on the granola.
So will you be adding this sugar-free granola recipe (UK) to your weekly menu from now on?
The great thing about granola is it's so versatile - you can experiment with different fruits, nuts, and seeds. I also enjoy a little swapping out the cinnamon for nutmeg and/or ground cardamom when I want to mix flavours up. Pistachios and cardamom go particularly well together.
Will you be adding granola to your menu? Feel free to share your variations on this recipe with me and my new food-based Instagram profile: @foodwholefood
Happy cooking!
Jen - Author
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References
Dr Rupy - Recipe book 3 2 1 - Page 164 - Green vegetables