In my effort to eat cleaner, this no sugar granola recipe I developed was just what I needed for snacking, and it is delicious. This recipe is my own. I combined three recipes together that each seemed to be lacking a little something. The result is my now nationally famous No Sugar Granola Recipe.
Nationally famous, you ask? That might be stretching things a wee bit. But I took some with me on a recent trip to Houston, Texas so I would have a healthy snack for the flights. I shared some with my friend, Christine. She like it so much she asked for the recipe. Since she lives in South Carolina, doesn’t that make it nationally famous? I would say, yes!
3 1/2 Cups (one bag) unsweetened coconut flakes
2 Cups Old Fashioned Oats
1/2 Cup EACH raw, almonds, walnuts, pecans, pumpkin seeds
(you can chop them or leave them whole like I do)
2 Tbl Chia Seeds
1/2 Cup wheat germ or ground golden flax seed
2/3 Cup Coconut oil or butter
1/3 Cup Brown Rice Syrup
1 Tbl Real Maple Syrup
1 tsp Vanilla Extract
Preheat oven to 350 degrees.
Combine all of the above and spread it out on a baking sheet.
Bake 10-12 minutes
Place coconut oil, syrup, and vanilla in sauce pan and bring to a boil, cook & stir for at couple minutes while it thickens.
Pour over the toasted coconut, oat, nut mixture (I put it in a big bowl to do this step). Stir well. Pour mixture onto baking sheet lined with parchment paper. Put back into oven.
Reduce oven to 300 degrees. Bake 25-30 minutes.
Cool and eat. I store mine in quart canning jars in a cool, dry place. I sprinkle it on top of Greek yogurt and fresh fruit, or eat it right out of the jar.