Sugar Free Granola
Make a batch of this homemade sugar free granola and discover how delicious, crunchy, and healthy this breakfast is! It's naturally sweetened with mashed banana and dates.
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Servings :
Calories : 220kcal
Ingredients
- 1 ripe banana smashed with a fork
- 2 dates pitted & chopped
- ¼ cup (60 ml) dairy-free milk
- 2 tbsp nut butter of choice (almond, cashew, or peanut butter)
- 2 tbsp coconut oil or olive oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- a pinch salt
- 1 ⅛ cup (100 g) rolled oats
- ⅔ cup (100 g) mixed nuts roughly chopped
- ⅓ cup (40 g) pumpkin seeds
- ⅓ cup (40 g) sunflower seeds
- ½ cup (20 g) coconut chips
Instructions
- Preheat oven to 355°F (180°C).
- Mash banana with a fork. Pit and finely chop dates. → If the dates are too hard, you can soak them in hot water for 10 minutes.
- In a small saucepan over medium heat, warm the mashed banana, dates, dairy-free milk, nut butter, coconut oil, vanilla extract, cinnamon, ginger, and salt. Stir until well combined.
- In a large bowl, combine oats, nuts, seeds, and coconut chips. Stir in the warm banana-date mixture.
- Spread granola on a parchment paper lined baking sheet and bake for 25 minutes until golden brown, turning once!
- Remove the baking sheet from the oven and let the granola cool completely. Store in a mason jar!
Notes
Granola tastes delicious with yogurt, oat milk, or as a topping on fresh fruits. I love to serve it with dairy-free yogurt and sliced banana!
Adjust nuts and seeds in this recipe to your taste.
Store granola in an airtight container at room temperature for up to 2 weeks.
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Nutrition
Calories: 220kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 7mg | Potassium: 230mg | Fiber: 3g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg