SUGAR FREE GRANOLA RECIPE RECIPES

Name: Low-sugar granola
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Makes 500g
Ingredients: 200g rolled oats; 150g bag mixed nuts; 150g mixed seeds; 1 orange , zested; 2 tsp mixed spice; 2 tsp cinnamon; 2 tbsp cold pressed rapeseed oil; 1½ tbsp maple syrup

LOW-SUGAR GRANOLA RECIPE - BBC GOOD FOOD

Low-sugar granola recipe - BBC Good Food image

Fill up at breakfast time with this healthy low-sugar granola, served with your choice of milk and sliced fresh strawberries. It'll keep you going until lunch

Provided by Good Food team

Categories Breakfast

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield Makes 500g

Number Of Ingredients 8

Ingredients

200g rolled oats
150g bag mixed nuts
150g mixed seeds
1 orange , zested
2 tsp mixed spice
2 tsp cinnamon
2 tbsp cold pressed rapeseed oil
1½ tbsp maple syrup

Steps:

Heat oven to 160C/140C fan/gas 4. Mix all the ingredients in a bowl with a pinch of salt, then spread out on a baking tray.
Roast for 30-35 mins until golden, pulling the tray out of the oven twice while cooking to give everything a good stir – this will help the granola toast evenly. Leave to cool. Will keep in an airtight container for one month.

Nutrition Facts : Calories 165 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein

GRANOLA BAR RECIPE | JAMIE OLIVER RECIPES

Granola bar recipe | Jamie Oliver recipes image

These oaty, nutty, sweet granola bars are a great alternative to the shop-bought versions, and they’re super-simple to rustle up, too!

Total Time 40 minutes

Yield 16

Number Of Ingredients 12

Ingredients

vegetable oil
75 g blanched almonds
250 g rolled oats
40 g sunflower seeds or pumpkin seeds
100 g runny honey
6 tablespoons smooth peanut butter or almond butter
10 Medjool dates (stone in)
40 g bran
1 teaspoon ground cinnamon
1 pinch of sea salt
50 g sour cherries or dried cranberries
50 g dried apricots

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside.
2. Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.
3. Gently heat the honey and nut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100ml of warm water.
4. Blitz to a paste, stir into the warmed honey mixture, then leave to cool.
5. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined.
6. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.
7. Bake in the hot oven for 15 minutes, or until golden and set.
8. Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container.

Nutrition Facts : Calories 199 calories, FatContent 9.5 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.9 g fibre

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CRUNCHY BREAKFAST GRANOLA RECIPE | JOOLS OLIVER RECIPES

This is a great recipe to make in a big batch. We don’t really eat bowlfuls of it, but instead use it to sprinkle on top of yoghurt or porridge to give it a bit of sweetness and crunch, so it’s always handy to have some in an airtight container, ready and waiting
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 246 calories per serving

1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Roughly chop the nuts and apricots, then place into a large bowl. Add the remaining dry ingredients and mix together.
3. Drizzle over the maple syrup and finely grate over the orange zest, then stir well to coat everything.
4. Spread out over a large baking tray in an even layer – split it between two, if it’s easier.
5. Pop into the hot oven for 20 to 25 minutes, or until turning golden, stirring every 10 minutes or so to stop it from catching. Bear in mind that the granola will harden up and go crunchy as it cools, so don’t be tempted to cook it for too long.
6. Leave to cool completely, then tip into airtight storage jars and use as and when you need it – it will keep quite happily for up to 4 weeks.

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LOW-SUGAR GRANOLA RECIPE - BBC GOOD FOOD

Fill up at breakfast time with this healthy low-sugar granola, served with your choice of milk and sliced fresh strawberries. It'll keep you going until lunch
From bbcgoodfood.com
Total Time 45 minutes
Category Breakfast
Calories 165 calories per serving

Roast for 30-35 mins until golden, pulling the tray out of the oven twice while cooking to give everything a good stir – this will help the granola toast evenly. Leave to cool. Will keep in an airtight container for one month.

See details

GRANOLA BAR RECIPE | JAMIE OLIVER RECIPES

These oaty, nutty, sweet granola bars are a great alternative to the shop-bought versions, and they’re super-simple to rustle up, too!
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 199 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a 22cm-square baking dish with oil, then set aside.
2. Roughly chop and add the almonds to a large baking tray with the oats and seeds. Spread them out into an even layer and place in the hot oven for 12 to 15 minutes, or until golden, stirring halfway through.
3. Gently heat the honey and nut butter in a small pan over a low heat. Meanwhile, slit open the dates, pull out and discard the stones, then place into a blender with 100ml of warm water.
4. Blitz to a paste, stir into the warmed honey mixture, then leave to cool.
5. Transfer the toasted oat mixture to a large bowl with the bran, cinnamon and salt. Roughly chop and stir in the dried fruit, then mix in the honey mixture until well combined.
6. Spoon it into the prepared baking dish, using the back of a spoon to press it into an even layer.
7. Bake in the hot oven for 15 minutes, or until golden and set.
8. Leave to cool slightly, turn it out onto a board and cut into squares, then set aside to cool completely. Store in an airtight container.

See details

CRUNCHY BREAKFAST GRANOLA RECIPE | JOOLS OLIVER RECIPES

1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Roughly chop the nuts and apricots, then place into a large bowl. Add the remaining dry ingredients and mix together.
3. Drizzle over the maple syrup and finely grate over the orange zest, then stir well to coat everything.
4. Spread out over a large baking tray in an even layer – split it between two, if it’s easier.
5. Pop into the hot oven for 20 to 25 minutes, or until turning golden, stirring every 10 minutes or so to stop it from catching. Bear in mind that the granola will harden up and go crunchy as it cools, so don’t be tempted to cook it for too long.
6. Leave to cool completely, then tip into airtight storage jars and use as and when you need it – it will keep quite happily for up to 4 weeks.

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