I’ll save you the whole trying-to-eat-healthy, trying-to-reduce-sugar, blah-blah-blah because we’re all there, right? You know what I’m talking about and we’re all struggling together (especially when we could be eating these fast and easy no-bake-s’mores cookies, right??)
I’ll cut to the chase – I decided to give Greek yogurt another try. It’s always in our refrigerator because I use it in so many recipes, but we buy the plain stuff. Like, not even vanilla flavored. Which is great because it’s high in protein and low in fat and sugar…but it tastes like garbage. I also like crunch, so I thought a low sugar granola would be perfect to add to granola with fruit.
Granola is really simple to make and doesn’t require a ton of ingredients. You can always add to it and adjust the ingredients to your preferences…or what’s in your pantry. I usually add flax seed and chia seeds, and I considered throwing in some wheat germ, but I was lazy and didn’t want to get my step stool out. We’ve all been there, right?
Anyway, you only need one bowl and one sheet pan for this recipe. Stir the dry ingredients together, measure in the wet ingredients, toss to coat, bake and stir a couple times, and you’re good to go. According to MyFitnessPal, there are only 3 grams of sugar per quarter cup serving, which is as low sugar granola as you can get. All the more room for fruit! Dried or fresh, it doesn’t matter to me 🙂
- 3 cups rolled oats
- 1 cup unsalted mixed nuts and/or seeds (whole nuts should be roughly chopped)
- ½ teaspoon salt
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 2 tablespoons pure maple syrup
- 3 tablespoons vegetable oil
- Preheat the oven to 250 degrees.
- In a large bowl, combine the oats, nuts/seeds, salt, and brown sugar. Measure in the vanilla, maple syrup, and vegetable oil, stirring until everything is evenly coated.
- Pour onto your largest cookie sheet. Bake for 1 hour and 15 minutes, stirring every 15 minutes. Allow to cool completely and store in an airtight container.