Homemade Low-Sugar Granola

This homemade low-sugar granola is crunchy clusters of rolled oats, almonds, pumpkin and sunflower seeds and coconut, baked with a little rapeseed oil, maple syrup, cinnamon and an egg white, which is the secret to big clusters without lots of sugar. It makes about 12 servings and takes 40 minutes, mostly in the oven. Each 45 g serving has about 2.7 g of sugar and 4 g of fiber, far less than typical granola: USDA’s entry for a standard homemade granola lists about 20 g of sugar per 100 g, and many shop-bought brands contain as much or more. Serve it with yogurt and fresh fruit, as in our photo.

• Makes: about 550 g, 12 servings
• Serves: 12 (about 45 g each)
• Prep time: 10 minutes
• Cook time: 25 to 30 minutes, plus cooling
• Total time: about 40 minutes

Ingredients

• 300 g (3 cups) rolled oats
• 60 g (½ cup) almonds, roughly chopped
• 40 g (⅓ cup) pumpkin seeds
• 30 g (¼ cup) sunflower seeds
• 20 g (¼ cup) unsweetened desiccated coconut or coconut flakes
• 1½ teaspoons ground cinnamon
• A pinch of salt
• 3 tablespoons (40 ml) rapeseed (canola) or light olive oil
• 3 tablespoons (40 g) maple syrup or honey
• 1 egg white (about 30 g)
• 1 teaspoon vanilla extract (optional)

Method

1. Heat the oven to 160°C (325°F), or 140°C (285°F) with the fan on. Line a large baking tray with baking paper.
2. In a large bowl, mix the oats, almonds, seeds, coconut, cinnamon and salt.
3. In a small bowl, whisk the oil, maple syrup and vanilla together, then pour over the dry ingredients and stir until everything is evenly coated.
4. Whisk the egg white with a fork until frothy, then stir it through the mixture. It helps the granola stick together in clusters.
5. Spread the mixture over the tray in an even layer about 1 cm (½ inch) thick, pressing it down firmly with the back of a spoon.
6. Bake for 25 to 30 minutes, turning the tray halfway through but without stirring, until golden brown at the edges and fragrant.
7. Leave to cool completely on the tray. The granola crisps as it cools.
8. Break into clusters and store in an airtight jar.

Tips for crunchy clusters

• Press it down before baking and don’t stir it during baking.
• Use an egg white. It binds the oats without needing lots of sugar or syrup.
• Bake low and slow. A moderate oven toasts the oats evenly without burning the nuts.
• Cool completely before breaking it up; warm granola is soft.
• Add dried fruit after baking, if you use it, so it doesn’t burn or turn hard.

Swaps and variations

• Vegan: skip the egg white and add 1 tablespoon of chia seeds mixed with 3 tablespoons of water, or use a little extra maple syrup.
• Nut-free: replace the almonds with more seeds, and check that your oats are processed in a nut-free facility.
• Gluten-free: use oats labeled gluten-free. Our article on whether oats are gluten-free explains why.
• Spiced: add ginger, cardamom or nutmeg.
• Chocolate: stir 1 tablespoon of cocoa powder into the dry ingredients.
• Fruit: add 50 g of chopped dried apricots or raisins after baking; this adds about 2 to 3 g of sugar per serving.

Nutrition per serving (estimate)

One serving is about 45 g, a twelfth of the recipe. These figures were calculated from USDA FoodData Central values for rolled oats, almonds, pumpkin and sunflower seeds, desiccated coconut, canola oil, maple syrup, egg white, cinnamon and salt.

The fat comes mainly from the nuts, seeds and oil, and most of it is unsaturated. Oats provide beta glucan, a soluble fiber linked with lower cholesterol, as our article on whether oats are healthy explains. The 2.7 g of sugar per serving comes mostly from the maple syrup, which counts as free sugar. The NHS recommends no more than 30 g of free sugars a day for adults. Our comparison of muesli vs granola explains why most shop-bought granolas are much sweeter.

Granola is calorie-dense, so it’s easy to overpour. Weigh a 45 g portion once to see what it looks like, or use it as a topping rather than a full bowl.

Contains: tree nuts (almonds), coconut and egg. May contain gluten unless you use certified gluten-free oats.

Storage

Store in an airtight jar at room temperature for up to 3 weeks. If it softens, crisp it again in a low oven for 5 minutes.

Ways to serve it

• With plain Greek yogurt and fresh berries, as in our Greek yogurt parfait.
• As a topping for an acai bowl or smoothie bowl.
• With milk, like breakfast cereal.
• Sprinkled over baked apples or pears.

Common questions

Is homemade granola healthier than shop-bought?

Usually, yes, because you control the sugar, oil and portion size. Many shop-bought granolas contain much more sugar.

Can I make granola without any sweetener?

You can, but it won’t cluster as well. Mashed ripe banana or a little apple purée can replace some of the syrup.

Why isn’t my granola crunchy?

It may need longer in the oven, or it was stored before it cooled completely. Bake until golden and let it cool on the tray.

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.