Sugar-Free Granola Recipe
This Sugar-Free Granola Recipe is crunchy, semi-salty and adds such an amazing texture to yogurt! You sweeten it up with dehydrated fruit and sugar-free maple syrup. The secret ingredient to my sugar-free granola recipe is tahini, you can find it in most grocery stores by the peanut butter. It acts as a binder and gives the granola the “oat” taste and texture that’s missing from more traditional granola.
When you decide to start eating low carb and low sugar, you think about the obvious things you’ll be giving up. Bread. Beer. Chocolate. Pasta. But I never thought about granola. I never even really liked granola until I realized, all of the sudden, that I couldn’t have it anymore! I was never a big yogurt fan either but when you go an entire year without consuming sugar and you find yogurt that has 1g of sugar… you take that on as your new treat and figure out how to make granola to go with it!
It’s my bosses fault
My co-workers and I talk about many subjects, there are only 4 of us in my office and we spend 8hrs a day together so obviously conversations are a huge part of our day. We laugh a lot because no matter HOW we start a convo, it ALWAYS leads to a discussion about food. We all have different eating lifestyles that we follow, allergies that create interesting roadblocks and we share helpful tips when we find them. My boss was the one who turned me back on to granola. She brought in a home-made version one day and I tried it. I was hooked. I decided to take the recipe she follows and “ketofied” it!!
The first few times I made this sugar-free granola recipe I added in dried cranberries. I had looked for unsweetened but couldn’t find them in my local grocery stores and I thought to myself … “well, it’s ok, there isn’t a ton of sugar in them so it’ll be fine” I bought a bunch in the bulk section and just went along my merry way. We started eating this granola twice a day.
The “ah ha” moment…
I noticed I was starting to feel pretty tired and not feeling the best. It should have been obvious, but it didn’t hit me until a few batches later that the granola was the culprit of how I was feeling!! I did some research and found that the cranberries I had been eating had somewhere around 26g of sugar and 32g of carbs! I literally felt like I had been poisoning myself and my husband! HAHA!! Lesson learned, even over a year later I can make mistakes and still need to read the labels of what I am buying.
So if you want to add a soft chew to your surgar-free granola recipe, find and add unsweetened cranberries, unsweetened coconut chips or dehydrate your own keto approved fruit and add that.
Finding the right yogurt
Anyone who eats keto knows that finding a yogurt to eat is HARD. So many of them have toooons of added sugar. A close friend of mine told me about this brand, Carb Master, sold at our local Fred Meyer store. I went right out to tyr it and found they have a ton of flavors to choose from and we like a lot of them. It’s turned into our ‘nighttime treat’ in place of ice cream and I’m not even mad about it. I often throw in some fresh blueberries, strawberries or raspberries too and it’s just blissful.
Every weekend I make a batch of this Sugar-Free Granola for us to use throughout the week. I often double the batch to make sure we have enough and it’s been the perfect amount for two people thus far. It’s really been a lifesaver when the cravings hit for a treat at night. My husband used to love ice cream as an evening snack and this has now taken its place. It’s filling too. So no more nighttime tummy grumbles for him. Before going keto he would get up for a granola bar every night. Our dinners had to consist of a large amount of protein just to try and keep him full. Not any more. With how we eat now and this as our ‘before bed snack’ life has gotten a lot better.
Sugar-Free Granola Recipe
This Sugar-Free Granola Recipe is crunchy, semi-salty and adds such an amazing texture to yogurt! You sweeten it up with dehydrated fruit and sugar-free maple syrup. The secret ingredient to my sugar-free granola recipe is tahini, you can find it in most grocery stores by the peanut butter. It acts as a binder and gives the granola the "oat" taste and texture that's missing from more traditional granola.
- 1/2 cup Chopped almonds
- 1/2 cup Chopped cashews
- 1/2 cup Unsweetened dried cranberries (optional)
- 1/4 cup Sunflower seeds
- 1/4 cup Raw pumpkin seeds
- 1/4 cup Sugar-free maple syrup (I use Lakonto Munkfruite)
- 1/4 cup Tahini
- dash of cinnamon
- dash of salt
Double everything if you're making this for two people to eat through the week.
Add all of your ingredients to a large bowl and mix together.
Pour out the mixture onto a baking sheet lined with parchment paper.
Flatten out the mixture.
Bake for 10 minutes at 300 degrees.
Take out the granola and stir.
Bake again for 8 to 10 more minutes.
When the granola comes out you want it to be crispy, but not burnt.
Let the granola sit and cool for about 20 minutes.
Add it to your yogurt and enjoy!
Store in an airtight container.