Low-Sugar Granola
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 248.3
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 100.5 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 4.8 g
- Protein: 4.6 g
View full nutritional breakdown of Low-Sugar Granola calories by ingredient
Introduction
Grandma Sandy's granola recipe updated with reduced sugar Grandma Sandy's granola recipe updated with reduced sugarNumber of Servings: 6
Ingredients
-
1 cup Quaker Oats Old-Fashioned Rolled Oats
1/2 cup Coconut Flakes, Organic, Unsweetened
1/4 cup Kretschmer Wheat Germ
1/2 cup, halves Pecans broken into smaller pieces (but not too fine)
1 tablespoon packed Brown Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
1 tablespoon Canola Oil
2 tablespoons Water
80 gram(s) Dates, Pitted (10-12 dates), chopped
Tips
Tastes wonderful over ice cream or yogurt as well as a breakfast cereal!
Directions
In small bowl, combine rolled oats, coconut flakes, wheat germ and pecans. In another small bowl, mix together the brown sugar, vanilla, salt, oil and water, stirring well to combine. Immediately add wet ingredients to the dry mixture and mix to combine well.
Turn granola mixture out into a shallow pan on the top of a hot stove, and cook--stirring constantly so that the coconut does not burn. When mixture is fairly dry and the coconut and pecans are toasted to your liking, return granola to the bowl and allow to cool.
Once the granola is cool, add the chopped dates, and store in an airtight container until ready to use.
Recipe may be doubled or tripled for larger batches. If you make a large batch, roast the granola in cookie sheets in the oven for 15 minutes at a time, stirring well before adding additional time, until granola is dry and toasted. Again, add dates only after granola has been cooled to avoid the dates turning into hard little bee-bees!
Serving Size: 60 grams (about 1/3 cup)
Number of Servings: 6
Recipe submitted by SparkPeople user NIGHTOWL16144.
Turn granola mixture out into a shallow pan on the top of a hot stove, and cook--stirring constantly so that the coconut does not burn. When mixture is fairly dry and the coconut and pecans are toasted to your liking, return granola to the bowl and allow to cool.
Once the granola is cool, add the chopped dates, and store in an airtight container until ready to use.
Recipe may be doubled or tripled for larger batches. If you make a large batch, roast the granola in cookie sheets in the oven for 15 minutes at a time, stirring well before adding additional time, until granola is dry and toasted. Again, add dates only after granola has been cooled to avoid the dates turning into hard little bee-bees!
Serving Size: 60 grams (about 1/3 cup)
Number of Servings: 6
Recipe submitted by SparkPeople user NIGHTOWL16144.
