I love granola but it can be pretty high on the fat front, so I decided to play around with ingredients to come up with this lower fat version that does not compromise on taste & can also be made vegan or gluten free. Again another one that can be made in a large batch in advance (with 5.30am starts every day I’m a big fan of anything that saves time in the morning!). It works really well with ice cold milk/almond milk, or makes great yoghurt topping (especially if you layer in some fresh berries)
Sometimes I even just take a handful on its own as a snack to keep me going.
The recipe below is for a cinnamon raisin granola (as this is my favourite) but you can substitute for any dried fruits/nuts/seeds you like. If you don’t mind taking the fat content up a bit then dried cherries, dark chocolate & almonds work amazing in this! (Just make sure you add the chocolate at the end once the granola has cooled – unless you want a melted mess!).
Makes 8 servings –
Macros per serving *– 124Kcal/ 2g protein/ 0.6g fat/29g carbs /1g fibre
*May vary slightly depending on ingredients used
100g oats (regular or gluten free)
30g puffed rice (i.e. Rice Krispies)
1 tbsp cinnamon
70g honey (or agave if vegan)
Preheat oven to 200C
Cover a baking tray with a sheet of baking paper
In a bowl stir together oats, raisins, puffed rice, baking soda, salt, cinnamon & stevia
Add the honey & stir until all of the mix is coated
Put in oven for 5 minutes, remove, stir then bake for another 4-5 minutes
The granola will be soft when it first comes out of the oven but will harden & go crunchy as it cools. Once fully cooled store in air tight Tupperware & enjoy!
Tip: Although this one is low fat, it is relatively high sugar. If you’re watching your carbs you can always switch out part of the honey for a zero/sugar free maple syrup (I wouldn’t recommend switching out all of the honey as this affects the texture slightly).