I think commercial granolas and most granola recipes are wayyyyy too sweet (more so in granola bars because they use the sugar to bind everything together – but recently, even just plain granolas are too sugary for me.)
My cousin says it’s a sign of aging.
Anywayyyysss, I make granolas without added sweeteners now (natural or otherwise) – but you can totally add it in if you’ve got ‘normal’ tastebuds. Another option might be to add dried fruit.
- coconut oil
- oat flakes, kamut flakes or spelt flakes
- rice krispies
- seeds (e.g. hemp, pumpkin, sesame, chia, etc)
- dried fruit (e.g. chopped dates, freeze-dried berries, prunes, apricots, cranberries, etc)
- nuts (e.g. almonds, pecans, walnuts, etc)
- natural sweetener, if desired (e.g. maple syrup, honey, sucanat, xylitol, stevia, etc)
- Coat a cast iron pan with some coconut oil.
- Over medium-high heat, toss in oat/kamut/spelt flakes to brown (takes about 5-10 minutes). Make sure to stir constantly, so it doesn’t burn.
- Once the flakes have a nice colour, toss in remaining dry ingredients and continue stirring to heat evenly.
- After about 5 minutes, remove from heat.
- Add any liquid sweeteners, if using and allow the granola to cool to room temperature.
- Store in glass mason jar.
- Serve with Greek yogurt and some fresh fruit.