This Easy Granola with Coconut Sugar is made with a few simple ingredients that is nutty, crunchy, a little sweet and the delicious flavor of the coconut sugar really makes it so good.

Homemade granola is just better than packaged, it just is. Especially when still a little warm right out of the oven. For this recipe, I used my favorite nuts, almonds and pecans and favorite dried fruit, cranberries.

I’ve been cooking and baking with coconut sugar lately and I am really loving it. If you’ve never tried it, it looks like brown sugar and smells like caramel but it is  much better for you than granulated or brown sugar and maple syrup that are typically used in granola.

Coconut sugar is low on the glycemic index. What does this mean? It doesn’t give you a sugar spike the way the other sugars do, so it is great for diabetics. This is not the reason I eat it, I eat it because I love how it tastes.

I prefer eating granola as a snack, right out of the container and also sprinkled over Greek yogurt because I need a good, flavorful crunch in my yogurt because yogurt on its own is not very exciting.

This Easy Granola is low calorie, just 134 calories per ¼ cup serving. Paired with a light yogurt and fresh fruit, you have a low calorie, healthy breakfast.

Gluten free

This recipe can be gluten-free if you use gluten-free oats.

Optional add-ins

Unsweetened coconut, any dried fruit you like, any nuts that you like, sunflower seeds, vanilla.

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Yield: 6 cups

Easy Granola with Coconut Sugar

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Old-fashioned oat is mixed with coconut sugar, almonds, pecans and dried cranberries.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• ¾ cup coconut sugar
• 2 cups old-fashioned oats
• 1 cup unsalted, raw whole almonds
• 1 cup unsalted pecan pieces
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup dried cranberries

Instructions

1. Preheat oven to 250°F/130°C.
2. To a small saucepan add the coconut sugar and 2 tablespoons water. Heat over low heat (be careful not to burn) while stirring until the sugar is dissolved. Remove from heat.
3. To a mixing bowl add the oats, almonds, pecans, cinnamon and salt.  Pour the melted sugar over and mix well.
4. Spread the mix onto a large baking sheet and smooth to an even layer and bake for 30 minutes.
5. After 30 minutes, add the cranberries and stir. Smooth to an even layer and bake for a further 15 minutes. Allow to cool and transfer to sealed containers.

Nutrition Information:

Yield:

24

Serving Size:

1/4 cup
Amount Per Serving:Calories: 134 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 51mg Carbohydrates: 18g Fiber: 2g Sugar: 11g Protein: 3g

Fruit on the bottom yogurt