The Perfect Low Fat Granola
January 12, 2012
Posted by on
You know how I raved about the pumpkin spice granola I made a few weeks ago? I said it was granola perfection.
THIS is granola, perfected.
My two favorite granola flavors are Love Grown’s Sweet Cranberry Pecan and Nuts About Granola’s Warrior Crunch. I love Love Grown’s combination of craisins and salty pecans and Warrior Crunch’s dried cherries, cranberries, and chocolate chips – most of all, I like the really intense cinnamon and nutmeg spice. I cut the calories by balancing out the calorically dense oats with puffed millet and puffed brown rice. I also decreased the amount of sweetener in this batch, substituted coconut oil for the sunflower seed butter, and used almond milk and an egg to help bind it into clusters (the more clusters, the better!). I threw in some cocoa nibs to mimic the chocolate chips.
I could not have been happier with the result!
Claire’s Perfect Cinnamon Spice Granola
- 1 cup rolled oats
- 1 cup puffed millet
- 1 cup puffed brown rice
- 1/3 cup dried cranberries/craisins
- 1/3 cup pecans, toasted & chopped
- 2 Tbsp cocoa nibs
- 2 Tbsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/3 cup brown rice syrup
- 1 Tbsp coconut oil, melted
- 1 egg
- 2 Tbsp almond milk
- 5 drops vanilla stevia
- Pre-heat oven to 350 degrees.
- Mix dry ingredients until combined.
- Combine wet ingredients until homogeneous.
- Gently stir syrup mixture into dry ingredients, coating well.
- Spread into a single layer on a parchment (or silpat) lined baking sheet, and press into clumps/clusters.
- Bake for 30 minutes, gently flipping in sections every 10 minutes (use a spatula to not disturb the clusters).
- Let cool (or try to) and store in an airtight container.
Approximate nutrition information (per 1/4 cup serving): 120 calories, 5 g fat, 16 g carbs, 3 grams protein
Tips: the dry ingredients aren’t too crucial – as long as you start out with a base of about 3 cups of dry cereal, you’ll be fine. Substitute any dried fruit you’d like for the craisins – cherries would be delicious! The cocoa nibs don’t taste quite like real chocolate so don’t waste your money unless you like a really bitter cocoa flavor. Any kind of oil can be subbed for coconut, I’m just trying to use it up!
I made this batch on Saturday (mentioned in my weekend recap post) and it’s officially gone. Just that good. It’s been mostly eaten by the handful, but it’s also delicious on top of yogurt or oats.
It would be great paired up with Chobani – don’t forget to enter my giveaway by Friday! You can win 12 Chobanis of your choice!
What is your very favorite flavor of granola? Which brands would you combine for your perfect flavor?