Go Back
granola served in a white bowl with fruit.

Homemade Granola Recipe (Sugar Free)

The Best Homemade Granola Recipe (sugar -free). It is easy, sugar-free, and customizable. Try this budget friendly recipe today!
Print Recipe Pin Recipe
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Course: Breakfast
Cuisine: American
Keyword: Cranberries, Easy, granola, maple, pecan, Quick
Servings: 5 cups of granola
Calories: 591kcal
Author: Claudia Genschow

Equipment

  • large bowl
  • Measuring cups and spoons
  • spatula
  • Parchment paper
  • Half-sheet pan or baking sheet

Ingredients

  • 4 cups old-fashioned rolled oats (use 3 cups if you like chunkier granola) avoid quick-cooking oats
  • 1 cup raw pecans substitute with any other nut like walnuts, almonds, cashews, pistachios, or hazelnuts
  • 1/2 cup pumpkin seeds substitute with sunflower seeds or any other seeds of your choice. Or you can even make a mix of different seeds
  • 1/4 teaspoon fine-grain sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup melted coconut oil or olive oil
  • 1/2 cup pure maple syrup since there is no added sugar in this recipe use honey if you do not have maple syrup
  • 2/3 cup dried cranberries substitute with raisins, cherries, apricots, or any other dried fruit
  • Optional mix-ins: 1/2 cup chocolate chips coconut flakes, or chia seeds

Instructions

  • Preheat oven and mix dry ingredients: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine oats, pecans, pumpkin seeds, salt, and cinnamon. Stir until well combined.
  • Stir in the wet ingredients: Add the melted coconut oil, maple syrup (or honey), and vanilla extract to the dry ingredients. Mix until everything is evenly coated.
  • Bake the granola: Spread the granola mixture evenly onto a parchment-lined half-sheet pan or baking sheet. Bake for about 25 minutes, stirring halfway through for even baking, until the mixture is light brown and toasty. If adding coconut flakes, add them in the last 15 minutes of baking.
  • Prepare any late-addition ingredients: While the granola is baking, roughly chop any dried fruits and prepare any roasted nuts to be added after baking.
  • Stir in late-addition ingredients: Once the granola is done baking, remove it from the oven and immediately add the chopped dried fruits and any roasted nuts. Stir to combine everything evenly.
  • Let the granola cool: Allow the granola to cool completely on the baking sheet. As it cools, it will firm up and become crunchier.
  • Store the granola: Once completely cooled, transfer the granola to an airtight container. It will stay fresh for 7 to 10 days at room temperature, or longer if stored in the refrigerator.

Notes

If using already roasted nuts, add them after the granola is baked to prevent burning.
For clumpy granola with lots of crunchy clusters, avoid stirring it during baking. Using a spatula, press the wet mixture into an even layer on the baking sheet, then allow it to cool undisturbed after baking
This recipe has been adapted from Cookie and Kate
Please not calories provided are only an estimate