Low-Sugar Granola
15m prep 55m cook 1h 10m ready
5 cups This extra-crunchy granola uses pureed ripe banana in place of some of the sugar. The resulting granola is lightly sweet, with no real banana flavor to speak of. Preheat the oven to 325°F. Lightly oil a large baking sheet or line with parchment paper.
Ingredients
- 2½ cups old-fashioned rolled oats
- ½ cup quinoa
- ½ cup millet
- ½ cup pumpkin seeds
- ½ cup pecans, coarsely chopped
- 1 teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- 1 large ripe banana
- ¼ cup maple syrup
- ¼ cup olive oil or melted coconut oil
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2½ cups old-fashioned rolled oats
- ½ cup quinoa
- ½ cup millet
- ½ cup pumpkin seeds
- ½ cup pecans, coarsely chopped
- 1 teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- 1 large ripe banana
- ¼ cup maple syrup
- ¼ cup olive oil or melted coconut oil
Let's Cook
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Step 1.
Stir together in a large bowl: 2½ cups old-fashioned rolled oats; ½ cup quinoa; ½ cup millet; ½ cup pumpkin seeds; ½ cup pecans, coarsely chopped; 1 teaspoon ground cinnamon; ½ teaspoon grated or ground nutmeg; ½ teaspoon ground cardamom; ½ teaspoon salt
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Step 2.
Combine in a blender and blend until smooth: 1 large ripe banana; ¼ cup maple syrup; ¼ cup olive oil or melted coconut oil
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Step 3.
Stir the wet ingredients into the dry ingredients until fully combined. Spread the granola in a thin layer on the prepared baking sheet. Bake, stirring every 15 minutes, until golden brown, 50 minutes to 1 hour. Let cool completely. Store in an airtight container at room temperature for up to 1 month.
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