Stephanie Achar Recipe: Homemade Low Sugar Granola
Culture Whisper's resident foodie shares her family's favourite flavoursome, nutrient-packed granola recipe, with none of the added nasties of shop-bought stuff
HOMEMADE LOW SUGAR GRANOLA WITH COCONUT MILK, VEGAN YOGHURT, POMEGRANATE AND BERRIES
I never used to eat granola before because I was concerned by the amount of sugar in the packaged version. This low sugar version is great and now my kids and I eat it all the time.
Originally it comes from Calgary Avansino, a contributing editor of the British Vogue and who loves healthy food. I have added more flax seeds to the original recipe and picked walnuts as the main nut in order to boost the amount of omega 3.
It tastes amazing and is packed with antioxidants, fibres and good fats.
2 cups of jumbo oats
1 handful of pumpkin seeds
1 handful of sunflower seeds
1 handful of linseed or flaxseed
1 handful of crushed walnuts
1 handful of coconut flakes
1 tsp ground nutmeg
1 tsp cinnamon
2 tsp maple syrup
2 tbsp coconut oil
4 tbsp coconut water
1tbsp of dried cranberries or any other dried fruit (optional)
Preheat oven to 160°C.
Combine and mix the oats, pumpkin seeds, flax seeds, coconut flakes, crunched walnuts, nutmeg and cinnamon in a mixing bowl.
In a saucepan, heat up the maple syrup, coconut oil, coconut water, and vanilla essence. When boiling, take the mixture off the hob and add to the mixing bowl. Stir well.
Bake for 20 minutes, stirring the granola every 10 minutes to avoid burning. If you'd like to add cranberries, do so 5 minutes before the end.
Store in an airtight container for up to two weeks and enjoy!
vegetarian; vegan; free from dairy, gluten and refined sugar
STEPHANIE ACHAR RECIPES
Foodie and nutrition expert Stephanie Achar has worked with Conde Nast Traveller, Vogue, Elle and Marie Claire. She is currently studying Nutrition and has teamed up with Culture Whisper to create a series of seasonal, wholesome and delicious recipes.
See more of Stephanie's recipes on Instagram.