Enjoy a crunchy, wholesome low sugar granola reminiscent of Jamba Juice’s signature blend. This recipe balances natural sweetness with wholesome ingredients, offering a nutritious snack or breakfast topping without the excess sugar found in many commercial granolas.
Ingredients
- 3 cups old-fashioned rolled oats
- 1/2 cup raw almonds, roughly chopped
- 1/2 cup raw walnuts, roughly chopped
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed
- 2 tablespoons coconut oil, melted
- 3 tablespoons pure maple syrup or raw honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup dried unsweetened cranberries or raisins (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the rolled oats, chopped almonds, walnuts, shredded coconut, chia seeds, ground flaxseed, cinnamon, and salt. Stir until evenly mixed.
- In a small bowl, whisk together the melted coconut oil, maple syrup (or honey), and vanilla extract until smooth and well combined.
- Pour the wet mixture over the dry ingredients and stir thoroughly, ensuring every oat and nut is lightly coated.
- Spread the granola mixture evenly on the prepared baking sheet in a thin, uniform layer to promote even baking and crispiness.
- Bake for 20 minutes, then remove from the oven and gently stir or flip the granola to promote even browning. Return to the oven and bake for an additional 10 to 15 minutes, watching closely to prevent burning. The granola should be golden brown and fragrant.
- Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up further as it cools.
- Once cooled, stir in the dried unsweetened cranberries or raisins if using. Transfer to an airtight container for storage.
Tips
- Sweetener substitutions: Use agave syrup or brown rice syrup if you prefer a vegan option instead of honey. Adjust sweetness to taste but keep quantities low to maintain the low sugar profile.
- Nuts and seeds: Feel free to swap almonds and walnuts for pecans, cashews, or pumpkin seeds depending on preference or what you have on hand.
- Even baking: Stirring halfway through baking helps prevent burning and encourages clusters to form. Avoid overcrowding the pan to promote even toasting.
- Storage: Keep granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze it in a sealed bag for up to 3 months.
Serving Suggestions
This low sugar granola is versatile and can be enjoyed in many ways. Sprinkle it over yogurt or smoothie bowls for added crunch and nutrition. Use it as a topping for baked apples or pears. Mix with fresh fruit and milk or your favorite plant-based milk for a quick breakfast cereal. It also makes a great snack straight from the jar or packed in small containers for on-the-go munching.
Variations
To tailor this granola to your taste, try adding a pinch of nutmeg or cardamom for warm spice notes. Swap shredded coconut for cacao nibs or dark chocolate chips added after baking for a richer treat. For extra protein, toss in a scoop of your favorite protein powder before baking, adjusting wet ingredients slightly to maintain texture. You can also experiment with dried fruit varieties like chopped apricots, cherries, or blueberries to change the flavor profile.
Storage and Reheating
Store your granola in an airtight container at room temperature away from direct sunlight. It will stay fresh and crunchy for up to two weeks. For longer preservation, freeze the granola in a sealed freezer-safe bag or container for up to three months. When ready to eat, allow it to come to room temperature naturally. Reheating is generally unnecessary, but if you prefer a warm crunch, spread the granola on a baking sheet and toast in a 300°F (150°C) oven for 5-7 minutes, watching carefully to avoid burning.
Frequently Asked Questions
Can I make this granola nut-free?
Yes, you can replace the almonds and walnuts with seeds such as pumpkin, sunflower, or additional chia and flax seeds. Using a mix of seeds still provides crunch and nutrition while keeping it nut-free.
Is this granola suitable for diabetics?
This recipe minimizes added sugars by relying on a small amount of natural sweetener and dried fruit. However, portion control is key. Consult with a healthcare professional to ensure it fits your dietary needs.
Why is my granola not forming clusters?
Clusters form when the wet ingredients coat the oats evenly and the granola is pressed slightly before baking. Avoid stirring too aggressively during baking and allow the granola to cool completely on the pan to help clusters harden.
Can I use quick oats instead of rolled oats?
Quick oats tend to absorb moisture and bake differently, often resulting in a less crunchy texture. Rolled oats are preferred for optimal texture and crunch in granola.
How do I prevent the granola from burning?
Baking at a moderate temperature (325°F) and stirring halfway through helps prevent burning. Spread the granola in an even layer and watch closely during the last 10 minutes to avoid over-browning.
Can I add protein powder to this recipe?
Yes, you can add a scoop of unflavored or vanilla protein powder to boost protein content. Mix it with the dry ingredients and slightly reduce the sweetener or oil to maintain the right texture.
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