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Homemade Low-Sugar Granola

Funny story about this granola: this is actually the first batch of granola that I’ve made 100% successfully.

I kid you not.

Every other time that I had attempted to make granola, I ended up burning it.

I thiiiiink it was largely due to my personal error of leaving the sugars in the dried fruits and any of the granola mix-ins (like brown sugar, honey, maple syrup, etc) baking in the oven for far too long. Once it gets past the “point of no return” - you know the point where it just gets too caramelized and toasty and starts to just taste… burnt? - there’s really no saving it.

So, in a last-ditch attempt to make a batch of granola that doesn’t get burnt AND to create a fail-proof recipe that’s actually quite high in protein and healthy fats… I’ve decided to go low-sugar in this particular granola recipe.

But, if you feel like this granola isn’t sweet enough for ya, you can feel free to double up on the maple syrup or add in some dried fruits. However, the nutritional info will slightly change.

Personally, I love that this is a low-sugar granola recipe.

Most store-bought granolas tend to be too high in sugar and ingredients that just aren’t necessary, making it harder to add any other toppings to things like yogurt or smoothie bowls - which also involve sugars and carbs. It just ends up being an all-around sugar bomb.

So, if you’re looking for a granola recipe that will provide you with enough fuel and slow-burning energy to tackle your day - without breaking the sugar or calorie bank either - this is the recipe for you.

Plus, it tastes pretty damn delicious! And, I’d call that a win all around.

Try this granola in my Grapefruit & Granola Yogurt Bowl or even topped on your protein smoothies - like my Grapefruit Protein Smoothie - for an added ‘oomph’.

Recipe + directions available below!


  • 1 cup, Rolled Oats

  • 1 cup(s), Almonds, slivered

  • 0.50 cup, Cashews

  • 0.50 cup, Chopped Pecans

  • 0.50 cup, chopped, Walnuts

  • 0.50 cup, Macadamia nuts, raw

  • 1 cup, Coconut, shredded

  • 2 tbsp, Coconut oil

  • 1 tbsp, Maple Syrup

  • 1 tbsp, Stevia

  • 2 tbsp, Cinnamon

  • 1 tsp, Allspice

  • 1 tbsp, Ginger, ground

  • 1 tsp, salt


  1. Preheat the oven to 325 degrees F.

  2. In a large bowl, mix oats, almonds, cashews, pecans, walnuts, macadamia nuts, coconut and spices - cinnamon, ginger, allspice, salt and stevia - until everything is evenly combined.

  3. Melt coconut oil in the microwave until it’s a liquid. Then, add your coconut oil and maple syrup to the mix.

  4. Pour mixture onto a lightly sprayed baking sheet and bake for 20 minutes. Give it a good mix, then bake for another 8 - 12 minutes, or until everything is nice and evenly-toasted.

  5. Store granola in an airtight container for up to a month.


Makes about 5 cups, or about 10 ½ cup servings.

Calories per serving - 350

Fats, 29g

Carbs, 17g

Fibre, 5g

Protein, 6g

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