This healthy homemade granola has no added sugar and made with oats, nuts, seeds and dried fruits. It also happens to be vegan and gluten free, as contains no wheat.
Homemade Granola
Breakfast cereal somehow dropped down the shopping list since I moved to France. Living in and around Paris, we are surrounded by the most incredible bakeries with croissants, pain au chocolat, pain aux raisins and fluffy brioche always tempting us from the local boulangeries.
So, each time I saw homemade granola on friends' blogs, such as Kim of LivLife's lovely cinnamon and coconut cereal, I didn't pick up on the craze until later. Now I'm hooked, Antoine is hooked too - as are my parents who make this every week and Jean-Pierre, my French father-in-law, goes nuts for this when he stays with us.
Since I made this homemade granola in 2014 then constantly changed it to make it healthier, we now need our granola breakfast most mornings. It's healthy and it's delicious.
Healthy Granola Recipe No Sugar
This recipe came about via an old thumbed Elle magazine at the orthodontist, while waiting for the girls after school. It was one of the only recipes that wasn't ripped out: Granola Maison au sirop d'érable (Homemade Granola with Maple Syrup). When I tried the original recipe, it was ridiculously sweet.
It took many experiments to come to this to suit our family's taste - not too many nuts, bigger oats please, plus the addition of pepitas or roasted pumpkin seeds (graines de courges in French) gives that extra crispy texture.
The magazine's recipe has, as a result, changed beyond recognition and its original whopping 140 grams sugar (that's ¾ cup!) has now been omitted entirely.
No sugar is necessary in homemade granola; the dried fruits and the maple syrup are naturally sweet.
What Makes Granola Healthy?
So first and foremost, granola is healthy when not packed with sugar. As I say, this recipe has no sugar added and relies on the natural sweetness of the maple syrup and dried fruits. Likewise, the dried fruits are not baked but added once the granola has cooled, thus keeping their nutritional properties.
Oats, being the main ingredient, also make this particularly healthy as they contain soluble fibre and have antioxidant properties. Nuts are also full of energy and if using walnuts, like oats, they help to reduce cholesterol.
lt's also important to note which oil is used for your own homemade granola. Oils like grape seed (huile de raisins) or sunflower oil are best. Be very wary of using coconut oil. Much that the flavour is good, it's to be used on occasion only as it contains so much saturated fat. That's why coconut oil solidifies when cool. So use sparingly!
Feel free to adapt the quantities and ingredients to your own liking after trying this recipe first.
Is it Cheaper to Make your Own Granola?
On a family budget, we have also cut down on costs and commercial packaging by going to our local organic health food store (La Vie Claire, Bio c Bon etc.). We find it's cheaper to buy larger amounts of oats and seeds in our re-usable bags (buying 'en vrac' in French). They're even better quality too.
Also ensure that your ingredients are organic. Your body will thank you and the taste buds, as we've found it has more flavour.
There is one 'downside' of this recipe, however. As we love it so much, I need to make it about once a week!
How to Keep Homemade Granola Crispy
Your toasted homemade granola will remain crispy when kept in a sealed airtight tin or jar. Best stored in a cool, dry place and can keep at its best for up to 10 days.
How to Serve Granola
Although we enjoy this maple granola recipe for breakfast, this is a healthy snack for any meal of the day (the French don't snack in between meals but if you have to, then this is a better option).
In fact, for any time of year, as we eat granola with fresh berries in Summer; topped with rhubarb compote in Spring and even in the winter months, as the compote freezes well.
When no fresh berries are at hand, top with plenty of dried cranberries, golden sultana raisins, dried apricots or freeze-dried blueberries.
What's more, add some spices (pain d'épices or gingerbread spice) to make your own Christmas Granola.
Watch the video demonstration for this healthy chocolate and coconut granola, using the same homemade granola recipe base. For healthy granola bars for breakfast, see my recipe for healthy flapjacks.
Maple Granola
Ingredients
- 300 g (10.5oz/2 cups) medium porridge oats *
- 50 g (2oz/1/3 cup) pepitas (pumpkin seeds)
- 50 g (2oz/1/3 cup) sunflower seeds (or a mixture with flax, sesame)
- 100 g (3.5oz/¾ cup) walnuts (broken)
- pinch salt fleur de sel
- ¼ teaspoon ground cinnamon
- 45 g (3 tbsp) neutral oil grape seed or sunflower oil
- 75 g (5 tbsp) maple syrup organic
- 1 tablespoon flaked/slivered almonds
- 100 g (3.5oz/¾ cup) dried cranberries (or dried blueberries/golden sultana raisins)
Instructions
- Preheat the oven to 170°C (150°C fan)/340°F (Gas 3).
- Measure all the ingredients (except the almonds and dried fruits) in a large bowl and stir to mix them all well together.
- Cover a baking tray with baking paper (or use a silicone mat). Spread out the oat mixture by shaking the tray gently from side to side.
- Bake in the oven for about 10-15 minutes, turn over the mixture and sprinkle on the slivered almonds and bake for a further 10-15 minutes.Leave to cool then add the dried fruits.
Video
Notes
This recipe was first published 13 March 2015 but text and images are now updated.
Have you enjoyed this recipe? Please do hit the stars by leaving a review below. Thank you so much for all your support.
Nina
Such a great recipe and very customizable - I love pistachios in my granola and cranberries because they are a bit tart and not as sweet as dates for example.
Jill Colonna
I'm so glad you like changing this around to suit your tastes with different nuts and dried fruits. Love your luxury pistachio take on it. Hope you try the chocolate granola with coconut too!
Linda
About to embark on an essential Christmas batch of this on a dreich afternoon here in Scotland! To be eaten with our own frozen whole raspberries and apple compote from our apple trees (can't stretch to apricots up here in the far North!).
Jill Colonna
Sounds a good plan on a dreich afternoon - it's just as dreich with the rain non-stop in Paris today too! Love that you're serving with homemade compote - we don't have apricots either at this time of year but dried apricots? Ouiiii.
Thomasina
I love this recipe Jill. Difficult to get strawberries and raspberries at this time of year but I didn't think of chopping up apricots so thank you for the tip.
Jill Colonna
So happy you love making this, Thomasina. It's a handy breakfast to have at any time of year x
Irene Marshall Blondet
I love your maple granola recipe!not too sweet and perfect mix of flavours.
I used to make it back home in France. Now in Japan I am really happy I found all the ingredients to make it again! And what is funny is my son is now making it too! Thanks Jill!
Jill Colonna
That has made my day. Thanks for your kind words, Irene - I'm thrilled you can continue to make this in Japan and you're son is on board with this homemade granola too!
Linda
Gorgeous recipe Jill! Am about to make a second batch, as the first one was a big hit. I have to admit that I substituted golden syrup for the maple syrup, as I somehow have a surplus of it and since I'm a Scot...
Jill Colonna
Love it when it's a second batch and more, Linda. Thanks for popping in to give your feedback. I've never made this with golden syrup - I'm sure it makes it a lot sweeter - here's to homemade granola!
Jerome
Finally pulled my finger out and made this maple granola - I can only regret not trying it for 4 years!!!
Thank you Jill, another recipe to add to my go-to list!
Just scrumptious!!!
Jill Colonna
That's music to my ears, Jerome. So glad you like the recipe - just one thing: ever since I made this, I've been making it just about every week! You'll have to try my Christmas Granola too!
Jerome
Absolutely love this recipe! The only issue is not having a big enough oven to make more than a couple of trays of granola at the same time. 🙂
Thanks Jill, I'm making it again today since I've almost finished my 1st batch! 😀 Xmas granola is next on my list! Have you tried making overnight oats? If so, would you have a recipe please? 🙂
Jill Colonna
So happy to hear this, Jerome. I still make this every week! Recipe for overnight oats coming up when I can take photos and all that blog jazz! Enjoy the Christmas granola version. I love this.
Jerome
Another batch just baking nicely in the oven!
Any news on the overnight oats recipe please? 😀
Jill Colonna
Great going! I'm afraid I still haven't made overnight oats yet as the family is going nuts over my latest development - how about a chocolate, hazelnut, coconut and golden sultana granola using jumbo oats? Just made a batch this morning for the week and so I'll post it soon on le blog. Apologies I'm so incredibly behind here - family been top priority lately as it's university applications etc!
Christina @ Christina's Cucina
Literally about 2 hours ago, my daughter wanted to buy granola in our local shop, but the label says, "may contain traces of nuts" so I'd rather she not take a chance. We truly have to make our own so we can be sure there are no traces of nuts. Your version sounds lovely!
On the overly sweet subject: Denisa just made some vanilla ice cream and was following a US recipe so when I saw her adding the sugar, I told her to put less. They had 12 oz of sugar for 32 ounces of milk and cream!! YIKES! She ended up adding about 9 oz before I caught her and it STILL ended up sickeningly sweet 🙁 Good thing I won't be eating any of it.
Jill Colonna
There's so many advantages in making our own versions from scratch, isn't there, Christina? All the more when your daughter is allergic to nuts. Yes, I'm amazed these days how much sugar recipes call for. As you say, you can almost look at a recipe and tell that there's far too much sugar. I'm always cutting it down to the point where you get the flavour still but not over sweet. That sounded a huge amount for the ice cream!
Liz
I'm like Maureen---I adore homemade granola, but I eat it all myself---absolutely no restraint! But I do treat myself to a batch every couple months and I think I'm due! Yours is exactly how I like mine 🙂
Maureen | Orgasmic Chef
I made granola and granola bars last year for the first time and I had to stop making it. I ate it all. I prefer nuts and seeds and they were perfect to take with us whenever we went away for a day.
Your granola looks amazing. The things you find at the orthodontist. 🙂
jillcolonna@icloud.com
I see what you mean, Maureen. Saw that Antoine had some this morning and I finished the lot with 3 bowls. Only made it Sunday. But I so much prefer this than to packets: you know what you're eating, it's full of flavour and blooming healthy to boot. Yes, you'd think at the orthodontist there would be the latest mags for the price we pay for 2 daughters ... another topic!
Claudine
Yum sounds good. Yes I would be tempted by all those baked goodies but my tummy wouldn't forgive me!
Re macarons how about lemon and ginger?
Jill
hmmm - good idea that: lemon and ginger. Haven't made these ones in ages. Merci x
FrenchVillage Jacqui
I love croissants, but only on Sunday. I agree about the sugar and always reduce it in a recipe.
Jill
Jacqui, we have the same croissant day with the Sunday newspapers...
Jill
Wow, Kim. Text a cereal - you Liv Life to the full! I loved how you decorated your spicy sweet potato soup with these pepitas. I can see why it's a favourite. Been lovely yesterday in Paris but looks like it's turning for the weekend. Enjoying your lovely San Diego sunsets on Instagram!
Mardi (eat. live. travel. write.)
Mothers' Day is in May in Canada and Australia!
Love the look of this granola (I just blogged about a fab recipe from a friend's book recently!) - reminds me I need to make more once I get home!
Jill
Yes, Mothers' Day is so confusing, isn't it? French do Fêtes des Mères on 31 May and I see the US, Canada and Australia is 10 May. It's so much easier if we just celebrate it all year around 😉
Kim - Liv Life
Yes... you have done it now haven't you?? You can never go back to store bought and you are on the hook for making granola once a week! I was surprised how much Liv and her girlfriends love it. One girl has even taken to texting me on occasion to as if I "have any extra"!
I love that you found the pepitas. The little crunch and touch of salt makes them one of my favorite additions to anything from granola to salads to soups.
I also don't like my granola too sweet, sounds like Antoine and I would get along well!
Happy Friday Jill... hoping it's as lovely a day in Paris as it is here in San Diego. Thanks for the mention!