Looking for a granola recipe without the load of sugar but still taste’s great? Try this Everyday Granola recipe adapted from The Kitchn.

After dusting off and opening up The Kitchn’s cookbook for my last redux challenge, I found a recipe for Everyday Granola that was screaming my name. I made it a couple days ago and it’s one that should be shared. It is divine over yogurt or soaked in milk. It’s even better (and healthier) with Siggis’s Filmjolk - the Swede’s version of kefir.

The beauty of homemade granola is the limitless options to make it your own. Use whatever nuts and seeds, extracts and spices you like. It makes a great gift, shares well and stores nicely in an airtight container. I’ve used slightly less sugar here and I don’t think it sacrificed the taste. Enjoy!

Everyday Granola (adapted from The Kitchn Cookbook)

Makes 6 cups

What You Need

3 cups rolled oats (not quick cooking/Instant)

1 cup chopped nuts, such as almonds, pecans or walnuts

1 cup dried, shredded, unsweetened coconut

1/2 cup seeds, such as pumpkin, sunflower or sesame

1/4 cup (lightly packed) brown sugar

1.5 teaspoons salt

1/4 teaspoon cinnamon (or more - I always more)

1/2 cup oil, such as canola, olive or walnut

1/4 cup liquid sweetener, such as honey or maple syrup (I used Dad’s homespun honey from MI)

3/4 teaspoon vanilla extract

2 egg whites, lightly beaten

3/4 cup chopped dried fruits

What to Do

1. Preheat the oven to 300.
2. In a large bowl mix the oats, nuts, seeds, cinnamon, sugar and salt.
3. In a small bowl, whisk together the oil, liquid sweetener, and vanilla. Pour the liquid mixture into the dry and stir to combine. Add the egg whites and combine thoroughly.
4. Scrape the mixture out onto a half sheet pan (18 x 13 inches) and bake for about 45-50 minutes. Stir after 20 minutes, moving the crispy bits from the perimeter into the center and distributing the granola in the center out towards the edge of the pan. **Ovens heat differently so keep an eye on your granola between the 30-50 minute mark. 45 minutes was too long for me and my granola was a little overdone. Enjoyable, but a little overdone.**
5. Remove the pan from the oven and add the dried fruit. Use a spatula to stir the mixture and let it cool. It may be sticky now, but it will harden when it cools.

Nutrition per 1/2 cup serving: 307 calories, 17g fat [2g saturated, 3g polyunsaturated, 11g monounsaturated], 28mg sodium, 182g potassium, 37g carbs, 4g fiber, 19g sugar, 6g protein. Excellent source of manganese, and good source of vitamin E.