No Sugar Added Vanilla Almond Granola • Wholesome Helper

Naturally sweetened with date syrup, this no-added-sugar vanilla almond granola is crunchy, cozy, and straightforward to make. Vegan, gluten-free, and completely scrumptious!

If you happen to’re searching for a crunchy, cozy granola that’s naturally sweetened and endlessly versatile, this No Added Sugar Vanilla Almond Granola is about to grow to be a staple in your kitchen.

This recipe is customized from the beloved Vanilla Almond Granola by Sally’s Baking Dependancy, with a number of healthful tweaks to make it refined-sugar-free whereas retaining that traditional bakery-style taste and crunch. As a substitute of maple syrup, we’re utilizing date syrup for pure sweetness, bumping up the cinnamon for further heat, and including entire almonds for texture and endurance.

Whether or not you sprinkle it over yogurt, pair it with milk, or snack straight from the jar, this granola delivers on taste with out counting on added sugars.

Why You’ll Love This No Added Sugar Granola

• Naturally sweetened with date syrup (code healthyhelper saves!)
• Heat vanilla-almond taste with further cinnamon
• Crunchy, golden clusters that maintain up in yogurt
• Simple to customise and meal-prep pleasant
• Impressed by a trusted traditional from Sally’s Baking Dependancy

Ingredient Notes

• Date syrup supplies a wealthy, caramel-like sweetness and retains this granola free from added sugar whereas nonetheless baking up fantastically.
• Complete almonds add further crunch, wholesome fat, and a extra satisfying chew in comparison with sliced almonds alone.
• Additional cinnamon (1 full teaspoon) enhances heat and makes this granola particularly cozy for fall and winter breakfasts.

Components

• 2½ cups (213g) old school rolled oats
• ¾ cup slivered or sliced almonds
• ½ cup entire almonds
• 1 teaspoon floor cinnamon
• Pinch of salt (about ⅛ teaspoon)
• ½ cup (120ml) date syrup
• ¼ cup (56g) coconut oil, melted
• ¼ teaspoon almond extract
• 1 Tablespoon pure vanilla extract

Directions

1. Preheat oven to 300°F (149°C). Line a big baking sheet with parchment paper or a silicone baking mat.
2. In a big bowl, toss collectively the oats, slivered almonds, entire almonds, cinnamon, and salt. Put aside.
3. In a medium bowl, whisk the date syrup and melted coconut oil till totally mixed. Whisk within the almond extract and vanilla extract.
4. Pour the moist combination over the oat combination and stir till all the oats are evenly coated and moistened.
5. Unfold the granola evenly onto the ready baking sheet. Bake for 45 minutes, stirring each quarter-hour to make sure even browning.
6. Take away from the oven and permit the granola to chill fully on the baking sheet. Because it cools, it’ll crisp up and type crunchy clusters.

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Swaps & Combine-In Concepts

This granola is extremely versatile and straightforward to customise primarily based on what you might have available.

Nut swaps

• Use chopped pecans, walnuts, or cashews instead of almonds
• Attempt a mixture of nuts for extra texture and taste

Seed additions

• Stir in pumpkin seeds or sunflower seeds earlier than baking
• Add chia or flax seeds after baking for further fiber

Spice variations

• Add a pinch of nutmeg or cardamom for heat
• Attempt pumpkin pie spice for a seasonal twist

After-baking mix-ins (really helpful)

• Unsweetened coconut flakes
• Cacao nibs or sugar-free chocolate chips
• Dried fruit like raisins, chopped dates, or dried cherries (provides pure sugars)

Fats swaps

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