Granola always has this feeling of health when you eat it. But, turn over the package in many you find in the grocery store and you’ll find you’re better off with a donut. This Refined Sugar Free Super Seed Granola is the answer to your over sugared granola prayers.
All of the sugar in this granola comes from natural sources. Banana puree acts as the sticky sweetener, cinnamon, dried dates and raisins round out the sweet profile. It’s just sweet enough. When you purchase the raisins and dates be sure there are no added sugars. Sometimes dried fruits have sneaky table sugar in them.
You can store this granola in a large jar with a lid and keep it up to two weeks. I am actually really impressed with the number of large chunks that form. The banana and flax eggs were the perfect binders. No worries. I explain flax eggs below in the recipe.
I enjoy this granola right from the jar as a snack or with almond milk in place of morning cereal. Add some blueberries and sliced banana and you actually have a really filling breakfast. The quinoa, nuts and seeds in this recipe provide plenty of protein to keep you satisfied.
If you make this Refined Sugar Free Super Seed Granola tag me on Instagram @FreshFitKitchen. I love seeing you make my recipes. Comment below and tell me how it went.
PIN FOR LATER!
Refined Sugar Free Super Seed Granola
- 1/2 cup coconut oil melted
- 2 Flax Eggs 2 tbsp. of ground flax seed mixed with 6 tbsp. of water.
- 2 Bananas ripe
- 1.5 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup Quinoa
- 2.75 cup rolled oats Gluten Free if needed
- 1/3 cup Nuts I like pecans and macadamia nuts. Slivered almonds will work too.
- 1/3 cup Raisins
- 1/4 cup Flax Seeds whole not ground
- 1/8 cup Chia Seeds
- 1/4 cup Dried Chopped Dates
Preheat Oven to 300 degrees. To make a flax egg you mix together 1 tbsp. of ground flax seed with 3 tbsp. of water and allow it to sit. In this case we need 2 flax eggs so we are doing 2 tbsp. of ground flax seeds mixed with 6 tbsp. of water. Allow it to sit for 5 minutes. It will gel together much like an egg. You can use it as a vegan egg replacer in baking.
Melt the coconut oil and mash the bananas. Add the coconut oil, flax eggs, cinnamon and salt to the banana mix.
In a large bowl toss together the quinoa, oats, and nuts with the wet ingredients. Everything should be evenly coated.
Line a sheet pan with parchment paper. Spread the granola mix out on the pan. Bake for 45 minutes tossing the mixture every 15 minutes. Watch it closely so your nuts don't burn.
When the granola is done mix in the raisins, whole flax seeds, dates and chia seeds. Allow it to cool completely until it's nice and dry. Store in an air tight container for up to 2 weeks.
If you are gluten free be sure to use certified gluten free oats. This granola is delicious on it's own, with almond milk, or you can use it as a topper for your morning smoothie. The nutrition information is calculated for 1/3 cup which is what you'd serve with blueberries for breakfast should you eat this as a meal. 1/8-1/4 cup is more appropriate to top a smoothie or to have for a snack.
Please note that while this is a higher calorie granola this is due to a high concentration of nuts and seeds. These should be more satisfying and therefore you'll need to eat less.