Low-sugar granola recipe
This granola is super easy to make and can be stored in the cupboard in an airtight container for 2-3 weeks. It tastes great with and without nuts, depending on what your children prefer.
- 240g rolled oats
- 50g desiccated coconut
- 100g mixed nuts, coarsely chopped
- 2 tablespoons olive oil
- 6 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 medium free-range egg white
- 100g mixed dried fruit such as cranberries or chopped apricots (optional)
Preheat the oven to 150C/gas mark 2. Line a large baking tray with baking parchment.
In a large bowl, combine the oats, coconut, nuts, oil, maple syrup and cinnamon. In a separate bowl whisk the egg white until frothy and stir it into the granola mixture.
Spread the granola mixture onto the prepared tray. Bake for 45 minutes turning once during cooking. Set aside and allow to cool completely.
Break up the cold granola and stir in the dried fruit, if using. Store in an airtight container for 2-3 weeks.