Low Sugar Granola
Making low sugar granola is easier than you think! This recipe uses just 1/3 cup of maple syrup, yet still delivers the crunch and big clusters that I want in a granola.
Packed with healthy nuts and seeds, this healthy granola recipe is naturally vegan and gluten-free and perfect for topping Greek yogurt bowls or snacking straight from the jar.
I love granola, but I don’t like versions that contain a cup (or more) of sugar. Especially as I like granola in an otherwise healthy version, with a high-protein Greek yogurt and plenty of fruit.
So, if I’m going to start with that base, of course I want a lower-sugar granola option to put on top.
This low sugar granola just happens to be both gluten-free and vegan and, the best part, is that it’s packed with BIG CLUSTERS. Which, big clusters are a must for superior granola. The secret for that is not stirring the granola as it cooks and letting it cool completely before breaking up.
Why You’ll Love This Low Sugar Granola Recipe
I love how customizable this granola is, depending on what you like. You can add in chocolate chips, cocoa powder, pumpkin pie spice, shredded coconut, dried fruit, you get the picture.
You can also add in more maple syrup for sweetness or even brown sugar. 1/3 cup is pretty low for a granola batch of this size, so taste as you go. If you want your granola sweeter as you try the dry version, then add it now.
Low Sugar Granola Ingredient Notes
- Rolled Oats: Old-fashioned rolled oats are the base of any good granola recipe, this one included. I prefer old-fashioned over instant or quick-cooking as old-fashioned rolled oats toast well without the potential for burning, like quick oats do.
- Chopped Nuts: You can do any kind of nut; I like a combo of almonds, pecans and walnuts are great choices for flavor and texture (and nutrition!) The nuts also add in healthy fats and protein to help balance out the sweetness and make the granola more satisfying.
- Seeds: Like nuts, seeds also add a serious nutrition boost to this low sugar granola. I like a combo of pumpkin and chia seeds for texture, but sunflower seeds or whole flax seeds are also great.
- Almond or Peanut Butter: Nut butter works a few different ways in this low sugar granola: it’s a binder that helps with the big clusters without needing any extra sugar or egg whites, and also adds in additional protein and healthy fats. Almond butter will make this granola more flavor neutral, while peanut butter makes for a richer, bolder version.
- Maple Syrup: Most granola recipes call for at least 1/2 cup of sweetener and using just 1/3 cup maple syrup is what makes this recipe lower in sugar, but doesn’t sacrifice flavor!
- Olive Oil: A small amount of oil helps toast the rolled oats evenly and help give the granola a little crunch. I like the flavor of olive oil, but melted coconut oil also works.
- Salt: I know salt sounds like an odd ingredient in granola, but it helps to balance the sweetness. If your nut butter is salty, then you can decrease the salt.
- Vanilla and Cinnamon: This is where the flavor comes in! A teaspoon of vanilla and the cinnamon add warmth, which can trick your taste buds in perceiving the granola to be sweeter than it actually is.
How to Make this Low Sugar Granola
This low sugar granola is so easy! Mix together the dry, then add the wet, press on a cookie sheet and bake.
Step 1: Make the Granola
In a large bowl, mix together the rolled oats, nuts, seeds, almond butter or peanut butter, maple syrup, olive oil, salt, vanilla and cinnamon. As there isn’t any flour in this recipe, you don’t have to worry about over mixing like other baked goods.
Make sure that the oats are well coated with the maple and nut butter.
Step 2: Press the Mixture Firmly
Spread the granola mixture firmly onto a cookie sheet, pressing it down tightly with a spatula. As there isn’t as much sugar in traditional granola recipes, technique matters here as sugar helps to caramelize so reducing it means you must press it firmly into the sheet pan.
Bake at 325 degrees F, then rotate the pan halfway in the oven with only stirring once to prevent uneven browning. Not stirring too much is a must for creating big clusters!
Step 3: Cool Completely
This is what helps create the clusters. Let the granola cool completely on the baking sheet before breaking up. I recommend cooling for at least an hour.
Chef Tips for Success
- Don’t skip the parchment paper. Granola with nut butter has a tendency to stick, so lining your baking sheet with parchment or a silpat makes cleanup easy and ensures the granola doesn’t stick.
- Bake Low: The lower oven temperature of 325°F produces more evenly toasted granola than a higher temperature as high heat browns the outside before the inside has a chance to dry out and crisp up, which can lead to burnt edges.
- Stir once: Stir the granola once at the halfway point to promote even browning, but resist the urge to keep mixing. The more you stir, the less likely you are to have clusters.
- Let Cool Completely: The granola will feel soft and almost underdone when it’s hot. Let it cool completely on the pan before breaking it into clusters or storing it. This step is non-negotiable for getting that signature crunch.
- Warm your nut butter: If your almond or peanut butter is thick and stiff, microwave it for 20–30 seconds before mixing. It will coat the oats and seeds much more evenly, which means better clusters and more consistent toasting. You can microwave the nut butter in the jar if you have a glass jar! Otherwise, make sure to transfer it to a microwave-safe container first.
Frequently Asked Questions
How much sugar is in low sugar granola?
This recipe uses just 1/3 cup of maple syrup, which works out to 6 g of sugar per serving. Compared to most other granola recipes that use 3/4-1 cup of sweetener, this is much lower.
How do I get the granola clusters?
To ensure big clusters, press the granola mixture firmly onto the baking sheet before it goes into the oven and only stir once at the halfway point. Then, let it cool completely on the pan before breaking it up.
Can I use honey instead of maple syrup?
Yes, honey works as a 1:1 substitute, though note that honey has a more distinct flavor.
How long does homemade granola last?
This granola should keep for 2 weeks in an airtight container at room temperature. For longer storage, freeze it in a zip-top bag for up to 6 months.
Can I make this granola nut-free?
Yes, you can swap in the chopped nuts for more seeds, like pumpkin, sunflower or hemp seeds, and use sunflower seed butter in place of the almond or peanut butter. Or, try my Super Seed Granola Recipe.
How to Serve this Low Sugar Granola
I love this with plain yogurt, like a plain Greek yogurt or coconut yogurt along with plenty of fruit and a drizzle of honey, for a little more sweetness. If you need recipes, try my Strawberry Yogurt granola bowl or blackberry mint yogurt bowl.
It’s also great on my vanilla chia seed pudding or smoothie bowl.
More Low Sugar Recipes
If you try this low sugar granola recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Low Sugar Granola Recipe
Equipment
- Mixing Bowl
Ingredients
- 3 cups rolled oats
- 1 cup chopped nuts, almonds, pecans, walnuts
- 1/2 cup seeds, pumpkin, chia seeds, whole flax seeds,
- ½ cup almond butter or peanut butter
- ⅓ cup maple syrup
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with a silpat or parchment paper to prevent sticking.
- In a large bowl, mix together all of the ingredients until the oats are well coated in the nut butter and maple syrup mixture.
- Press the mixture down onto a large sheet pan, using a spatula. This is a big part! Pressing down the mixture onto the sheet pan is what helps create big clusters; if your sheet pan is smaller, then you can use two sheet pans.
- Bake for 20-30 minutes, until golden brown, flipping halfway through and only stirring once to prevent uneven browning. Stirring the granola is what breaks up the oats and will prevent any oat clusters.
- Remove the mixture from the oven and let cool completely. Then, break up into clusters.