This Low-Calorie Granola is crunchy and sweet but doesn’t contain any processed sugar! A ¼ cup serving has 7 grams of carbohydrates, 3.6 grams of sugar, and just 74 calories!
Stir this tasty Low-Calorie Granola into yogurt or grab a handful to enjoy as a snack! Either way, you’ll love the flavor and the oh-so-satisfying crunch.
Ingredients You’ll Need
- brown rice crisp cereal
- coconut chips
- chopped almonds
- almond flour
- maple syrup
- ground cinnamon
- salt
(Note: Full recipe is at the bottom of the post)
How to Make Low-Calorie Granola
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside.
- Place all of the ingredients into a large bowl. Fold with a rubber spatula until small clusters form and the mixture is combined.
- Pour the mixture onto the prepared baking sheet. Using the rubber spatula, gently press the granola into an even layer, keeping the clusters intact as much as possible. Create small gaps at regular intervals to allow air circulation. This will help to crisp up the granola.
- Bake for 15-20 minutes or until the granola clusters are firm enough to flip. Gently flip the granola with a heat-proof spatula, again keeping the clusters intact. Bake for an additional 5-10 minutes, until the edges are a deep golden brown and the granola is slightly soft. The granola will crisp up again as it cools.
- Place the baking sheet on a cooling rack and leave for 30 minutes or until the granola has cooled completely.
How To Store Low-Calorie Granola
After cooling completely, place the granola into an airtight container. Store in a cool, dry spot for 4-6 weeks. You can also freeze this granola by storing it in a freezer-safe container in the freezer for 2-3 months.
Why Is Granola High In Calories?
Many packaged granolas are loaded with sweeteners like brown sugar, cane sugar, corn syrup, honey, and oils. This Low-Calorie Granola recipe uses pure maple syrup to add a touch of sweetness and contains no oil.
Low-Calorie Granola Recipe
Ingredients
- 1 ½ cups vegan gluten-free brown rice crisp cereal
- ½ cup coconut chips unsweetened
- ⅓ cup roughly chopped almonds
- ½ cup blanched almond flour finely ground
- ¼ cup pure maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside.
- Place all of the ingredients into a large bowl. Fold with a rubber spatula until small clusters form and the mixture is combined.
- Pour the mixture onto the prepared baking sheet. Using the rubber spatula, gently press the granola into an even layer, keeping the clusters intact as much as possible. Create small gaps at regular intervals to allow air circulation. This will help to crisp up the granola.
- Bake for 15-20 minutes or until the granola clusters are firm enough to flip. Gently flip the granola with a heat-proof spatula, again keeping the clusters intact. Bake for an additional 5-10 minutes, until the edges are a deep golden brown and the granola is slightly soft. The granola will crisp up again as it cools.
- Place the baking sheet on a cooling rack and leave for 30 minutes or until the granola has cooled completely.
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