Sugar-Free Granola to Boost Your Breakfast
After swearing off sugar for a two-week "experiment" in 2011, Sarah Wilson lost weight, gained energy (no more 3 p.m. slump!), slept better, and was able to manage her thyroid disease. And the Australian journalist-turned-health-coach hasn't indulged her sweet tooth since.
Today Wilson blogs about her life without sugar at IQuitSugar.com, where she offers recipes and helpful advice for going sugar-free. Her new book, I Quit Sugar: Your Complete 8-Week Detox Program & Cookbook, serves as a guide to eliminate the sweet stuff from your own diet, without cravings and without deprivation. It's already a bestseller in Australia, and the U.S. version just hit shelves.
Wilson shared her recipe for just-sweet-enough granola with us. Made with coconut flakes and chopped nuts, it's chunky, crunchy, and filling-ideal for topping yogurt or eating on its own at breakfast or for a snack. You can also add 2 cups rolled oats if you like, just use a little more oil and syrup then.
Makes: 5 cups
3 cups unsweetened coconut flakes
2 cups mixed nuts, such as almonds, cashews, pecans, walnuts, and pumpkin seeds (preferably sprouted), roughly chopped
2 tablespoons chia seeds
1 teaspoon ground cinnamon (optional)
5 to 7 tablespoons coconut oil or butter, melted
Preheat oven to 250 degrees and line a baking tray with baking paper. Combine all ingredients in a bowl, then spread evenly on prepared tray. Bake for 15 to 20 minutes until golden, mixing halfway through. Wilson likes to bake until quite dark-the darker it is, the crunchier it is. Remove from oven and allow to cool.
Nutrition score per serving (1/4 cup): 214 calories, 20g fat (11g saturated), 7g carbs, 4g protein, 4g fiber