Yummy Goodness, Without The Extra Sugar
I love granola. Toasted, crunchy, and sweet it is versatile and perfect for anytime snacking. Most home-made recipes are full of sugar, though. While I know that regular sugar is fine for most healthy diabetics in small quantities, the amount called for in most recipes would make the most lenient doctor or nutritionist go into fits.
Can’t say that I blame them. Brown sugar, white sugar, honey, and a big dose of molasses makes home-made granola a big no-no. In the following recipe, I have replaced most of those with (mostly)natural alternatives. Feel free to experiment until you find the perfect fit for you and your taste.
Diabetic Friendly Granola
*10 cups rolled oats
*1 cup wheat germ
*1 cup sunflower seeds, hulled.
*1 cup flax seeds
*1 cup each chopped almonds, peanuts, walnuts
*1 ½ cup Brown Sugar Splenda
*1 cup water
*1 cup vegetable oil
*½ cup agave nectar
*½ cup Blackstrap molasses
*1 teaspoon salt (sea salt is great)
*2 ½ teaspoons cinnamon
*3 teaspoons vanilla
Pre-heat your oven to 325 F. Mix oats, wheat germ, flax and sunflower seeds in a large bowl until evenly distributed. In a medium to large saucepan, mix the rest of the ingredients and warm over low heat until the Splenda is melted without boiling. Pour over the dry ingredients and mix until all of the dry ingredients are well coated.
Spread the mix into 13×9 baking pans. You will need 4 to 5, or make the granola in batches. Bake for approximately 30 minutes. Check the granola during baking and stir with a wooden spoon every 5 minutes or so. For a chewier granola, remove at around 20 minutes. For extra crunchy, give the mix 5 to 10 minutes longer in the oven, watching closely for a golden brown color on the oats.
Allow to cool, place in large zipper top bags and store in a cool, dry place for up to 3 months. You can also freeze the granola for longer keeping. Amount made: Approximately 20 cups.
Eat with milk for breakfast or snack on this anytime you’d like something sweet, but healthy.
* It is possible to not use Splenda. If you are familiar with Stevia, use it instead. Since Stevia is so much sweeter than sugar, you will need to adjust. You will also need to reduce the wet ingredients slightly.