I have been meaning to share my healthy granola recipe since a very long time. I started working on a sugar free granola recipe after moving to London. When I first went down the super market aisles in Cereal section in London I was bewildered by the various brands and options for Muesli, Granola and Wheat flakes. I ended up trying every variety possible and falling in love with the variety of granola available! I soon realized however that this supermarket breakfast cereal was quite unhealthy! Packed with sugars and unhealthy fats, it was truly not a healthy choice to start your day with! Remember for every 100 gms of cereal, any sugar level above 21 gms is unhealthy, even if it says it contains honey! Most store brought granola has at least 27 gms of sugar per 100 gms, this definitely needs to be avoided!
How to make Sugar free Granola?
I hence went online and searched for a sugar free granola recipe made with good fats. I had so much fun experimenting and trying something new. Most baked healthy granola recipe with coconut oil however had a large amount of honey, agave or coconut oil. As much as I prefer raw honey and coconut oil as alternatives, I did not want it to dominate my breakfast cereal. I prefer my granola to be sweetened with natural fruit and vegetable sweeteners. I also prefer it to be packed with seeds and nuts, because not only do they add texture and flavour, they also are a great source of omega 3 fatty acids, vitamins and minerals.
While experimenting with various baked granola recipes, I also tried my hand at raw granola made with sprouting buckwheat and using a dehydrator. This version is truly the healthiest version possible. Made with no added fats and using pureed applesa and dates as sweeteners, I truly loved the concept. However it was time consuming. One batch of granola from soaking and sprouting raw buckwheat to the final dehydrated stage took 3 days! Hence I moved over to baking granola, but I took a few vital ideas from making the raw granola and incorporated it in my baked granola. If you would like to experiment with raw buckwheat granola you can follow this recipe by Sophie from Wholehearted Eats. She has lovely photos up on her blog and a wonderful recipe as well.
Coming back to my beetroot granola recipe, using the concepts of raw buckwheat granola, I incorporated apple in the form of apple sauce as well as date paste. I also mixed gluten free jumbo oats with whole buckwheat groats as well as millet flakes to bring in greater texture, flavour and healthier alternative gluten free cereals. Then one day while experimenting with a beetroot and chocolate vegan cake recipe, I thought about upping the nutrition quotient of my healthy granola by adding beetroot. While browsing the internet to see if anyone had come up this idea as well I came across a lovely brand of cereal called Primrose’s Kitchen which makes raw muesli and granola using vegetables like beetroot and carrot. Not only did this inspire me to try adding beetroot into my granola recipe, it also excited me to find healthy alternatives to try out. I will let you know what I think about their healthy cereals soon, in the meantime you can try it out for yourself by clicking here.
I was thoroughly excited by the end result of my baked beetroot granola. Gorgeous, ruby red in colour, mildly sweet and filled with crunchy nuts, seeds, cacao and berries. Each spoon packed a punch in taste, flavour and texture, sending me to breakfast cereal heaven!! Do give this recipe a try! I usually eat 3/4 cup of this granola with a cup or so of warm semi-skimmed milk. You should see the lovely pink tinge the milk takes on when mixed with the granola…HEAVENLY!