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Sneak Preview: This Low-Calorie Granola recipe makes a surprisingly good breakfast or a tasty snack, especially when paired with yogurt (more protein). Ingredients include old-fashioned oats, wheat germ, sugar-free maple syrup, vegetable oil, raisins, nuts, and coconut. Only 93 calories per ¼ cup serving.
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If you feel guilty eating an oatmeal cookie, try eating granola to satisfy the craving. The standard granola recipe is basically an oatmeal cookie without eggs and flour. Unfortunately, most versions are loaded with sugar. Now I have a solution.
This recipe for low-fat granola is my best answer. It’s not overly sweet. Any sweetness comes from artificial sweeteners in the low-calorie syrup, and also, the raisins, nuts, and coconut. In addition, it’s gluten-free.
If you don’t care about the calories, check out my recipe for Chocolate Granola with Maple Syrup and Olive Oil. Your kids and grandkids will go crazy for it (if you don’t eat it all first).
Happy Bakers Speak Up
“I did not have any wheat germ so I substituted unprocessed wheat bran (millers bran) instead. Turned out great!” —MARGARET
Ingredients and Substitutions
Pin- Oatmeal: My first choice is old-fashioned oats. You may substitute quick oats, but it will make your granola more crumbly. If you have much oatmeal left over, I suggest you try my Five Ingredient Greek Yogurt Waffles. They are easy if you have a blender and make a filling snack or breakfast.
- Wheat Germ: Some people call wheat germ a “superfood.” Wheat germ is part of the wheat kernel that is removed when wheat is ground into flour. This qualifies it as a whole grain. If you are not used to buying this, be aware that it should be refrigerated once you open the jar.
- Sugar-Free Low-Calorie Syrup: If this syrup doesn’t agree with you, many alternatives are available on the market. Experimentation may be in order.
- Vegetable Oil: Fat is essential to prevent your granola from drying excessively. Only oil can create a satisfyingly crunchy texture while retaining subtle moisture. Personally, I prefer avocado or olive oil, but a lighter vegetable oil like canola also works.
- Coconut: Look for unsweetened coconut sold in small plastic bags in the baking section of your grocery store. I have also seen it in the freezer section.
- Almonds: Sliced almonds, pecans, or walnuts will all add protein and flavor to your granola.
- Raisins: Substitute other dried fruit such as cranberries or cherries. This is the main source of sweetness.
📌Kitchen Secret📌
If granola calls your name from the kitchen, vacuum-sealing it inside a Mason jar will make it a little more trouble to nibble on as you walk by the pantry. If you have a vacuum sealer (portable or countertop), vacuum-seal your granola (like I vacuum-seal cut lettuce) to keep it fresh for several weeks.
The portable electric sealer in the picture below is my latest favorite. You can buy it here. Use it to keep all the “nibbles” in your pantry fresh and crispy for longer. Because the jar is sealed, I’ve noticed people and kids don’t get into it as often as they would otherwise.
PinHow To Make a Low-Calorie Granola Recipe
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PinFrequently Asked Questions
Is there such a thing as low-calorie granola?
Compare the stats. This low-calorie granola recipe clocks in at 93 calories for a fourth cup. An average fourth cup of granola is approximately 140 calories, according to the USDA, but the exact number varies by brand or recipe.
How should I store granola?
Store granola in an air-tight container such as a Mason jar or a zippered plastic bag. I keep mine in the pantry. If you vacuum-seal it (see the kitchen tip above), you can keep it for up to six months as long as it stays sealed. (It’s super easy to re-seal.)
How do I make more clumps in my granola?
After you mix the granola and pour it onto a prepared baking sheet, use your hands to squeeze the granola mixture into clumps. Stir the fruit and nuts into your granola after 30 minutes with a light hand so you don’t break up the chunks.
How do you serve granola?
My favorite way to eat granola is on top of yogurt with fresh fruit. 😋 I try not to eat it straight out of the jar.
Parting Thoughts: I don’t eat cooked oatmeal in a bowl (due to childhood trauma) 😰. But just about any other form of oatmeal is more than fine. If you are an oatmeal fan, don’t miss these Homemade Pop-Tarts with oatmeal in the crust. These Chewy Oatmeal Cookies with Coffee Icing are my husband’s favorite cookies…and I like them, too. If you’re a bread maker, try my recipe for Honey Oatmeal Dinner Rolls or Bread Machine Oatmeal Breadwith Sunflower Seeds.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
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Yield: 16 servings
Low-Calorie Homemade Granola Recipe
By Paula Rhodes
Homemade granola with reduced calories
Rate this recipe
(5 stars if you loved it)
5 from 3 votes
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Video
Prep time: 5 minutes minutes
Cook time: 1 hour hour
Total time: 1 hour hour 5 minutes minutes
Ingredients
- 2 cups (162 g) old-fashioned oats
- ¼ cup (29 g) toasted wheat germ
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons (41 g) vegetable oil
- 3 tablespoons (45 g) warm water
- ¼ cup (81 g) sugar-free maple syrup I like Cary’s
- ¼ cup (20 g) coconut, shredded or chips
- ¼ cup (36 g) almonds or pecans
- ¼ cup (36 g) raisins
Instructions
Preheat the oven to 275 °F (140˚C) Spray a 13-by-9-inch baking sheet with cooking spray. Alternatively, cover the baking sheet with a silicone mat or parchment paper.
Mix 2 cups (162 g) old-fashioned oats, ¼ cup (29 g) toasted wheat germ, 1 teaspoon cinnamon, and ¼ teaspoon salt in a large bowl.
Whisk together the ¼ cup (81 g) sugar-free maple syrup, 3 tablespoons (41 g) vegetable oil, and 3 tablespoons (45 g) warm water in a microwave-safe bowl. Microwave for one minute or until this mixture starts to simmer. Drizzle over the oat mixture and stir to combine.
Pour the granola mixture into a prepared pan. Working a handful at a time, squeeze cereal to form small clumps.
Bake for 30 minutes. Stir in ¼ cup (20 g) coconut, shredded or chips, ¼ cup (36 g) almonds or pecans, and ¼ cup (36 g) raisins. Continue to bake until golden brown, 20 to 25 minutes longer.
Let cool and store in an air-tight container. Vacuum-packing in a quart jar is even better.
Equipment
Nutrition
Serving: 1(1/4-cup) | Calories: 93kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 49mg | Potassium: 90mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 0.4IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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