Here's a low-fat, fruit-sweetened, and nutritious granola that doesn't lack in flavor: Healthy Low-Fat Cinnamon Mesquite Vanilla Granola. Think graham crackers but with a smoky-spiced-sweet twist. This granola is sure to satisfy and it isn't overly sweet. It's a little different from my traditional granolas, but it's delicious nonetheless. If you follow a low-fat diet and are looking for a healthy granola that doesn't feel like dessert, this is the real deal. Perfect for breakfast, snacking, or trail mixes.
I'm going to keep this post short, and just jump to the good stuff by getting to this recipe! This granola is wholesome, with a delicious spicy-smoky-sweet flavor profile, and it's extra healthy because it's low-fat, vegan, gluten-free, refined sugar free, and fruit-sweetened. It's the perfect end-of-summer recipe to ring in the first cool whispers of fall in the air 🍁 Plus it tastes like cinnamon "Teddy Grahams," but it is way healthier and makes for the ideal b-fast/snack,,, I think I've made my point.
Plus it's so easy and quick to make, and is super versatile: it's perfect for breakfast, snacks, trail mixes, you name it!
So go enjoy some of this scrumptious granola! It features unsweetened whole-grain crispy puffed brown rice cereal, nutritious nuts and seeds, multiple types of fresh fruit purees, whole-grain sprouted rolled oats (GF, ofc), and rich superfoods & spices. And there are 2 ways to make this granola: one sweetened with fruit only (and no nuts) and one sweetened with maple syrup. But both are super healthy and super delish. You can all be sure this granola is very allergy-friendly and diet-friendly given these two options (and for nut-free, make the fruit-sweetened option or use raw seeds with the maple-sweetened second recipe option instead!). So let's get to the recipe for those of you who don't feel like reading/scrolling through my usually very long posts!
Enjoy!
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In the meantime, savor this cinnamon-y, smoky, fruity granola, and...
Enjoy!
<3 K.
Healthy Low-Fat Cinnamon Mesquite Vanilla Granola (2 Ways) (Vegan, GF, Fruit-Sweetened, Low-Fat, Natural, Maple-Sweetened Option)
Prep Time: 15 minutes
Cook Time: 10 to 15 minutes
Total Time: 30 minutes
Servings: 3 cups granola (approx. 6 servings)
Ingredients (fruit-sweetened):
1 cup GF rolled oats (AKA GF old-fashioned oats // can sub additional brown rice puffs)
1 cup unsweetened GF crispy puffed brown rice cereal (unsweetened brown rice puffs // can sub additional GF oats)
1/4 cup mashed banana (can sub additional applesauce)
1/4 cup unsweetened applesauce (can sub additional banana purée)
1 tsp vanilla extract
1 tsp almond extract OR natural extract of choice (optional)
1 tsp ground cinnamon
1/4 cup date sugar (dried & ground dates, NOT palm sugar) OR 1/4 cup date paste*
1 Tbsp pure 100% maple syrup (optional // for additional sweetness // can sub date syrup OR agave OR honey)
Ingredients (maple-sweetened):
1 cup GF rolled oats (AKA GF old-fashioned oats // can sub additional brown rice puffs)
1 cup unsweetened GF crispy puffed brown rice cereal (unsweetened brown rice puffs // can sub additional GF oats)
1/4 cup unsweetened applesauce (can sub banana purée)
1/4 cup pure 100% maple syrup (can sub agave OR honey OR date syrup OR yacon syrup)
1/2 cup raw unsalted nuts/seeds of choice, chopped if desired (I used walnuts, almonds, and cashews)
1 tsp vanilla
1 tsp ground cinnamon
1 tsp almond extract (optional)
1/2 mesquite powder (optional)
small handful unsweetened raisins OR unsweetened dried fruit of choice (optional)
Directions (for both granolas):
1. Preheat the oven to 325 degrees F. Use convect bake at the same temperature for crispier, less flavorful granola. Line a large baking sheet with parchment paper or a large silicone baking mat. Chop raw nuts/seeds to desired texture (if using), mash banana into purée before measuring (if using), and make the date paste (directions below) before measuring (if using).
2. For both granolas: in a large mixing bowl, mix together all the ingredients until thoroughly combined.
3. Spread the granola out onto the lined baking sheet into a single even layer.
4. Bake in the preheated oven (at 325 F) for 10 to 15 minutes, flipping/stirring once halfway through.
5. Remove from the oven and allow the granola to cool on the pan before breaking apart and storing/enjoying (the granola will form clusters and the flavors will develop further as it cools).
6. Serve with unsweetened oat milk yogurt or dairy-free yogurt/kefir of choice and fresh fruit. Or serve with unsweetened plant milk. Or, sprinkle on top of a low-fat golden milk latte, a vegan chai latte, or use to top a dairy-free mushroom latte. Or enjoy this granola on its own. Enjoy!
NOTES:
Store leftovers in an airtight container in the fridge. Granola will last for up to 2-3 weeks if refrigerated in a sealed container.
*to make homemade date paste: blend together 1 cup tightly packed dates (pitted) + 1/4 cup filtered water until a thick, smooth, sticky paste forms, scraping down the sides as necessary. Then measure out the amount required by this recipe. Store leftovers in an airtight container in the fridge.
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