Go Back
Diabetic-Friendly Granola

Diabetic-Friendly Granola

A homemade, low-sugar granola made with rolled oats, nuts, seeds, coconut oil, sugar-free maple syrup, and dried fruit. It's crunchy, high in fiber, and easy to customize.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 20 1/4 cup servings
Course: Breakfast
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups old-fashioned rolled oats not instant
  • 1 cup mixed nuts roughly chopped; almonds, walnuts, and pecans
  • 1/2 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp chia seeds
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
Wet Ingredients
  • 1/4 cup coconut oil melted
  • 2 tbsp sugar-free maple syrup
  • 1 tsp vanilla extract
  • 1 egg white helps create clusters
Add After Baking
  • 1/2 cup unsweetened dried fruit raisins, cranberries, or chopped apricots

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Large baking sheet
  • Parchment paper
  • Whisk

Method
 

  1. Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, chopped nuts, pumpkin seeds, sunflower seeds, chia seeds, cinnamon, and salt.
  3. In a separate bowl, whisk together the melted coconut oil, sugar-free maple syrup, vanilla extract, and egg white.
  4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
  5. Spread the mixture evenly on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes for even browning.
  6. Let the granola cool completely on the baking sheet. It will crisp up as it cools, so avoid breaking it into clusters while it is still warm.
  7. Once completely cooled, break the granola into clusters and mix in the unsweetened dried fruit. Store in an airtight container.

Notes

Storage: Store in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 1 month, or in the freezer for up to 3 months.
Sweetener options: Honey or agave can replace sugar-free maple syrup, but they add more sugar and carbohydrates. Adjust portions and carbohydrate calculations accordingly.
Flavor variations: Add nutmeg, ginger, cardamom, or 1 tablespoon of unsweetened cocoa powder.
Fruit variations: Other unsweetened dried fruits can be used, but keep portions modest because dried fruit is a concentrated source of natural sugar.
Nut-free option: Replace the nuts with additional pumpkin seeds, sunflower seeds, or flax seeds.
Serving suggestions: Serve 1/4 to 1/3 cup with unsweetened almond milk or plain Greek yogurt, over a small portion of fresh berries, or sprinkled over a sugar-free frozen dessert.
Egg-free/vegan option: Replace the egg white with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Clustering may be less pronounced.
Nutrition disclaimer: Nutritional estimates are based on typical ingredient values and are not laboratory-tested. This recipe is for general informational purposes only and is not medical or dietary advice. Consult your doctor or registered dietitian for personalized guidance regarding diabetes or other health conditions.