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Granola #5

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This simple vegan granola offers a crunchy, satisfying breakfast or snack option. By using frozen fruit juice concentrate instead of refined sugar, it delivers a subtle, natural sweetness that complements the nutty flavors of sesame and sunflower seeds. The texture is light yet crisp, making it perfect for topping yogurt or eating straight from the bowl. Ideal for busy mornings or a leisurely weekend treat, this recipe is easy to prepare with pantry staples. It&# 226;ÂÂs a wholesome, diabetic-friendly choice that brings a touch of international flair to your morning routine without compromising on taste or nutrition.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 385.1
Dietary: Diabetic, Vegan, Vegetarian
Description
This simple vegan granola offers a crunchy, satisfying breakfast or snack option. By using frozen fruit juice concentrate instead of refined sugar, it delivers a subtle, natural sweetness that complements the nutty flavors of sesame and sunflower seeds. The texture is light yet crisp, making it perfect for topping yogurt or eating straight from the bowl. Ideal for busy mornings or a leisurely weekend treat, this recipe is easy to prepare with pantry staples. It&# 226;ÂÂs a wholesome, diabetic-friendly choice that brings a touch of international flair to your morning routine without compromising on taste or nutrition.
Ingredients
  • 1 cup Rolled oats
  • 1 tablespoon Sesame seeds
  • 1 cup Crumbled shredded wheat cereal
  • 2 tablespoons Unsalted dry-roasted sunflower seeds
  • 1.5 tablespoons Frozen peach or pear juice concentrate
  • 0.5 teaspoon Vanilla extract
  • 0.13 teaspoon Salt
Directions
  1. 1
    Preheat the oven to 325ðF (165ðC) and line a baking sheet with parchment paper.
  2. 2
    In a large bowl, combine the rolled oats, crumbled shredded wheat, sesame seeds, sunflower seeds, and salt.
  3. 3
    In a small saucepan over low heat, warm the frozen fruit juice concentrate until it is liquid and slightly syrupy. Stir in the vanilla extract.
  4. 4
    Pour the fruit mixture over the dry ingredients and toss gently until all components are evenly coated.
  5. 5
    Spread the mixture in a single, even layer onto the prepared baking sheet.
  6. 6
    Bake for 30-45 minutes, stirring halfway through, until the granola is golden brown and crisp.
  7. 7
    Remove from the oven and let cool completely on the baking sheet before breaking into clusters.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 385.1kcal
% Daily Value *
Total Fat 6.0g10%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 40.5g14%
Dietary Fiber 6.8g28%
Sugars 0.0g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container at room temperature for up to two weeks.

Substitutions: You can substitute the fruit juice concentrate with maple syrup or honey if not vegan. Almond flour or coconut flakes can be added for extra texture.

Tips: Keep an eye on the granola during the last 5 minutes of baking to prevent burning, as residual heat will continue to cook it.

Variations: Add dried fruits like cranberries or raisins after cooling for a chewier texture.

Keywords: granola, oats, vegan, breakfast, sesame seeds, sunflower seeds, shredded wheat, fruit juice, crunchy, healthy snack, diabetic friendly, baking, natural sweetener, homemade granola, quick breakfast, nut-free option, gluten-free option, energy boost, wholesome
Read it online: https://www.chefs-mate.com/recipe/granola-5-2/