Nutty Granola 2.0 – a low fat experiment
October 29, 2008 § 2 Comments
My Aunt K recently asked me to experiment with lower-fat granolas!
There’s no oil, no butter, less peanut butter.
Instead of sugar, my sweetener of choice was agave nectar. Agave nectar is a natural sweetener that is mostly fructose and can be used in place of granulated sugar in baking recipes; 1/3 a cup agave nectar can be substituted for 1 cup of granulated sugar. (Although the liquid content of the original recipe should be reduced if you plan to bake with agave nectar.) Agave nectar has a low glycemic level and doesn’t have any processing chemicals added, unlike table sugar.
1 cup rolled oats*
1 cup quick-oats*
1 tablespoon ground flax meal
3 tablespoons agave nectar
3 tablespoons natural, chunky peanut butter
1/4 cup sliced almonds
1/4 cup pecans
1/4 cup walnuts
* If gluten-sensitive, seek out oats that have been processed in a wheat-free facility to prevent cross-contamination.
1. Preheat the oven to 325 degrees. Mix oats and flax together in a bowl.
2. In a pot, heat peanut butter and agave nectar. Once combined, pour on top of oatmeal mixture and mix.
3. Mix in sliced almonds. Cut up pecans and walnuts; mix into mixture.
4. Spread granola on a baking sheet. Bake for 10 minutes; stir. Bake for another 5-10 minutes until oatmeal begins to turn brown. Remove from oven and let crisp and cool on a baking sheet for at least an hour.
Diet Notes: Gluten-free, vegan