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


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