This granola recipe has a few basic ingredients including Stevia, a plant-based sweetener.  What is simply amazing about this recipe is that it tastes so sweet, yet only 1/2 cup honey is used.  The secret is Stevia. Stevia is much sweeter than sugar, and although it can have a bitter taste when used alone, combining it with honey provides the perfect solution in keeping this granola recipe “low-sugar”.  The other big secret about this recipe, is the way the honey is applied at the end of the process, and is not baked in the granola.   When formulating this recipe, I noticed that honey would “bake-off”  in the oven and I would lose sweetness.  After many, many tries, I have finally found a recipe that works!   It is my pleasure to share it with you.

You will need:

10 cups of rolled oats or other rolled grains

2 Tablespoons of cinnamon

1 Tablespoon of  ground ginger

1 teaspoon of  white stevia  extract powder

3/4 cup  vegetable oil or nut oil ( I use walnut oil for the omega-3 fatty acids)

2 cups  raw unsalted sunflower seeds

2 cups  raw unsalted pumpkin seeds

(note you may substitute what ever nuts/seeds you enjoy as long as they are in small pieces and add up to 4 cups)

3 cups raisins – ( you may substitute with any dried fruit of your choice broken in small pieces)

1/2 cup honey

Combine the  rolled oats, cinnamon, ground ginger, and Stevia in a large cooking pot. The spices have a tendency to excite the nostrils, so it is wise to turn your face away to avoid discomfort.

Preheat Oven to 325 degress (if convection bake is used) – all other ovens 350 degrees.

In a circular fashion, slowly pour the oil into the dry mixture. Pour about half at a time. Stir to thoroughly coat the mixture with the oil.  Set aside.

Line 3 cookie sheets (use the ones with raised edges)  with parchment paper.   Aluminum foil can be used instead.  The parchment paper can be reused for additional batches of granola.

Carefully spread the mixture evenly amongst the cookie sheets.

Pat down with a wooden spoon or spatula , to spread the mixture evenly.

Place in oven for 15 min.  We are toasting the granola.  After 15 min. we will stir it and toast for an additional 15 min.

While this is toasting for the first session,  let’s turn our attention to our 1/2 cup honey.

Pour 1/2 cup honey in the Pyrex liquid measure.   hint: You need not rinse out the oil in the glass measure as that will make the honey easier to pour later.

After the 15 min. is up, carefully turn the granola with a spatula so we will be evenly toasted.

Take your time in this step, and be sure to handle the hot cookie sheets very carefully. After you have turned the granola, place in oven for an additional 15 min. If you are not using a convection oven which blows the air around, be sure to reverse the order of your cookie sheets on the racks. While the granola is in the oven for the second time complete the next steps.

For the last stage of the granola it is helpful to put your large cooking pot in a sink, for it helps to avoid a mess.

Microwave the 1/2 cup honey for about 40 seconds on high, or until the honey is very fluid and can be poured with ease.   The consistency should  resemble oil.   This is important as we will be coating the granola,  and liquefied honey makes this process very easy.

Gather  the nuts/ seeds,  dried fruit and liquefied honey near your cooking pot.

Remove the roasted granola from the oven and turn the oven off.  Transfer the granola into the cooking pot very carefully. The parchment paper does not retain heat and can be used to help guide the granola into the pot.

When this process is completed patiently, you can avoid a mess.

After all of the granola is transferred into the pot, add your dried fruit.

Add all of the nuts/seeds.

Stir thoroughly.

Slowly pour the liquefied honey into the mixture.  Add one half of the honey, stir. Add the remaining honey and stir again. It is very important that you stir thoroughly to coat all of the granola with the liquefied honey.  The granola will be warm and sticky.

Transfer the warm sticky granola back onto the cookie sheets.  This must be done immediately.  Spread evenly, and press down firmly with a spatula.

Place the granola back in the oven.  Do not turn on the oven.  The oven should still be warm from its initial use when toasting the granola.  Leave the granola in the oven overnight. As the granola cools, the honey will harden and the granola will become crunchy.

When handling the granola the very next morning, it will  often  lift off the cookie sheet in large pieces such as this. Be careful, as it easily breaks apart.  This can be very exciting!

Once again, pour all of the granola into the cooking pot.

The granola must be broken up into manageable pieces.

Use a  wooden  cooking spoon or spatula to break up the granola.

The parchment paper remains intact, able to be used for your next batch.

Transfer the finished granola into your storage medium of choice. Enjoy! We would love your comments.