Low-sugar crunchy cinnamon granola - CNSLab

Low-sugar crunchy cinnamon granola

Most commercial cereals are packed with fats and sugars, yet granola is simple to make yourself. This version includes nuts and seeds for healthy monounsaturated and omega-3 and omega-6 essential fatty acids. It is cooked at a lower temperature than commercial granolas, in order to preserve the essential fats. Instead of added sugar, apple juice is combined with a little coconut oil to form a healthy crunchy cereal.

Serves 8-10


  • 125g/4½oz/1¼ cups buckwheat flakes
  • 125g/4½oz/1¼ cups gluten-free porridge oats (oatmeal)
  • 60g/2oz/½ cup flaked almonds
  • 60g/2oz/½ cup pecans, roughly chopped
  • 60g/2oz/½ cup walnuts, chopped
  • 60g/2oz/½ cup sunflower seeds
  • 60g/2oz/½ cup pumpkin seeds
  • 2 tbsp flaxseeds
  • 1 tsp ground cinnamon
  • 4 tbsp melted coconut oil
  • 125ml/4fl oz/½ cup apple juice
  • 115g/4oz dried unsweetened mixed berries or dried cherries


  1. Preheat the oven to 150°C/300°F, gas mark 2.
  2. Place the oats, buckwheat flakes, nuts, seeds and cinnamon in a large mixing bowl.
  3. Mix together the melted coconut oil and apple juice. Stir into the dry ingredients. Mix thoroughly to combine, adding a little water to form a moist mixture.
  4. Spread the mixture on to a large baking tray and bake for 40–50 minutes until golden, stirring halfway through.
  5. Leave to cool, then stir in the dried fruit. Store in an airtight container for up to 2 weeks.