Breakfast, RecipeFit

Low Sugar Healthy Thermomix Granola

granola - Low Sugar Healthy Thermomix Granola

Granola from the supermarket is very moreish, mainly due to the high fat and sugar content which is why it pays to make your own at home. It really is limitless as to what you can add to your creation. Some go for nuts while others go for fruit. Mine is neither and never the same – just a mash mix of whatever is in the pantry at the time.

 
To bind the dry ingredients of this batch I used apple sauce; which is peeled apples, pureed. This adds a natural sweetness while bringing it all together without overdoing the oil and sugar.

Low Sugar Healthy Thermomix Granola

DSC01448 - Low Sugar Healthy Thermomix Granola

Makes about 4 cups

+ 3 cups oats
+ 1 cup pepitas
+ 1/4 cup linseeds
+ 1/2 cup sunflower seeds
+ 1/4 chia seeds
+ 1/4 rice malt syrup
+ 3 apples, peeled, cored and sliced
+ 2 tsp ground cinnamon
+ 1 tbs coconut oil
+ 1/2 tsp vanilla
+ 2 tbsp honey
DSC01447 - Low Sugar Healthy Thermomix Granola

Step 1 – Preheat oven to 180 degrees fan forced.

Step 2 – In a large bowl mix the oats, pepitas, linseed, sunflower seed, chia seed, rice malt and cinnamon.

Step 3 – In a food processor or thermomix place the apples with 2 tbsp water and process until finely chopped.

Step 4 – Warm up the apples on the stove top or Thermomix and add vanilla, oil and honey.

Step 5 – Pour the liquid ingredients over the dry ingredients and mix to combine.  Spread the mixture over a greased lined baking tray.

Step 6 – Bake the granola until golden crispy, about 45 minutes.  Remove from oven and let cool (optional add sultanas here). Store your granola in an airtight container and enjoy for up to one month (or however quickly it goes!)

DSC01478 - Low Sugar Healthy Thermomix Granola
 

Do you make muesli or granola at home? what do you add in?

 
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3 Comments

  • Reply Pam Shell July 22, 2017 at 3:32 pm

    I enjoyed your recipes and copies them down for an old friend who has moved interstate.
    she is trying to cook for someone with a gluten intolerance. So thank you for those recipes.
    Pam Shell

    • Reply Karla {Ironmum Karla} July 22, 2017 at 5:18 pm

      Thank you Pam for your message, it’s lovely to know that I can help others live happy and healthy lives!

    • Reply Pam Shell July 22, 2017 at 7:35 pm

      Hi Carla, I made up the lovely dish for tea. I substituted grated sweet potato for pumpkin and kale for spinach, I used Raguletto onion, herbs and spices for the tomato passata. I layered the cooked vegies, then a cup of Quinoa (cooked for 15 minutes), then the vegies again. It was superb. I added some Pine Nuts under the cheese. Thank you. Pam Shell

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