Low Calorie Granola (Low-Sugar, Low-Fat!)

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This healthy low calorie granola is the perfect breakfast recipe with only 104 calories per serving and way less sugar than store-bought versions. I make big batches because it keeps for two weeks and my whole family loves it. I’ll show you exactly how I make it, plus tips for big clusters, lower sugar swaps, and fun mix-ins!

I started making my own granola after getting tired of reading labels at the grocery store and finding nothing but high sugar, high calorie options that left me feeling guilty about breakfast. Even the “healthy” brands were loaded with sweeteners and oils that made a small serving pack as many calories as a candy bar!

That’s why I decided to create this recipe, a healthier version that tastes just as good as the traditional recipe! I use rolled oats and toasted quinoa as the base, and I add just enough maple syrup and coconut oil to bind everything together without going overboard on sugar and calories. The whole batch takes only 30 minutes and creates perfect crunchy clusters that are so delicious.

I love to sprinkle it over Greek yogurt for breakfast, use it as a topping for my healthy apple nachos, or just eat it by the handful when I need a quick snack. My kids are always excited to help me make it, especially when they get to pick the mix-ins!

🥘 Ingredients

This granola requires simple ingredients that you likely already have in your pantry! Here’s what I used:

Old-Fashioned Rolled Oats: I use old-fashioned rolled oats (not quick oats) and ¼ cup uncooked quinoa. For gluten-free granola, I use certified gluten-free oats. You can substitute the quinoa with an extra ¼ cup rolled oats if preferred.

Nuts & Seeds: I add ¼ cup sliced almonds, ¼ cup chopped pecans, ¼ cup pumpkin seeds, and 2 tablespoons ground flaxseed. Substitutes: I use any nuts or seeds I prefer – cashews, pistachios, walnuts work as 1:1 substitutions for the nuts, sunflower seeds, or sesame seeds work as substituions for the pumpkin seeds, and chia seeds will work as a 1:1 substitution for the flaxseeds.

Maple Syrup: I use ¼ cup maple syrup for just enough sweetness. For a substitute, agave nectar or honey (as a 1:1 replacement) will work but if you use honey this recipe won’t be vegan anymore.

Coconut Oil: I add 2 tablespoons coconut oil to help bind the granola. You can also use extra virgin olive oil as a 1:1 replacement.

Dried Fruit: I love the natural sweetness this adds! Be sure to find dried fruit that has no sugar added – I like using a mix of raisins, figs, apples, and apricots. If you want to make this with freeze-dried fruit, just toss it in at the end, after the granola has baked in the oven.

Seasonings: I used sea salt, vanilla extract, ground cinnamon and nutmeg for added flavor. They all help bring out the sweetness of this recipe without adding sugar or calories.

🔪 How To Make

Making this recipe is simple and takes just 30 minutes from start to finish:

Preheat Oven, Toast Oats: I preheat my oven to 325 degrees Fahrenheit, then spread the oats and quinoa on a parchment-lined baking sheet. I toast them for 10 minutes, stirring once halfway through.

Add Mix-Ins: I pour the toasted oats and quinoa into a large bowl, then add all the remaining ingredients – nuts, seeds, flaxseed, maple syrup, coconut oil, dried fruit, and seasonings. I mix everything until well coated.

Bake The Granola: I spread the mixture back onto the baking sheet, pressing it down firmly with a spatula into an even layer. Then I reduce the oven temperature to 300 degrees Fahrenheit and bake for 15-20 minutes until lightly golden.

Cool And Serve: Finally, I remove the granola from the oven, letting it cool for at least 10-15 minutes before serving. The longer it cools, the crunchier it gets. It is best to serve at room temperature.

📖 Variations 

While I honestly love this recipe as-is, sometimes it’s fun to change things up! Here are some of the ways I typically modify this recipe:

Other Mix-Ins: Some of my favorites include coconut shavings, banana chips, dried apple chips, dates, orange zest, macadamia nuts, and dried pineapple!

Chocolate: I like to stir in 2 tablespoons mini dark chocolate chips after the granola cools completely. Waiting until it’s cool is key, or the chocolate will melt!

Spiced: I like to add ½ teaspoon pumpkin pie spice along with the cinnamon for a warm fall flavor.

🍽 Serving Suggestions

Granola can be a great snack on its own, but my favorite way to enjoy it is as a topping for Greek yogurt with fresh berries. For a complete breakfast, I use ¼ cup granola with 8 ounces plain Greek yogurt and 1 cup fresh fruit.

It also makes an amazing topping for my strawberry smoothie bowl or chocolate banana ice cream when I want something more indulgent. I also love mixing it into homemade trail mix, adding it as a topping for salad, or eating it straight from the container when I need a quick energy boost.

🫙 Storage Directions

Room Temperature: I store this granola in an airtight container for up to 2 weeks. I recommend making sure the granola is completely cool before storing to maintain crunchiness.

Don’t Freeze: Freezing changes the texture, so I stick to room temperature storage only.

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