I do not eat granola from the store since they often contain ingredients I have problems with, such as lactose, oligofructose, dried fruit. Instead I make my granola myself. That way I can put in ingredients I tolerate well.
This granola recipe is originally not made with rice syrup, but with honey and maple syrup. Both are are difficult with fructose intolerance. I therefore usually substitute the honey and the maple syrup with rice syrup.
The last time I made this granola was for a brunch with friends. As I wanted to make sure they would enjoy the granola, I prepared the honey-maple syrup version. To my surprise I found out that I am okay with this recipe and can eat it without any problems. I suppose that is because I do not eat huge amounts of it in one setting, but just a couple of tablespoons.
So for those of you who are not that sensitive to fructose, I will also explain how to prepare the honey – maple syrup version.
In my opinion, this granola tastes much better than granola from the store. It´s crunchy and nutty and goes well with plain yoghurt. It also fills you up nicely.
The picture shows the honey – maple syrup version I made for the brunch.
6 ½ cups (~500 g) rolled oats
⅔ cup (50 g) shredded coconut
⅔ cup (100 g) sunflower seeds
⅔ cup (110 g) pumpkin seeds
1 cup (120 g) almond kernels
1 cup (110 g) pecans or walnuts
¼ cup oil (60 g), e.g. sunflower oil
For a fructose-free version:
½ cup rice syrup
For a version containing fructose:
¼ cup (75 g) honey
¼ cup (75 g) maple syrup
Coarsely chop the pumpkin seeds, almond kernels and pecans or walnuts.
Mix oats, coconut, sunflower seeds and chopped nuts in a big bowl. I really mean a big bowl! I always use my kitchen machine bowl. My other bowls are simply too small for this amount of ingredients.
Put half of the mixture into another bowl.
In a small pot, heat the oil and the rice syrup (or the oil, the honey and the maple syrup) until thin and runny. Pour over one half of the oat mixture. Use a spoon to stir it in really well. If the mixture is too wet and clumps together, add more dry oats. This has actually never happened when I made this granola. The amounts given in the list of ingredients above work just fine.
Cover a baking tray with baking paper. Spread the oil-syrup-oats combination onto the paper and bake at 170° F (~130° C, convection oven) for about 60 minutes. Stir occasionally. The mixture should be light brown.
Let the baked combination cool, then pour it into the dry ingredients and mix well.
Store the granola in an airtight container.
Variation 1, Chocolate Granola:
Add 2 tablespoons cocoa powder to the dry ingredients while the syrup-oats combination is in the oven. Mix well. Let the baked combination cool, then pour it into the dry ingredients and mix well.
Variation 2, Granola with dried fruit:
The original recipe contains ⅔ cup (230 g) raisins, currants or sultanas and 110 g dried dates or figs. If you have no problems with fructose, you can add the dried fruit to the dry ingredients together with the syrup-oats combination.
Recipe adapted from: whatkatieate.blogspot.com