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This low sugar higher protein granola is the perfect way to give you control over how much sugar you eat in the morning.

I enjoy sweet things in the morning from time to time. Not complete junk, mind you, but a little pure maple syrup over a waffle or pancake every now and again is a delicious thing. But in my experience and opinion, most sweet breakfast foods have way too much sugar for me to actually enjoy. Even some of the recipes I’ve posted here over the years, I now find are a bit too sweet for me.

A blue bowl filled with Clean Eating Low Sugar Granola and topped with a few slices of strawberries. A pitcher of milk sits off to the side.

I’ve cut pretty much all the sugar out of my eating plan. So these days, I’m pretty sensitive to it. So I tend to gravitate towards recipes that contain no added sugar so that I can control the amount of sugar I add very easily.

Why Make This Recipe?

It’s easy to make, either a large portion for many or a small portion for one or two people.
There is no added sugar. (Unless you count unsweetened apple sauce as sugar.)
The ingredients are simple and easy to find.

A sheet pan filled with just-baked Clean Eating Low Sugar Granola, fresh out of the oven.

Recipe Notes

Just because it’s a low-sugar recipe doesn’t mean you won’t want sweetener. A little maple syrup or honey over this is delicious! In fact, some sweetener is encouraged for flavor.

More Healthy Granola Recipes

Low Sugar Granola Recipe Card

Low Sugar Granola

A deliciously higher protein granola with less sugar!

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 283kcal

Ingredients

10 cups traditional oats (gluten free oats if needed)
2 cups unsweetened apple sauce
2 tbsp. ground cinnamon
1 cup walnut pieces
1 cup sunflower seeds
½ cup almond butter

US Customary – Metric

Instructions

Pre-heat oven to 350 F.
In a large mixing bowl, combine all the ingredients and stir well to coat the oats thoroughly with the apple sauce, almond butter and cinnamon.
Spread the oats out evenly over an ungreased cookie sheet.
Break apart any clumps you see and try to get it in a single layer as much as possible. Clumps make it harder to bake it evenly.
Bake for about 45 minutes or until the oats have a nice golden color to them and “sound dry” when you stir them on the baking sheet.
Make sure you stir at least twice during the baking process to ensure even baking. Not stirring can leave you with a portion of the granola being burnt. Stirring is important.
Remove from oven and allow to cool completely.
Transfer to an air-tight storage container and keep in the fridge for freezer for up to 2 months.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition