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Low Calorie Granola Clusters (Sugar-free and fat-free)


My apologies for the late post this week...its been BUSY. I guess people want to get in some counselling/therapy before the holidays? 😀😀 I'm not complaining though, I love my work. I am never happier than when I am busy with my work...except for maybe when my kids behave and get along (but that rarely happens).

Today I have a healthy recipe for you: GRANOLA!

Who doesn't love granola? Come on, sweet, crunchy, amazing with yogurt and fruit...I bet Donald Trump doesn't eat granola. He must eat lots of Cheetos, because otherwise, how did he get that colour??

Anyways, the problem with granola is it is usually very high in calories, with the calories being from sugar and oil. A 'serving' usually isn't enough for a mouse. The tricky part though, is to get the crispy, crunchiness without the sugar and fat.

Well you are all welcome folks, because I figured out how to do it! Yep, since this granola has no added fat or sugar, it is much lower in calories than typical granolas, but is full of the big, crunchy clusters we all love! It is also gluten-free and vegan for those with restricted diets.

I made this orange ginger flavour, but you can easily swap out the orange and ginger for other fruits and spices. Once it's baked, you can throw in whatever dried fruits, nuts and seeds you want, if desired.

Vitafiber is a healthy, high fiber, lower calorie sweetener, which you can buy online. This is what helps get the granola crunchy, so I wouldn't substitute anything else here.

Low Calorie Granola Clusters (Sugar-free and fat-free)

6 cups oats (gluten-free, if necessary)
2 cups millet seed
1/2 cup Vitafiber syrup
1 seedless navel orange (or 1 cup apple sauce, pear sauce, or other pureed fruit), organic if preferred
1/2 cup water
1 tsp pure stevia powder (or other form of stevia or sweetener, to taste)
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp sea salt

Place Vitafiber syrup in saucepan over medium heat until starts to bubble. Cut the navel orange into quarters (keep skin on) and place in blender with 1/2 cup water. Puree until smooth. Pour into saucepan. Continue to heat for a few minutes over low/medium heat. Remove from heat and stir in spices, stevia and salt. Place grains into large bowl and pour contents of saucepan over top. Stir until grains are completely coated.

Spread mixture evenly onto large parchment lined baking sheet. Bake at 350 for about 30 minutes (check to make sure it isn't burning at the edges). It should be golden and firm (like you've just baked a huge rectangle oatmeal cookie!). Turn off oven and leave inside for 20-30 minutes. Remove from oven and cool completely. Break into clusters and keep stored in airtight container in cool place for up to 3 months.

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