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Le Chaudron recipe
Granola maison sans sucre
Homemade granola, no refined sugar
⏱ 35 minServes 10Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
300 g (11 oz)rolled oats
100 g (3½ oz)chopped almonds
50 g (2 oz)sunflower seeds
50 g (2 oz)pumpkin seeds
4 tbspmelted coconut oil
4 tbspmaple syrup
1 tspcinnamon
1 tspvanilla
- 300 g (11 oz) rolled oats
- 100 g (3½ oz) chopped almonds
- 50 g (2 oz) sunflower seeds
- 50 g (2 oz) pumpkin seeds
- 4 tbsp melted coconut oil
- 4 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 160°C (325°F) convection, or 170°C (340°F) conventional. Line a baking sheet with parchment paper.
- Gently melt the coconut oil in a small saucepan with the maple syrup, cinnamon, vanilla and salt.
- In a large bowl, mix the oats, almonds, and sunflower and pumpkin seeds.
- Pour the warm mixture over and stir well until everything is coated.
- Spread in a thin, even layer on the sheet and press lightly to form clusters.
- Bake for 25 minutes, gently turning halfway (at 12 minutes) for even browning.
- It's ready when golden; it crisps up as it cools, so don't overbake.
- Let cool completely on the sheet (at least 30 minutes). Keeps 3 weeks in an airtight jar; 1 serving = 35 g (⅓ cup).
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