Saturday, February 19, 2011

Our Favorite Granola

The kids eat oatmeal or granola for breakfast almost every day. Type 1 diabetics tend to have a horrible blood sugar spike in the morning, and we've had to adjust our breakfast routine accordingly. We almost never buy cereal anymore, as the simple carbs and sugar send Leah's blood sugar soaring to the 300s in moments.

So I make this granola when they want a break from oatmeal, and it's sweetened with agave nectar which has very little impact on blood sugar, as it is fructose (same as an apple).

There's a lot of conflicting information about agave on the internet, but I think it's important to remember it's a sweetener and should be used in moderation just like sugar. It's not a health food, but it has a very low glycemic index, has a nice flavor, and bakes well when substituted in recipes for honey or maple syrup.

3 cups oatmeal (162 carbs)
1/2 cup chopped walnuts (8 carbs)
1/2 cup sliced almonds (9 carbs)
1/2 cup unsweetened shredded coconut (28 carbs)
1/2 teaspoon cinnamon
pinch of salt
3 tablespoons agave nectar (or honey) (48 carbs)
3 tablespoons canola oil

Mix all ingredients and spread on a baking sheet. Bake at 325 for 20-30 minutes, stirring every 10 minutes until slightly browned.

**just add more agave/honey if you like it sweeter.


  1. You can also add cinnamon - about 1/2 t. I love, love, love this recipe.

  2. Thank you, I forgot cinnamon! That's a must!