A crunchy, cluster-filled granola made with rolled oats, almonds, pumpkin seeds, and coconut — lightly sweetened with honey. Lower in sugar and higher in fiber than commercial granola, with carbs mainly from oats and honey for reliable bolus planning.
Values for 1 portions
Preheat oven to 160°C (325°F). Line a large baking sheet with parchment paper.
In a large bowl, combine rolled oats, almonds, seeds, and coconut.
In a small saucepan, gently warm coconut oil and honey together until fluid. Pour over the oat mixture, add cinnamon and salt. Stir until everything is evenly coated.
Spread in a thin, even layer on the prepared baking sheet.
Bake 25–28 minutes, stirring once halfway through, until golden brown. Watch closely in the last 5 minutes — it can burn quickly.
Remove from oven. Leave completely undisturbed as it cools — do NOT stir. This is how clusters form.
Once fully cooled (20 min), break into pieces and transfer to an airtight jar. Keeps up to 2 weeks at room temperature.
Carbs come mainly from oats and honey (moderate GI — almonds + seeds slow absorption significantly). Use your usual dosing method agreed with your care team. Pair with Greek yogurt or milk to add protein, which further flattens the glucose curve. Log the portion weight: it's easy to eat twice the intended amount with granola.
