How to Make Healthy Granola Without Sugar or Added Fat

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If you’re into backpacking or living the van life dream, you know that food storage is everything. You need snacks and breakfasts that are nutritious, long-lasting, and don’t require refrigeration — and a good homemade granola recipe ticks every single box. This granola recipe has no refined sugar, no added fat, and no fuss (only one pan required!), just whole ingredients that keep well on the road or on the trail and taste incredible.

Something that always put me off store-bought granola was all the sugar and added fat — I mean, why do you need oil when it’s already got nuts and seeds? And why added sugar when it’s full of delicious dried fruit? Turns out you don’t need oil to make granola crispy — it toasts naturally in the oven. And for this granola recipe with no sugar, natural sweeteners like honey, maple syrup, or agave do a way better job than refined sugar, adding real depth of flavour too.

So here’s my staple granola recipe. It keeps for weeks in a jar or airtight bag, which makes it ideal for wild camping, van life, long trips, or everyday convenience at home. (You’ll also find it in our honesty box here in Scotland.) 

Psst: For more no-sugar oaty goodness, check out these no sugar homemade energy bars – they’re delicious!

What makes granola “healthy”, anyway?

It’s not just about what you leave out (sugar, refined oils) — it’s about what you put in. These ingredients are all doing serious nutritional work:

• Rolled oats — The backbone of any granola and genuinely one of the most nutritious things you can eat. Oats are high in beta-glucan, a soluble fibre that helps lower cholesterol and keeps you feeling full for hours. They also provide slow-release carbohydrates, meaning no blood sugar spike and crash mid-morning.
• Nuts and seeds — Packed with healthy unsaturated fats, plant-based protein, and micronutrients. Almonds bring vitamin E and magnesium; walnuts are rich in omega-3s; pumpkin seeds are one of the best plant sources of zinc. A handful goes a long way.
• Dried fruit — Natural sweetness alongside real nutritional benefits: iron and potassium from apricots, antioxidants from cranberries or raisins, and fibre across the board. Because the water is removed, the sugars are more concentrated — so a little goes a long way, which is another reason you don’t need to add any extra sugar.
• Honey — Unlike refined sugar, raw honey contains trace enzymes, antioxidants, and antimicrobial compounds. It’s still a sugar, so moderation is key, but it earns its place here both nutritionally and flavour-wise — adding warmth and depth that boring white sugar simply can’t match.

Healthy granola add-ins

A great granola recipe is adaptable. Swap in your favourite nuts, seeds, or dried fruit, or try this delicious add-ins:

• Spices — Cinnamon, nutmeg, cloves, or ground ginger add flavour for zero calories and real health benefits (cinnamon in particular is well studied for helping regulate blood sugar). Great for an autumnal or festive vibe.
• Coconut flakes — Adds texture and a subtle tropical sweetness. Use unsweetened flakes to keep this a granola recipe with no added sugar.
• Coconut oil — Ok, I know I said no added fats — but if you need more calories on an active trip, coconut oil adds a tasty richness and aroma. Add about 40g of melted coconut oil in step two.
• Cacao nibs — A little unexpected, but brilliant with orange and apricots — slightly bitter, crunchy, and rich in antioxidants.
• Alternative natural sweeteners – Maple syrup or agave work great here; ideal if you’re vegan or just trying to use what you already have to hand!
• More honey or sweetener — I keep mine lightly sweetened since I like to add fresh fruit when serving, but adjust to your taste.
• An egg white — Sounds strange but a lightly whisked egg white mixed in at step two makes for ultra-crispy, clumpy granola. Worth trying!

The key to great granola is to bake it on a low heat and stir regularly while cooking. This ensures even toasting of all the ingredients. Add the fruit after it’s come out of the oven.
Use gluten-free oats for a gluten-free granola (easy!).

Healthy granola serving tips

It is the availability of good quality powdered dairy and non-dairy milks that make granola such a superb portable meal. I like to go for a good quality organic / non-GMO whole milk powder. For my vegan friends, you can try almond milk powder or oat milk powder. (I haven’t had much luck with coconut milk powder, which tends to clump up in cold water.)

Of course, at home you can enjoy this with normal milk or yoghurt.

I like to add banana and blueberries to this – fresh fruit just makes the whole granola experience a bit, well, fresher.

Inspired by The Camper Van Cookbook by Martin Dorey.

Healthy High-Energy Granola

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Ingredients Method

Ingredients

  

• 500 g jumbo rolled oats
• 6 tbsp pumpkin seeds
• 4 tbsp sunflower seeds
• 3 tbsp sesame seeds
• 2 tbsp linseeds aka flaxseeds
• 75 g almonds
• 75 g brazil nuts
• zest of 2 oranges
• pinch of salt
• 2 tsp cinnamon and/or ginger optional
• 8 tbsp runny honey or maple syrup
• a couple handfuls of coconut flakes
• 100 g dried figs chopped
• 100 g dried apricots chopped
• 100 g pitted dates chopped

Method

 

1. Preheat oven to 300F / 150C (130C fan). Line a large roasting tin with parchment paper.
2. Tip everything apart from the coconut, honey and fruit into the roasting tin. Drizzle over the honey and mix together with a spoon.
3. Bake for 1 hour until golden, stirring after 30 minutes and again after 45 minutes. On the last stir, add in the coconut flakes.
4. Take the granola out of the oven, mix in the dried fruit, then leave to cool completely. (The granola will become crunchy as it cools.)
5. Store in an airtight container. Enjoy with milk or yoghurt and extra fresh fruit if you’d like.

You might also like:

• Sprouted buckwheat dehydrated granola
• Supercharged granola – high protein, low sugar
• What to eat on a wild camping trip