The best choice I’ve made for my health was retraining my sweet tooth.
While I don’t equate white sugar with dates in terms of nutrition, both can have negative effects when consumed in excess.
Before my son was born last summer I was constantly eating so-called “healthy” treats: cookies, energy balls, and sweet smoothies packed with fruit or dates. They seemed wholesome, but I was overdoing the natural sweeteners.
What’s wrong with dates and honey? If I feel tired after an energy ball, it’s not the dates, right?
A common remark I see on recipe sites from readers outside the United States is: “I always halve the sugar when I make an American dessert.” It’s telling, especially when you consider how many countries rank higher than the U.S. on measures of overall health.
Take granola as an example: a snack or breakfast designed to fuel you. Scan the most popular granola recipes and you’ll often find large amounts of added sweetener. A food intended to provide energy can easily become a dessert that leaves you drained.
I wanted to develop a granola recipe with no added sweeteners, bringing it back to its original purpose: a source of sustained energy for between meals or to kick-start the day.
If my six- and four-year-old daughters enjoy this granola and ask for more, adults can too.
My favorite way to serve it is with a generous pour of homemade coconut milk, which adds a subtle, natural sweetness and a creamy texture that feels like a simple, wholesome treat.
Sugar-Free Cinnamon Coconut Granola
Ingredients
- ½ c. oats
- ¼ c. coconut
- ½ c. pumpkin seeds
- ½ t. cinnamon
- ¼ t. allspice or more cinnamon or pie spice
- couple dashes of sea salt
- 2 T. coconut oil melted
Instructions
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Preheat the oven to 300°F (150°C).
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Combine the dry ingredients: oats, shredded coconut, pumpkin seeds, cinnamon, allspice (or additional cinnamon/pie spice), and a couple dashes of sea salt.
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Optional: pulse the mixture in a food processor for a minute or two to break it up slightly for a finer texture.
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Pour the melted coconut oil over the mixture and stir until everything is lightly coated.
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Spread the mixture in an even layer on a parchment-lined baking sheet.
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Bake for 20–25 minutes, stirring once or twice so it browns evenly.
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Allow to cool completely, then break into clusters and enjoy.
Notes
Nutrition
Notes:
If the idea of sugar-free granola feels too abrupt at first, add a small handful of dried fruit—raisins, goji berries, or chopped prunes—to introduce a milder sweetness.
To make a grain-free version, replace the oats with an equal amount of shredded coconut, extra pumpkin seeds, or other nuts and seeds you prefer.
For a sugar-free chocolate twist, stir in some unsweetened chopped dark chocolate once the granola has cooled.
What food would be the hardest for you to give up sugar in?