This is an awesome granola recipe, I made it a lot without the chocolate chips. It does have a cup of honey in it but it makes like 14 cups total so it's not that much per serving.

http://annies-eats.com/2012/01/09/cherry-chocolate-coconut-granola/

Try this: http://www.cookincanuck.com/2012/01/low-fat-granola-bars-with-bananas-cranberries-pecans-recipe/

It gets its sweetness from bananas and applesauce, no added sugar. Looks good enough I might just try it myself...

Try Bittman's granola (on NYT website)...1/2 cup of honey to produce about 10 cups of granola. It doesn't clump up a lot, but I personally don't mind that.

I love orangette's daily granola. It uses applesauce for some of the sweetener, so it's not quite as sweet as some other recipes I've tried.

http://orangette.blogspot.com/2008/02/consider-it.html

I'm a big granola fan as well, but like you, think that the stuff they sell in stores is really overpriced!
Ina Garten has a very simple and delicious granola recipe. I will put the link below. You can substitute the honey for agave, or I use maple syrup. I also use unsweetened coconut, then add flax, wheat bran and a few other healthy additions. I also don't use vegetable oil, usually just another kind. I like my granola really crispy, so I let it cook in the oven for quite awhile, it makes the almonds delicious! Then I just add a bunch of dried fruit. It's a big hit, and yields a ton!

Enjoy!

http://www.foodnetwork.com/recipes/ina-garten/homemade-granola-recipe/index.html

There's a great olive oil and maple granola recipe on food 52. You can omit the extra sugar in the recipe (I find it doesn't need it anyway) and just stick to the maple syrup. And if you want it to clump, don't stir it much while cooking, and don't stir it at all while it cools.

http://food52.com/recipes/15831_nekisia_davis_olive_oil_and_maple_granola

I just made a granola over the weekend with banana purée, brown sugar and honey. It's low fat and low in sugar. I'm always amazed at how store bought granolas are high in calories and fat so I decided to make my own. http://fairpinelanefoods.com/2012/05/22/honey-banana-granola/

I make my own, because I find most of the shop bought too sweet and/or containing palm oil. I add some honey/agave sirup but you can swap it for some homemade apple puree. Enjoy. :)

http://sensesinthekitchen-karolina.blogspot.co.uk/2012/05/perfect-granola-smells-like-apple-pie.html

I find that apple juice is also a good sweetener substitute, and find that spicing the granola generously (I use nutmeg, cardamom, cinnamon, & ginger) helps with flavor, using just a little maple syrup for sweetness.

I mix rolled oats, ground flax seed, whole chia seed, sunflower kernels, cocoanut, dried cranberries, and chopped pecans with a bit of cinnamon, and either eat is as muesli, or else add a drizzle of honey and olive oil, mix it up, and bake it on a cookie sheet at 350 til the oats are golden.

usually it's muesli. I will never buy granola again, though! it's addictive to make your own.

Granola--or "no-no"--as my daughter calls it is a staple in our house. Here's my basic recipe, but I generally do different additions in each batch. 2 cups oats and whatever nuts and other yummies that you like (sunflower seeds, flax seeds, almonds, coconut, etc.) Mix 2/3 c. honey with 1/2 cup olive oil and pour over everything else; mix well. Spread on a cookie sheet making sure to press down firmly to the edges. My recipe calls for baking at 325 for 30 minutes stirring every 10. However, watch it and go based off your oven--even slightly burnt granola is horrible. Once it's done, stir in any dried fruit you like.

It is addicting and I have friends/family request batches on a regular basis! I'll occasionally add some vanilla extract to the honey/oil mixture as well.

Keep in mind that high calorie granola has it's benefits. It makes a great traveling companion because it is light weight and has complex and simple carbohydrates to keep backpacker going.

Low sugar is easy enough, just use less of the sugars or a substitute when mixing it up. Sugar is the wonderful part that helps granola "clump." If you want less sugar for dietary reasons like diabetes, or hypo/hyperglycemia, I would just use less and substitute with agave nectar. Agave nectar has a low glycemic index (high fructose to glucose) and it's sweeter than sugar, so you can use less too. (but then again, maybe you shouldn't be eating granola at all if you are diabetic) And maple sugar has a higher glycemic index.

Also watch out for dried fruit. They are usually packed full of sugar!

Either way, with low sugar, prepare for less clumps even after it has dried it will be very crumbly.

My recipe would be this for low sugar, crunchy granola:
3 cups rolled oats (not quick cooking or instant)
1/2-1 cup slivered or sliced almonds
1/2-1 cup cashews
1/4 cup flax seeds
1/8 cup hemp or chia seeds
1/2 cup unsweetened coconut
1/2 cup or less dried fruit (raisins, cranberries, cherries, blueberries, etc.)
1/8 cup agave nectar
1/8 cup vegetable oil (not olive oil this helps it brown nicely)
3/4 teaspoon salt

1. Pre-heat oven to 300F
2. Toss everything except dried fruit together in a large bowl making sure it gets coated well in oil and agave nectar.
3. Transfer to a roasting pan (or other high walled baking dish) and place in oven.
4. Cook 30 mins, and then stir using a spoon
5. Cook another 15 mins and stir.
6. Cook another 15 mins and stir.
7. Keep baking and stirring each additional 15 mins until granola is golden brown.
8. Transfer to cookie sheet or wax paper to allow to cool.
9. When almost completely cool, add dried fruit and mix gently to incorporate.
10. Transfer to air tight storage container.

I hope this helps. It should be lightly sweet, but crunchy and a nice saltiness to it.

Thank you everyone, these are all great options!! I see lots of granola making in my future... =)

I make a pretty mean granola and I limit the sugar:

http://bananasforbourbon.blogspot.com/2012/04/changes-in-my-diet-like-changes-in-my.html

I like to use egg whites to keep it clumpy without needing all the sugar to do so. Good luck!

I make mesquite-polenta granola. It's amazing. Nutty, bite-y, mesquitey. Here's the recipe:

http://www.cauldronsandcrockpots.com/2012/03/like-a-lizard/