Healthy Sugar Free Granola Recipe

If you’ve been looking for a healthy granola recipe with ZERO grams of sugar, this is the one!  Instead of sugar, it only has healthy fats, protein, and energy boosting, complex carbs.

Healthy Sugar Free Granola Recipe. We were able to get this granola crunchy, even without adding any sugar at all! If you follow our blog, or social media, you’ll know we aren’t Anti-Sugar!  In fact, we aren’t anti-anything!  However, so many good, healthy, and delicious foods, can be made just as good without any sugar at all.   This is the case with this granola. Truth is, I personally have been cutting back on sugar- which prompted my 50 low sugar/sugar free snack post!   The reason for me is because when I let the sugar creep up, it displaces healthy food. So, I’m always trying to keep our family in check.  If something doesn’t need sugar, then we go for it.

Healthy Sugar Free Granola Recipe. We were able to get this granola crunchy, even without adding any sugar at all!

The best part about making granola sugar free is that you can add so many delicious fruits for natural sweetness! Whether you add dried fruit to take the granola on the go, or fresh fruit like blueberries to mix into your breakfast, that is 100% where we want to get the sugar we eat- fruit sugar is ALWAYS good for kids!  For that, we’ll never back down.

So, the problem with sugar free granola, is the end goal is a crispy, crunchy texture.  The crunch usually comes from heating sugar. The longer sugar is heated, the crunchier your food gets (think hard candy, brittle stage).  The lower the heat of your sugar, the chewier something is (thing granola bars, vs. granola).  So, the question on my mind was, how do we get crunchy granola with NO SUGAR at all!   Then, It occurred to me that we could do it just like we make our world famous, best tasting, cinnamon almonds– with egg whites!


So, all we did, we mixed all the dry ingredients, 3 cups in all.   Experiment with a variety of nuts and seeds.  We used 2 cups rolled oats, and then 3/4 cup of nuts and seeds (almonds, pecans, sunflower seeds, and cashews) but ANY variety will do.  Just so you end up with three cups.Healthy Sugar Free Granola Recipe. We were able to get this granola crunchy, even without adding any sugar at all! Then, in a separate mixing bowl, we whipped our egg whites until soft peaks formed.  This took about 5 minutes!  Once finished, we folded the egg whites into the dry mixture, and then placed them on a non-stick baking mat and slowly baked at a low temperature for 1 hour (full recipe below!)
Healthy Sugar Free Granola Recipe. We were able to get this granola crunchy, even without adding any sugar at all!

For those allergic to eggs, I DID try to repeat this entire recipe using coconut oil and other oils, but the granola NEVER got crunchy. In fact, it was only soggy.  If you can’t have eggs, you may just need to follow a regular granola recipe, like our 5 ingredient granola, or 5 minute granola!
Healthy Sugar Free Granola Recipe. We were able to get this granola crunchy, even without adding any sugar at all! Makes 3 cups.  1/2 cup = Sugar 0g,  Calories 315, Protein 14g, Fat 12g,  Carb 40g, Fiber 7g

Healthy Sugar Free Granola

Sugar Free Granola

Healthy Sugar Free Granola Recipe
Serves: 6
Serving Size = 1/2 cup
Prep Time: 10 m
Cook Time: 1 h


  • 2 cup – oats, dry
  • 1/2 cup – cashews
  • 1/4 cup – almonds, sliced
  • 1/4 cup – sesame seeds
  • 1 tablespoon – cinnamon
  • 1/2 teaspoon – salt
  • 3 large – egg white


  1. Preheat oven to 225 degrees F.
  2. In large bowl, combine oats, nuts, seeds, cinnamon and salt.
  3. In a mixing bowl, beat egg whites until soft peaks form.  Fold egg whites into dry oat mixture.  Stir gently until dry mixture is coated.
  4. Turn oat and egg white mixture onto a cookie sheet (lined with parchment paper or a silpat liner).
  5. Bake in pre-heated oven for 60 minutes, stirring every twenty minutes.
  6. Store in an airtight container for 1-2 weeks.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 246 12%
  • Fat: 12 g 18%
  • Carb: 26 g 9%
  • Fiber: 5 g 20%
  • Protein: 9 g 18%
  • Sugar: 1 g
written by
Amy Roskelley

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Katy says:

Excited to try this as keen for no sugar granola option. Great British bake off this year had vegan week, they used chick pea water (aquafaba) to make meringue…. just wondered if this would work for those that are egg allergic?? Or whether it wouldn’t crisp up.

Natalie Monson says:

We haven’t ever tried it, so honestly it is hard for us to say how it would turn out. But if you try it, we would love to know the results!

Erandi W says:

Does it make clusters?

Kathleen Drzycimski g says:

Thank you so much for posting this! I had been jumping through some odd hoops to get my morning oatmeal “crunchy,” and this has been an excellent solution. I like to keep mine just straight oats/egg whites, preferring to add the nuts when I prepare my serving each day. My ratio is one cup of oats for each egg white, 1 tsp salt for every 6 egg whites. I use a 18×24 pan for a batch of 6cups oats/6 egg whites. It typically needs 2 hours at 225 to get as done/crunchy as I like it. Each morning, I warm it up a bit in the microwave, add some coconut oil, lots of nuts, and savor every bite! Thanks again!

Mariaroza Opperman says:

Hi Amy I have been shocked by the amount of sugar in most granolas so I am looking forward to making a batch of your granola. Do you perhaps a recipe for a low sugar granola bar that I can have as a snack on
the go.

Thank you
Mariaroza Opperman
[email protected]

Not yet, but I’m working on one!!



I’ve never tried it Lonalee! Let us know how it goes if you do.

Mary says:

What is considered a serving size

Burcu says:

Hi Amy,
This recipe is awesome! Thank you so much. I tried it yesterday and the result was so good although i am not a good cooker. I used some quinoa together with nuts and I liked the crispy flavor this made.
I’m thinking to add some honey I r cranberries as I am eating the granola. This may be tasty.
Thanks again. I will try your other recipes as well.

Tresa says:

Did you pre-cook the quinoa in water? I’m interested in trying that version.

Sam says:

Love it … do you ever add honey?

Kristen says:

Do you think this recipe will make good granola bars if you don’t stir it during baking?

Robin G says:

I have candida and was looking for a sugar free granola when I cam across your recipe. This looks great, thanks!

Katharine says:

The Nutrition information is listed differently in two places in this article ( body of the article and green nutrition information box) . Which is correct?

Roelien Gorter says:

Our daily granola since we found out my husbans was pre-diabetic. He’s always taking some on his business trips and we’ve been passing on the recipe to many people! Making a weekly batch by doubling the ingredients.

New cook says:

How many grams per serving?

Ann says:

Shredded coconut flakes add a little sweetness as well. Just add halfway through the baking. Delicious.

Ellen McKinney says:

Amazing how it comes together. Kind of bland

Hi Amy, I’m a writer with and I’d love to include a link to this recipe in one of my articles. Is it alright if I also use a photo? Thanks!

Sure zoe! We’d love for you to share!

Zoe Blarowski says:

Great, thanks Amy!

Hello! My little sister and I love this recipe, we gave it a go this morning. She managed to keep it sugar free but I needed a little chocolate kick today (oops!).
Loved it that much, I had to mention it on my blog as I’m doing a sugar-free series currently.
I look forward to more of your recipes! 🙂

Ying says:

This is amazing!Absolutely love it! Came out perfect!Finally have a sugar free crunchy granola recipe. Definitely won’t last for more than a week.Thank you so much!

Elisa says:

I found your blog as a result of this recipe. It is great and I can feel less guilty about adding chocolate chips for my chocolate fix. I do stir less to get bigger clumps in the finished granola. I also add 4 egg whites instead of 3 sometimes depending on eggs. Thanks so much.

Thanks for the feedback Elisa and welcome!

Yasmeen says:

Looks delicious! Would it be possible to add cocoa powder (and at which stage) to make a chocolaty version of this? Also could I add a bit of honey or will it mess the consistency?

I haven’t tried those Yasmeen! Let us know if you do.

Lisa says:

Are you using quick oats or regular oats?

I’ve used both Lisa, and they both turn out great!

Adrian says:

Have you tried using applesauce or concentrated fruit juice to get a little bit of sweet? Do you think it would still crisp as nicely? I made your original recipe today so I’ll have something to compare and want to play with it a bit next time.

I haven’t tried it, but I’d love to know how it turns out Adrian!

Jenna says:

This looks like a great alternative to sweet granola. I’d probably try flavouring it with pumpkin pie spice or gingerbread spices for the fall and winter.

Wouldn’t there be some natural sugars from the nuts? I know cashews, for example, are quite high in sugar.

Penny says:

In the commentary you state beat the eggs until soft peaks, but in the receipt you state hard peaks. Please let me know which is correct.


Soft peaks are sufficient, hard peaks may be easier to work with. They both would work. But I”ll change it to soft to be consistent. Thanks!

Kathleeen says:

Perhaps there is an omission in the recipe? The text calls for 1 cup of seeds/nuts, but the recipe calls for 3/4 cup.

Thank you! I’ll fix it.

Jane says:

I also have the question whether to use 1 c. or 3/4 c. dry ingredients. Directions list three 1/2 cup ingredients, but specific it must equal 2 cups. Is there another dry ingredient missing, or are the portions wrong? Thank you for clarifying.

Sorry Jane= NOW it’s fixed!

Helen says:

Is there any way this could be made into bars or cookies please? Perhaps packing it in to a baking tray rather than stirring? I have an oats based cereal that I really like and I want to turn it into a crunchy bar without adding any more sugar, but I can’t work out how to stick it together. Thanks.

That might work, but I haven’t tried it Helen!

Mona Nino says:

Your recipe indicates that the granola would last 1 to 2 weeks. Can it last longer in the refrigerator?

I’ve never stored it in the fridge, but I imagine it could!

Roimata says:

I wonder if aquafava would work instead of egg whites?

I’ve never tried that product Roimata!

Roimata says:

It’s amazing! It’s just the left over liquid from a tin of chickpeas and you can whip it up exactly like egg whites. You can make meringues and all sorts of things using it instead of beaten egg whites.

vanessa says:

Your comment is awaiting moderation.
Hello, I’ve made different granola recipes but always end up with a bitter after taste.
I find the oats have this taste after I bake them in the oven.
Any idea why I even bake them for less time but they still get these after taste.
I would really like to make this recipe but I don’t want to throw it away.
This ever happens to you?

THK says:

Is there any way to make a nut free, sugar free granola?

THK – I’m afraid there would be nothing left but oats!

Lindsey says:

I made this without nuts or fruits. I used your recipe (LOVE IT!!) but only included oats, egg whites, no sugar/low fat coconut, cinnamon, and a little pumpkin pie spice. It is not sweet at all, but it is exactly what I wanted. It perfectly compliments my cottage cheese & fruit parfaits. The texture is exactly what I was looking for — thank you so much for sharing your recipe!!!

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