Healthy Sugar Free Granola Recipe

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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!

50 low sugar/sugar free snack post

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!

Sugar 0g,

Sugar Free Granola

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.

4.73 from 11 votes
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Course: Snack
Cuisine: American
Keyword: Sugar Free Granola
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 6 1/2 cup

Ingredients

  • 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

Instructions

  • Preheat oven to 225 degrees F.
  • In large bowl, combine oats, nuts, seeds, cinnamon and salt.
  • 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.
  • Turn oat and egg white mixture onto a cookie sheet (lined with parchment paper or a silpat liner).
  • Bake in pre-heated oven for 60 minutes, stirring every twenty minutes.
  • Store in an airtight container for 1-2 weeks.
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Healthy Sugar Free Granola

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72 Comments

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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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?

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.

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.

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.

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.

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.

Thanks.
Penny.

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.

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 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.

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!

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! 🙂


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.

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

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

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.

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]

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!

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.

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!

Thank you, I am allergic to coconuts and trying to find a recipe without wasn’t easy. The other part I love is crunchy. I crave crunchy more than anything. I make today.


Hi!
Thanks for the recipe, my granola turned out great! I’m sure I’ll be making it again, possibly experimenting with different spices!
I am wondering what whipping the egg whites does for the recipe? My guess is maybe it keeps them from being soaked up by the oats or something? I’m curious to hear your reasoning.
Thanks!

Hi Halii, so glad you liked it! Whipping the egg white helps the texture of granola get super crispy in the oven. (Think of crispy meringue.) It also mixes easier with the oats when whipped.


You have had several people ask about adding Stevia to this, and no one has written back about how it worked out. I added Swerve (Erithryol and Stevia) to the mix in the bowl with the oats, walnuts, cinnamon, and salt. I was making some for my sister and my friend, as well as myself, so I doubled the recipe and added one cup of Swerve. It took a little over double the egg whites, and I cooked the large pan for 3 1/2 hours at 250. I also added a little vanilla to the egg whites while beating them. My family can’t tell the difference between the granola I’ve bought at the store and this batch with Swerve. It came out awesome!


I know that others have mentioned using chickpea water to beat and make a sub for egg whites, but I happened to be boiling dried chickpeas and the white, stiff, foam forming at the top is amazingly like the egg whites. Has anyone used that for this recipe? If so, how much do you use? And could you beat the water from boiling dried chickpeas? Any thoughts?

Hi Lynne! We no longer calculate nutrition data recipe on the Super Healthy Kids site. Every recipe on our site also lives in the Prepear app, along with nutrition facts, user reviews, and a layout that’s perfect for cooking. It’s all totally free and you can sign up here: https://www.prepear.com/


This was really good! I didn’t have all the nuts the recipe called for so I used sunflower seeds and almonds. I also added in some craisins to add a little sweetness for when I am just snacking on the plain granola – it is quite bland when eating alone but the added craisins makes it great! The no sweetness is great though when added to yoghurt.


This is the granola recipe I’ve been searching for! I was racking my brain for how to get the crunch without sugar and egg whites never even crossed my mind. I will be making this weekly 🙂


I am so glad I found this recipe! I was thinking it was impossible to have granola without a bunch of sugar and oil. I made it for the first time today and didn’t have nuts. I used only oats and egg whites, adding a little stevia power and pumpkin pie spice to the dry ingredients. I used 2 cups of oats and 2 egg whites with the same amount of spices. It turned out great! I’m sure it will be even better when I try again adding nuts. I might try another egg white next time because my eggs were fairly small. I’m hoping to create more clumps next time. This is really good though, even for my first attempt. Thank you so much for this, you are a genius! 🙂