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.
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.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!)
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!
Sugar Free Granola
- 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
- 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.