Description
Try this easy-to-make, no sugar added healthy granola recipe. It’s perfect to sprinkle over yogurt for breakfast or to snack on in the afternoon.
Ingredients
Units Scale
- 2 cups rolled oats
- 1 cup walnuts
- 1 cup almonds, chopped
- 3/4 cup pumpkin seeds
- 1 cup unsweetened coconut chips*
- 1/4 cup ground flaxseed
- 3 egg whites
- 3/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 300 degrees.
- Add the oats, nuts, pumpkin seeds, coconut flakes and ground flaxseed to a large mixing bowl. Stir to combine. In a small bowl, mix together the applesauce, coconut oil, vanilla extract, cinnamon and salt. Pour into the dry ingredients and stir until well combined.
- In the same small bowl, add the egg whites. Whisk until just starting to foam. Fold the egg whites into the granola mixture until well coated and evenly mixed.
- On a parchment-lined baking sheet, spread the granola into a thin layer. Bake in the oven for about 50 minutes (stirring halfway through) until the granola is golden brown.
- Remove the granola from the oven and let cool for about 15 minutes. Break the granola into clusters. Store in an airtight container for up to 1 week.
Notes
- Any of the nuts or seeds can be substituted for a different variety in equal amounts.
- If you can’t find coconut chips, use unsweetened coconut flakes.
- To make this recipe vegan, you can substitute the egg for 1/3 cup pumpkin puree or ¼ cup aquafaba (the brine from a can of garbanzo beans).
Nutrition
- Serving Size: 1/2 cup
- Calories: 252
- Sugar: 3g
- Sodium: 161mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: breakfast, gluten-free, granola, granola clusters, low sugar, snack
