Cinnamon-Nut Sugar-Free Granola
If you’re watching your blood sugar in the morning, this healthy sugarless granola recipe uses nuts, seeds, vanilla, stevia and cinnamon to pack in tons of flavor and texture, with no added sugar in the form of dried fruit or natural sweeteners. It’s low FODMAP friendly (in ½ cup servings) and a delicious complete breakfast with plain yogurt and berries.
To make this granola vegan, simply swap the egg white for a flax egg. You can omit all together but your granola will not hold together in thicker clumps and instead be more of an oat and nut sprinkle.
Servings 3 cups
Ingredients
- 1 large egg white or 1 tablespoons flaxseed meal + 2 tablespoons water
- 1 tablespoon vanilla extract
- 15 - 20 drops stevia
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup gluten-free whole rolled oats
- 1/2 cup finely chopped walnuts or pecans or a mix
- 1/2 cup slivered or chopped almonds
- 1/2 cup finely chopped brazil nuts
- 1/2 cup unsweetened finely shredded coconut
- 2 tablespoons chia seeds
Instructions
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the egg white (or flaxseed and water) with the vanilla and stevia.
- Add cinnamon and salt and mix until smooth. Fold in the oats, walnuts or pecans, almonds, brazil nuts, coconut and chia seeds.
- Transfer the granola mixture to the prepared pan and spread it in an even layer. Bake in the oven for 30 to 40 minutes, or until the sugarless granola is lightly browned and dried out. Check it once at the 20 minute mark and if you notice any parts turning dark brown, turn your oven temperature down slightly.
- Remove from the oven and let the granola cool completely on the pan. Break it apart into large clumps and store in an airtight container for up to 2 weeks.