A long, long time ago (over 4 years, to be precise), I shared my world-famous granola recipe. And I stand by that recipe. However, when I’m eating something like my Team USA yogurt parfaits for breakfast, I need something a little less sweet to go with the sugary yogurt and fresh fruit. I could, and have, bought some granola-like cereal, but that’s expensive and has an as-of-yet unspecified amount of added sugar (which will change with the new nutrition labels). So, I was on the lookout for a no-sugar-added granola when I came across this genius solution from Super Healthy Kids, which is a fabulous blog regardless of your parental status. The trouble with no-sugar-added granola is that the sugar, usually in the form of honey or maple syrup, is responsible for creating the little clumps of oats. No sugar=dry, flaky oats. Blech.
Fortunately, Super Healthy Kids discovered that whipped egg whites can also form those lovely little oat conglomerates while adding a little protein- and no sugar! I decided to give that technique a try, adding my own twist along the way. The first thing I discovered is that whipping egg whites to stiff peaks by hand is quite a workout!
However, once that step is done, the only remaining step is to mix in the dry ingredients. I used about 3 cups of rolled (not instant) oats, sliced almonds, hemp seeds for omega-3s (though chia seeds or ground flax would have the same effect), a sprinkle of salt, and a few teaspoons of pumpkin spice mix, because I can’t resist making everything taste like fall right now!
Stir until coated, then dump on to a baking sheet lined with parchment. Bake low and slow, stirring every 20 minutes or so, until the granola is dry and golden. I added some dried, low-sugar cranberries for a little tartness. It was the perfect pairing for my yogurt parfaits- cheaper and healthier too!
- 3 egg whites
- 3 cups rolled oats
- 1/2 cup sliced almonds
- 1/4 cup hemp seeds
- 1 Tbsp pumpkin spice mix
- 1/2 tsp salt
- 1/2 cup low-sugar dried fruit
- Preheat oven to 225F.
- In a large mixing bowl, whip egg whites to stiff peaks.
- Gently fold in remaining ingredients except the dried fruit.
- Spread granola mixture on to a large cookie sheet lined with parchment paper.
- Bake for 60 minutes, carefully stirring the mixture every 20 minutes.
- When cooled, add dried fruit and stir to mix evenly.