This High Protein Granola recipe is completely sugar-free, held together with whipped egg whites and deliciously spiced with ginger and cinnamon. It is so easy to make with only 20 minutes of active prep time. After 60 minutes in the oven on low heat, you’ll have delicious granola to enjoy all week. Enjoy sugar-free granola on pureed soup like my Apple Cider Butternut Squash soup or enjoy on yogurt or to top a smoothie bowl.
I first looked up a sugar-free granola recipe many years ago and I was so excited when, after quite a bit of searching, I found one that was held together by whipped egg whites. I thought that was a brilliant idea! I wanted a sugar-free granola recipe because I enjoy granola on top of plain yogurt that I sweeten with maple syrup. I wanted to be able to control the amount of sweetness I added to my yogurt but also enjoy the satisfying crunch of granola.
Egg white granola was the perfect solution. The added benefit is that by adding the egg whites from three large eggs you’re adding a lot of protein to your granola. Three egg whites from large eggs contain approximately 11 grams of protein. Store-bought granola can be expensive but it’s so much more affordable to make yourself. Don’t worry! It's really easy to make in your own kitchen!
Why Sugar-free Granola?
- Granola without sugar on it goes well on already sweetened yogurt.
- This recipe allows you to make a totally sugar free granola that will still hold together. You can choose to add ⅓ cup or less of maple syrup if you’d prefer your granola to be sweet.
- Sugar free granola is delicious as a topping on pureed soup like my Apple Cider Butternut Squash soup.
- The egg whites used to hold this granola in clusters also adds significant protein to this healthy snack.
- This recipe has the versatility to allow you to add other sweeteners of your choice as well. If you prefer stevia, you can add a few drops to the butter before pouring it on the dry ingredients.
Frequently Asked Questions About High Protein Egg White Granola
How do I store granola?
Store granola on the counter in a sealed container and enjoy it within a week. I choose to store mine in a large mason jar.
What can you eat with high protein granola?
I use this granola recipe as a soup topper for pureed soups like my Apple Cider Spiced Butternut Squash.
Enjoy this granola on either sweetened or unsweetened yogurt. My favourite brand of yogurt is Liberte.
How to Make High Protein Egg White Granola (Ginger and Cinnamon Spiced)
Begin by preheating the oven to 225 degrees F. Melt the butter in a small saucepan on the stove on a gentle heat. Set aside to cool slightly. Combine all the dry ingredients into a bowl and stir together really well. If the pecans are whole then chop them coarsely.
Pour the melted and cooled butter over the dry mixture and stir well (if choosing to sweeten with maple syrup add this as well).
In a medium-sized bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the dry ingredients.
Spread the granola mixture out evenly on a cookie sheet prepared with parchment paper and bake for 60 minutes. (I choose not to stir the granola at all so that big clusters will form) Allow to fully cool. Store in an airtight container on the counter for 1-2 weeks.
Tips for Making High Protein Egg White Granola Recipe (Ginger and Cinnamon Spiced)
- You can save the egg yolks that you don’t use in this recipe and use them to make cookies or ice cream or many other recipes that call for only egg yolks. For example, my spelt chocolate chunk cookie recipe calls for 2 egg yolks.
- If you can purchase your granola ingredients from a bulk section, you can choose exactly the amount you need for your recipe. This can make it a more affordable snack to make because you don’t have to purchase large amounts of expensive ingredients, just the amount you need.
- How to beat egg whites to soft peaks: beat the egg whites with a hand mixer until they start to foam and turn white. The easiest way to know you’ve reached soft peak stage is if you take the beaters out of the egg white and turn them upside down you’ll see the egg whites hold a peak shape. This takes just a few minutes of beating.
More Recipes to Enjoy Around the Table
No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots apart from eating a salad. This recipe includes warming spices like cinnamon, nutmeg and ginger with a hint of lemon and it will definitely remind you of carrot cake. Carrot Cake Energy Balls are perfect for an Easter time treat just when you’re in the mood for carrot cake. Or enjoy them as a snack in the fall with a spiced latte in hand for those cozy fall days.
Soft and chewy Coconut Flour Oatmeal Cookies with a great melt-in-your-mouth texture from the coconut flour. They are gluten-free and naturally sweetened with only maple syrup and chocolate chips! These cookies are also dairy-free because they call for coconut oil rather than butter.
Gluten-Free Buckwheat Flour Brownies
These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice-cold milk. In the big wide world of brownie recipes, you have three texture options: chewy, cakey or fudgy. These brownies are fudgy! And sweetened with only coconut sugar and semi-sweet chocolate chips. In my opinion, fudgy really is the best brownie texture.
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High Protein Egg White Granola Recipe
GINGER AND CINNAMON SPICED
High Protein Egg White Granola Recipe (Ginger and Cinnamon Spiced)
Equipment
- Cookie sheet
- Hand Mixer
Ingredients
- 2 cup oats large flake
- ½ cup cashews raw and unsalted
- ½ cup crushed pecans raw and unsalted
- ½ cup pumpkin seeds raw and unsalted
- 1 tablespoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground ginger
- ½ cup butter unsalted
- ½ teaspoon salt
- 3 egg whites large eggs
Optional
- ⅓ cup pure maple syrup (if you prefer lightly sweetened granola)
Instructions
- Begin by preheating the oven to 225 degrees F.
- Melt the butter in a small saucepan on the stove on gentle heat. Set aside to cool slightly.
- Combine all the dry ingredients into a bowl and stir together really well. If the pecans are whole then chop them coarsely. Pour the melted and cooled butter over the dry mixture and stir well (if choosing to sweeten with maple syrup add this as well).
- In a medium-sized bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the dry ingredients.
- Spread the granola mixture out evenly on a cookie sheet prepared with parchment paper and bake for 60 minutes. I choose not to stir the granola at all so that big clusters will form.
- Allow to fully cool. Store in an airtight container on the counter for 1-2 weeks.
Nutrition
If you make this High Protein Egg White Granola Recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Amber Reesor says
This sounds so good! Nothing beats homemade, fresh granola - it's always a snack I prioritize making at home. I love the idea of ginger with cinnamon and can't wait to try this egg white version!
Christy Faber says
I know! When there's homemade granola in the cupboard it's a good day!