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High Protein Egg White Granola (Ginger and Cinnamon Spiced)

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?

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?

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)

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.

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)

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.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 500 kcal

Equipment

  • Cookie sheet
  • Hand Mixer

Ingredients
  

  • 2 cup oats large flake
  • 1/2 cup cashews raw and unsalted
  • 1/2 cup crushed pecans raw and unsalted
  • 1/2 cup pumpkin seeds raw and unsalted
  • 1 tbsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground ginger
  • 1/2 cup butter unsalted
  • 1/2 tsp salt
  • 3 egg whites large eggs

Optional

  • 1/3 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.
Keyword Cinnamon, Ginger, Granola, High Protien, Sugar Free

‘Til next time,

Christy

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Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

One Comment

  • Amber Reesor

    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!

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