Egg White Granola

5 from 4 votes

This high protein Egg White 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 Time20

Cook Time1

Total Time1 20

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 493kcal

Author: Christy Faber

Equipment

Cookie sheet
Hand Mixer

Ingredients

2 cup large flake oats
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 teaspoon salt
½ cup butter unsalted
3 egg whites large eggs

Optional

⅓ cup pure maple syrup (optional) (if you prefer lightly sweetened granola)

Instructions

Begin by preheating the oven to 225 degrees F.
Combine all the dry ingredients into a bowl and stir together really well.
2 cup large flake oats, ½ cup cashews, ½ cup crushed pecans, ½ cup pumpkin seeds, 1 tablespoon ground cinnamon, ½ teaspoon pumpkin pie spice, ¼ teaspoon ground ginger, ½ teaspoon salt
Pour melted and cooled butter over the dry mixture and stir well (if choosing to sweeten with maple syrup add this as well).
½ cup butter, ⅓ cup pure maple syrup (optional)
Separate the egg whites from the yolks.
In a medium-sized bowl, beat the egg whites until soft peaks form.
(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.)
3 egg whites
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. (note: if adding maple syrup allow the granola to cook for 15-20 minutes longer.)
Allow to fully cool. Store in an airtight container on the counter for 1-2 weeks.

Notes

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.

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.

Spread the granola mixture evenly on the baking sheet and resist the urge to stir the granola during baking so larger clusters can form.

Let the granola cool completely on the baking sheet before transferring it to a container. This helps the granola firm up and retain its crunch.

Nutrition