Granola seems harmless, but let me tell you it’s not breakfast of champions.  Think granola with milk is part of a nutritious breakfast?  Think again!  One cup of store-bought granola contains up to 560 calories, 28 grams of fat, and a little more than 8 teaspoons of sugar!

I recently had a reader request (thanks Aunt Elisa) for a low-sugar granola recipe that still manages to have the sweet and crunchy qualities we seek out in granola.   I love to experiment with Paleo recipes for a couple of reasons.  One- my body responds well to Paleo.  After years of experimentation, I find that I can easily digest the Paleo diet.  Two- its good clean eats!  Paleo is dairy, grain, and refined sugar free. 

This granola is made entirely from nuts and seeds.  While nuts are higher in fat, don’t be afraid!  They are high in healthy fats that are packed with protein and keep us fuller longer!  This is a breakfast success. 

 

Paleo Granola

2 Cups Cashews

2 Cups Walnuts

1 Cup Pumpkin/Pepita Seeds

1 Cup Unsweetened Shredded Coconut

! Cup Dried Cherries (or fruit of choice)

½ Cup Goji Berries

1 egg white, lightly beaten

2 tbsn water

3 tbsp Coconut Oil

1/3 Cup Honey (Can be omitted if you want to avoid sugar/natural sweetener altogether)

Pinch of Salt

 

  1. Preheat the oven to 300 degrees
  2. Place nuts and pumpkin seeds in a food processor.  Pulse a few times to chop the nuts, but do not grind too much or it will become a fine meal (bye bye delicious crunchy clusters)
  3. In a large mixing bowl, whisk together the egg white and water until foamy
  4. Add the coconut oil, honey and salt to the egg white/water mixture and whisk together
  5. Pour the chopped nut/seed mixture into the mixing bowl.  Stir everything together well to make sure it is all coated
  6. Add the dried cherries and goji berries.  Stir
  7. Spread the granola mixture evenly on parchment-lined baking sheet and baking for 30 minutes (or until golden-brown).  Every 10 minutes, stir the granola mixture on the baking sheet and return to the oven
  8. Remove the granola from the oven and let sit for 10 minutes without stirring- this is how the clustering happens
  9. Once cool, store granola in a sealed container or glass jar.

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