Happy Foodie Friday everyone! Granola is the perfect topping to a classic Greek yogurt, a warm bowl of oatmeal, or even a snack all on its own! It adds the perfect crunch and just enough sweet without being too much.
Granola is known for being loaded with sugar and additives that for the most part keep people from even bothering with it. This recipe gives you all the goodness of granola without all the junk. It is a low-carb recipe making a perfect thing to pair with a protein yogurt to keep you super satisfied for the day!
Ingredients: 22 servings – Serving size: ~1/4 cup
• 1 egg white, whipped until peaks form
• 1 cup (~120g) chopped pecan, pieces
• 1 cup chopped cashew, pieces
• 1/3 cup milled flaxseed
• 1/2 cup (20g) unsweetened coconut flakes
• 1/2 cup almond slices
• 3 tablespoons agave (you can use less but you’ll need at least 1.5 tablespoons)
Spice
o 1/2 teaspoon turmeric
o 1/2 teaspoon smoked paprika
o 1/2 teaspoon cinnamon
o 1/2 teaspoon curry powder
Instructions:
1. Set oven to 350F.
2. Whisk eggs in a large bowl until peaks form – should look like white foam – for about 3 to 5 minutes.
3. Add in the remaining ingredients and mix everything together using a spatula.
4. Line a baking tray with parchment paper or nonstick foil, then spread out the granola on the tray. I like to pack my granola in because I like the pieces to bake together to create larger chunks.
5. Bake for 15 to 20 minutes or until golden brown. Allow the granola to completely cool to room temperature and harden. For best results, remove the granola (with the parchment paper underneath), and rest it on a cooling rack.
6. Break it apart using your fingers and store in an airtight container for up to 1 month.
Nutrition:
Calories: 104
Carbohydrates: 6g
Protein: 3g
Fat: 9g
