Sugar Free Granola With Real Crunchy Clusters

Store granola is candy in disguise — most brands run 12 g of sugar per half cup. The trick to a sugar free version that still forms clusters is an egg white: it sets in the oven and glues the oats together, doing the job honey normally does.

If this is your kind of baking, try our gluten free banana pancakes (no sugar, 3 ingredients) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 3 cups (270 g) certified gluten free rolled oats
• 1 cup (120 g) mixed nuts, roughly chopped
• 1/2 cup (70 g) pumpkin or sunflower seeds
• 1/3 cup (65 g) granulated erythritol or allulose
• 1/3 cup (80 ml) melted coconut oil
• 1 egg white, lightly beaten
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt

Instructions

1. 1

   Heat the oven to 300°F (150°C) and line a sheet pan with parchment.

2. 2

   Toss the oats, nuts, seeds, sweetener, cinnamon, and salt in a large bowl.

3. 3

   Add the coconut oil, egg white, and vanilla and mix thoroughly until every oat looks damp.

4. 4

   Press the mixture into a tight, even slab on the pan — pressing is what creates clusters.

5. 5

   Bake 25 to 30 minutes, rotating the pan once, until golden at the edges. Do not stir.

6. 6

   Cool completely on the pan, then break into clusters with your hands.

Frequently asked questions

How do I make it without egg white?

Use 2 tablespoons of ground flaxseed mixed with 3 tablespoons of water. The clusters are a little more fragile but still hold.

How long does sugar free granola keep?

About 3 weeks in an airtight jar at room temperature. Without sugar as a preservative, make sure it is fully cool before sealing or it will soften.