Why make granola grain-free? We all love granola, there is no denying that. But 99.9% of store-bought granola is full of grains and added sugar, which means they cause a huge blood sugar spike that you might not be anticipating from your “healthy” snack. This sugar-free granola is nutrient-dense because it is packed full of nuts and seeds that provide your body with healthy fats, fibre, vitamins and minerals so that you can feel good about eating it any time of day.
At LoLoHealthCo, we always aim to keep our blood sugar stabilized to prevent unwanted dips in energy levels and sugar cravings later in the day. It also stabilizes our mood and hunger, allowing us to make more healthy decisions throughout the day.
Breakfast is especially important to keep blood sugar low, this controls hunger throughout the day and prevents the blood sugar roller coaster trap that most of us get stuck in after eating a breakfast full of fast carbs and sugars. This paleo granola will keep your blood sugar balanced and your mind sharp so that you can tackle your day with tons of clean energy. ?
Dry Ingredients:
1C Flaked or shredded unsweet coconut
1 C Walnuts
1 C Almonds
1 C Cashews
1 C Macadamia
1 C Brazil
1 C Choice’s Raw Energy Mix
(sunflower + pumpkin seeds, raisins)
1/4 C Chia seeds
1/4 C Hemp seeds
1/4 C ground flaxseed
1 Tbsp Cinnamon
1/2 Tbsp Vanilla bean powder (may sub vanilla extract)
3 Tbsp unmodified Potato Starch (for added prebiotic fibre, can omit)
Wet Ingredients:
1/3 C virgin Coconut oil
3 Tbsp Monk Fruit Sweetener
(may sub with equal parts honey or maple if desired)
3 pastured egg whites
1 Tsp Pink salt
Optional additions:
3 Tbsp Nut butter
3 Tbsp raw Cacao power
Servings: 2 large jar full | Time: 30 mins | Equipment: oven + baking sheets
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Directions:
- Chop nuts by hand or use a food processor and pulse to make small chunks. Add all dry ingredients to a large bowl. Mix together thoroughly.
- Warm coconut oil over low heat in a saucepan, and dissolve monk fruit or alternative sweetener into the oil. Add 2 Tbsp of water to help dissolve. Add pink salt and any other optional additions.
- Beat egg whites with electric beaters for 30secs until stiff peaks form.
- Add coconut oil to dry ingredients and mix well.
- Slowly add egg whites to dry ingredients and mix well.
- Add to a baking sheet with a silicone baking mat and press down evenly with a spatula.
- Bake in the oven for 20-25mins at 325. Allow cooling then place in the fridge for 15 mins to allow the coconut oil to set
- Break the granola into chunks and store in an airtight jar in the pantry or fridge. Enjoy on top of smoothies, coconut yogurt, chia pudding or alone.
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