🥥 No Spike Clumpy Granola with Egg Whites
Servings: ~8 portions (double batch)
Texture: Big, crunchy clusters
Tags: Gluten-free, grain-free, refined sugar–free, high protein, Weston A. Price–friendly
Ingredients
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2 tsp coconut oil (10 g)
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3 tsp ground cinnamon (7–8 g)
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150 g pumpkin seeds (~1¼ cups)
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100 g pecan pieces (~1 cup)
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100 g almonds or hazelnuts (~⅔ cup), unblanched or blanched as preferred
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2 egg whites (about 60 g), whisked until foamy
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Pinch unrefined sea salt
Method
Prep the oven & tray
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Preheat oven to 140°C (280°F).
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Line a large baking tray with parchment paper.
Mix the flavour base
3. Melt coconut oil in a small pan or microwave-safe bowl.
4. Stir in cinnamon and sea salt.
Coat the nuts & seeds
5. Place pumpkin seeds, pecans, and almonds/hazelnuts in a large bowl.
6. Pour over the cinnamon–coconut oil mix and toss to coat evenly.
Add the egg whites for clumps
7. In a separate bowl, whisk egg whites with a fork until foamy (not stiff).
8. Pour over the nut/seed mix and stir gently until everything is well coated.
Bake low and slow
9. Spread mixture on the lined tray in a thick, even layer (don’t spread too thin — clumps form better when it’s closer together).
10. Bake for 35–45 minutes without stirring, until golden. Check at 30 minutes to avoid over-browning.
Cool for crunch
11. Turn oven off, wedge door slightly open, and let granola cool completely inside — this helps it crisp and set into clumps.
12. Once cool, break into clusters and store in an airtight container for up to 2 weeks.
💡 Serving suggestion: Serve with full-fat Greek yogurt and fresh berries for a blood sugar–steady breakfast.
Inspired by:
Glucose Godness, and
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