Dairy-Free | Paleo
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 8
Whether it’s to fuel a long hike or just provide an energy boost in the morning for a normal workday, this homemade granola satisfies without unnecessary carbs and sugar. Serve about ⅓ cup per serving with low-carb milk or sprinkle on plain Greek-style yogurt.
Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicone baking mat.
Add the almonds, pecans, coconut, and coconut oil to a food processor. Pulse 20 times or to desired texture for granola. Stir in the egg whites.
Spread the mixture in an even layer on the lined sheet pan. Bake for 14 to 16 minutes until fragrant and crisp.
Allow to cool and then break into bite-size pieces. Store in an airtight container at room temperature for up to a week. For longer storage, refrigerate the granola.
Notes
The coconut adds sweetness without sugar. However, those who prefer a sweeter cereal will want to add in sweetener and/or vanilla to taste. A teaspoon or two of cinnamon can also be added for enhanced flavor.
Other nuts and seeds can be substituted as well.
Nutritional Data
334 calories, 32g fat, 16mg sodium, 5g fiber, 8g carbohydrates, 6g protein
3g net carbs, 4% carbs, 7% protein, 89% fat