By Priscila Perales


I love crunchy granola, but when granola clusters up it is due to the honey it is sweetened with that crips up in the oven. I have been following a low glycemic, high-fiber diet which is why I tweaked my homemade granola recipe and replaced the honey with stevia for sweetness and washed it with whipped egg whited for crunch. When the oats go in the oven, the egg whites harden up and make it extra crispy. You can add all the yummy ingredients you like the most. I love cashews and shredded coconut so these are my add-ons, but feel free to get creative and add all the nuts, seeds and dried fruit of your choice.

Here is the recipe below!


  • rolled oats
  • raw cashews
  • unsweetened shredded coconut
  • ground flaxseed
  • stevia to taste
  • coconut oil
  • cinnamon
  • dash of sea salt
  • whipped egg whites


  1. Preheat oven to 300º F
  2. Combine all ingredients in a mixing bowl until you get a moist mixture. I have never really measured my ingredients, that’s the only twist to my recipes. I just feel around it as I’m mixing and incorporating all ingredients in a bowl. Some like things sweeter, some don’t. As for the whipped egg whites, the goal is to moisten up the granola mix before it goes in the oven. I suggest 3-4 egg whites for every two cups of oats. I love cinnamon so I add a tablespoon of it but you don’t have to add that much if you’re not a cinnamon lover.
  3. Spread the mixture in a thin layer on a baking sheet. Bake for 10-15 minutes until it looks lightly toasted. Cool before serving or storing!

This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar over my kitchen counter at home and in a ziploc bag when traveling.





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