Easy Grain Free Granola
Oats and sugar, key granola ingredients, are not part of the keto diet, so we set out to make crave-worthy granola without them, replacing rolled oats with quinoa flakes, which mimicked their texture and chew. Unsweetened coconut, almonds or pecans, and sunflower seeds or pepitas provided crunch.
Ingredients
- 2 large egg whites
- 2 tablespoons granulated erythritol
- 5 teaspoons vanilla extract
- ½ teaspoon table salt
- ¼ cup coconut oil melted and still warm
- 2 cups whole almonds chopped coarse
- 2 cups unsweetened flaked coconut
- 1 cup quinoa flakes
- 1 cup raw sunflower seeds
Instructions
- Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line rimmed baking sheet with parchment paper.
- Whisk egg whites, erythritol, vanilla, and salt together in large bowl, then whisk in oil. Fold in almonds, coconut, quinoa flakes, and sunflower seeds until thoroughly coated. Transfer mixture to prepared sheet and spread into even layer. Using stiff metal spatula, press on almond mixture until very compact. Bake until deep golden brown, about 45 minutes, rotating sheet halfway through baking.
- Let granola cool on wire rack for 1 hour, then break into pieces of desired size. Serve.