We’ve been making this delicious Cinnamon Maple Granola a lot lately, and we just can’t get enough. I love it because it is super healthy (it’s sugar free!), it’s really easy and quick to make, and it makes a great big batch.
It’s perfect for a snack, and we’ve been taking it along with us to the beach (the California beaches are open again!) and munching on it during movie nights.
We eat it as cereal for breakfast, some of us adding almond milk and some adding regular. My daughter, Olivia, adds dried cranberries, and my other daughter, Addison, adds it to fruit and yogurt parfaits.
Our family has loved granola and these granola bars for a long time, but for the last few years we’ve really watched our sugar intake. So I was really happy to discover that granola can be sweetened with sugar-free sweeteners and made crunchy with egg whites and protein powder. Nutritious and delicious!
So whip us a batch of this delicious, crunchy, super-healthy granola. Bonus: your house will smell so good while it bakes!
Cinnamon Maple Granola
Ingredients
- Cooking spray
- 6 C old-fashioned rolled oats
- 3/4 C low-carb flour I use Trim Healthy Mama baking blend. See notes
- 3/4 C whey unflavored whey protein powder
- 1 t salt
- 2 T ground cinnamon
- 1 C sugar-free sweetner I use Trim Healthy Mama Gentle Sweet. See notes
- 1 C egg whites (from the carton is easy!
- 2 T vanilla
- 2 t maple extract
- 2 T MCT oil or coconut oil
Instructions
- preheat the oven to 300 degrees. Spray a large rimmed baking sheet with cooking spray.
- Combine the dry ingredients in a large bowl. Add the remaining ingredients and still well so all the oats get fully dampened.
- Spread the granola out on the baking sheet and bake for 45-50 minutes, tossing every 15 minutes.
Notes
**Instead of Gentle Sweet, you can use Splenda, Swerve, or Truvia (all available at local grocery stores.)
