coconut chia + cranberry granola {refined-sugar-free}

Whole oats are a naturally gluten-free whole grain, offering high levels of folate, manganese {important for brain function} and protein. Loaded with both soluble fiber {specifically beta-glucan} and insoluble fiber, they help stabilize blood glucose levels and promote the growth of healthy gut bacteria.
 
I love this granola recipe because it’s simple, quick, and contains no processed sugar or additives. It calls for minimal ingredients, making it cheap and easy to make with ingredients you most likely already have on hand.
This recipe is what I usually use, but feel free to add/ditch whatever you like. Think of this as a base for you to get creative: adding goji berries, dark chocolate, or any other dried fruits/nuts.
 
This granola is protein-rich because the binder is egg whites. I didn’t use oil, but feel free to add coconut oil for flavor and good fat. If you’d like to make it completely sugar free, ditch the honey or maple syrup.
Note: it will be slightly dryer than granola made with oil, so it’s best enjoyed as a topping. Sprinkle over yogurt, oatmeal, almond butter toast, smoothies, or as a base for a refined sugar-free desert.
 
What you’ll need:
 
2 cup rolled oats
4 eggs whites
1/3 cup raw or roasted almonds
1/3 cup raw or roasted cashews
2 tbsp chia seeds
¼ cup dried cranberries
¼ cup coconut shavings
1 ½ tbsp cinnamon
1 teaspoon nutmeg
½ teaspoon vanilla extract {or almond extract}
1 large pinch of fine sea salt
2 tbsp honey or maple syrup (optional)
 
What you need to do:

1. Preheat oven to 300 degrees.
2. Roughly chop almonds to desired size, or you can choose to keep whole.
3. Grab a big bowl and mix oats, nuts, chia, coconut, nutmeg, cinnamon, and cranberries.
4. Add egg whites and vanilla extract. Stir until mixture clumps together.
5. Add honey or maple syrup if desired.
6. Spread the mixture in a thin layer on parchment or aluminum covered baking sheet.
7. Bake for 10-15, or until crunchy. Stirring occasionally.