Sweetened with a touch of honey and packed with almonds, pumpkin seeds and egg whites, this granola tastes like a cinnamon cookie and packs a protein punch! It’s diabetic-friendly and oh, so delicious on top of a fruit parfait! Jump to the recipe!
My weeks are typically spent at home writing, editing, updating content calendars, answering emails, editing photos, scheduling social posts, and taking client calls. But last week I called in sick. My boss was too out of it to deny my bedridden status.
And so, I spent 7+ days as a waste of space. So much so that the whirlwind of Kleenex blowing and porcelain worshiping drove Garrett to the spare bedroom. (Sorry honey.)
I can now breathe (mostly) out of both nostrils. (It’s magical.) And I hit the home gym up again for a few good sweat seshes. (They were less than magical.) And I have resumed drinking all the coffee. And eating all the things that aren’t chicken noodle. And tackling my pile of to-dos.
Sweetened with a touch of honey and packed with almonds, pumpkin seeds and egg whites, this granola tastes like a cinnamon cookie and packs a protien punch! It’s diabetic-friendly and oh, so delicious on top of a fruit parfait! Jump to the recipe.
We washed the sheets and the towels. Garrett moved back into the bedroom. Zeus is once again getting de-terrorizing sessions. And, much to Garrett’s delight, I’m back to packing all the salads and all the yogurt cups for lunch.
Which brings me to this Low-Sugar & Protein Loaded Almond Granola I’ve started making. My girlfriend Shandon lives in Arbuckle, on the same land her family’s farmed for 100 years. (She’s a fourth-generation almond farmer!!)
Wildfires loom in the region once again. Smoke is engulfing the fields, the roads, and the paths Shandon’s taken to walking with her adorable fur babies. (Pssss…anyone suffering from smoke inhalation right now might want to incorporate broccoli into their diet.)
But somewhere between when the first round of forest fires was put out and the second round reared its ugly head, the almonds were harvested. And a box arrived with a gallon sized bag of freshly hauled almonds that were so sweet and tasty. I’d never known almonds to be so good.
I’d had plans to make all the things. I made some of the things. (And ate all of the almonds…because duh!) But my favorite by far has been this granola. I’d been looking for a way to cut down on the sugar in Garrett’s normal granola topping. And while there are some store brands that have less than others, making it at home has been the best. And, it didn’t mean sacrificing flavor!
Low-Sugar & Protein Loaded Almond Granola
Makes 5+ Cups
To give this extra protein, I made my own almond flour with the raw almonds. You could definitely use store-bought if you have it on hand. But using the food processor was really easy. Just add the almonds and plus gradually until they become powder. Go slow though, because if you overdo it you’ll have almond butter!
Also, if your curious about the egg whites, they act as another binder. Traditionally sugar is used to help bind granola together. To reduce the amount of sugar, the egg whites help do the same thing while adding more protein at the same time!
4 cups old-fashioned rolled oats
1½ cups roughly chopped, raw almonds
½ cup pumpkin seeds
1 cup almond flour
2 TBS salt
1 tsp cinnamon
½ cup melted coconut oil
¼ cup honey
1 TBS vanilla extract
2 egg whites, whipped to stiff peaks
Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, combine oats, chopped almonds, pumpkin seeds, almond flour, salt, and cinnamon. Stir to combine.
In a small bowl, combine coconut oil, honey, and vanilla extract. Pour liquids over nuts and fold until nuts and oats are lightly coated. Add whipped egg whites in 3 – 4 dollops throughout the bowl. Fold gently to combine.
Pour granola onto prepared baking sheet and spread into an even layer. Bake for 20 minutes, stirring gently halfway through. Remove granola and allow to cool completely as is. Place in an airtight container and store at room temperature for 1 – 2 weeks or in a freezer-safe container for up to 3 months.