With the abundance of ‘high protein’ and ‘low sugar‘ granola that have hit the market, we tried out the top 3 widely available ones which looked best nutritionally. Unfortunately the results were very disappointing with a hardly anyone being able to achieve below target readings with them. If you are a member of our Facebook group, you can see the post and results here.
So after trying lots of different recipes and making some tweaks to fit with the GD UK 8 Golden Rules, I’ve made a high protein granola without any added sugar, without any honey, syrups or dates etc. and without porridge oats, that seem to be added into most store bought granola cereals and other recipes.
This recipe should have larger nut and seed pieces which are covered in a crispy slightly sweet crumb. Perfect for topping a good GD yogurt, or eaten with gold top, or whole full fat dairy milk, almond or soya milk. The recipe makes enough to fill a large clip jar (Height 21cm Width 13cm Length 14cm). The granola is best kept in an airtight container or jar to keep it crisp.
- 150 grams whole almonds
- 100 grams hazelnuts
- 100 grams pecans
- 50 grams pumkin seeds
- 50 grams sunflower seeds
- 50 grams ground flaxseed
- 30 grams unsweetened desiccated coconut
- 2 medium egg whites
- 60 grams butter or coconut oil (melted)
- 6 tbsp Sukrin gold (brown sweetener) (or xylitol)
- 1 tsp vanilla extract
- 1 pinch sea salt (optional)
- Preheat the oven to 180°c (fan assisted)
- Add the almonds to a food processor and 'pulse' in short bursts to break the nuts into smaller pieces *Please note, if you blitz the nuts too much you will end up will a finer meal that will not create the chunky granola texture. By adding the hardest nuts first followed by the softer nuts, this helps keep the nuts slightly more chunky instead of grinding down into a fine meal/flour
- Add the hazelnuts and then the pecans following the same method
- Remove the nuts from the food processor and place into a large mixing bowl.
- Add all the seeds, desiccated coconut and sweetener and stir well to combine
- Add the egg whites, melted but cooled butter and vanilla and mix through until the granola becomes a damp mixture and so that all ingredients are coated and combined
- Line a shallow baking tray/cookie sheet with parchment paper. Tip the granola mix onto the tray and flatten out to the edges with a spoon ensuring the granola mix is no deeper than 1cm thick. If you cannot fit the mixture onto one tray, then divide it between two
- Bake in the oven for 15-20 minutes or until the edges of the granola are browning
- Remove the granola from the oven and leave it cool on the tray 1-2 hours. As the granola cools it should crisp
- Use a spoon to break the granola into bite size pieces and decant into an airtight container or jar