Whole30 Cinnamon Granola
Crunchy, golden, and irresistibly spiced, this Whole30 Cinnamon Granola is the perfect healthy snack or breakfast option. Packed with nutrient-rich raw almonds, pecans, pumpkin seeds, and sunflower seeds, it's naturally sweetened by the toasty perfection of unsweetened coconut flakes and enhanced with warm cinnamon and a hint of vanilla. This grain-free and refined sugar-free granola is held together with whipped egg whites for extra crisp clusters while staying compliant with Whole30 guidelines. Ready in just 35 minutes, this easy-to-make granola bakes to crisp perfection and pairs beautifully with almond milk, coconut yogurt, or fresh fruit—or enjoy it by the handful as a simple snack. Keto-friendly and paleo-approved, this recipe is a wholesome treat that brings flavor and texture to your clean-eating routine.
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup unsweetened coconut flakes
- 0.5 cup raw sunflower seeds
- 0.5 cup raw pumpkin seeds (pepitas)
- 2 teaspoons ground cinnamon
- 0.5 teaspoon sea salt
- 0.25 cup extra-virgin coconut oil
- 1 teaspoon vanilla extract
- 2 egg whites
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a food processor, pulse the almonds and pecans a few times until they are coarsely chopped. You want a mix of larger pieces and finer crumbs.
In a large mixing bowl, combine the chopped almonds, pecans, coconut flakes, sunflower seeds, pumpkin seeds, ground cinnamon, and sea salt. Stir well to mix all the dry ingredients together.
In a small saucepan, melt the coconut oil over low heat. Once melted, remove from heat and stir in vanilla extract. Allow this mixture to cool slightly.
In a separate bowl, whisk the egg whites until frothy. Pour the melted coconut oil and vanilla mixture into the egg whites and mix to combine.
Pour the wet ingredients over the dry ingredients in the large mixing bowl. Stir thoroughly until everything is well coated.
Spread the granola mixture evenly onto the prepared baking sheet. Ensure it is in a single layer for even baking.
Bake in the preheated oven for about 20-25 minutes, stirring halfway through, until the granola is golden brown and crisp.
Once baked, remove from the oven and allow to cool completely on the baking sheet. The granola will continue to crisp up as it cools.
Once cooled, break the granola into clusters and store it in an airtight container. Keep at room temperature for up to a week.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 2.5 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
