Sugar Free Granola

IMG_1160Gluten free or glutenous. Fructose free. Parve.

One third cup with yogurt makes a yummy, nutritious breakfast that doesn’t give us a sugar crash a half hour later. For those of us who can eat fresh fruit, it’s also delicious with berries on top.


  • *This is version 4. Updated 3/22/17. 
  • 4 cups gluten free oats
  • 1 cup raw sunflower seeds
  • 16 oz raw sliced almonds (4-5 cups)
  • 1 cup raw pumpkin seeds
  • ¼ cup chia seeds
  • ½ cup raw hemp seeds
  • ½ cup gluten free oat flour
  • 2/3 cup ground flax seed
  • 3 Tbsp ground ginger
  • 1 Tbsp ground nutmeg
  • 3 Tbsp ground cinnamon
  • 3 eggs
  • 3/4 cup egg whites


  1. Remember that all ingredients are just suggestions. Substitute anything you are missing or that you have on hand and want to use.
  2. Preheat oven to 325ºF.
  3. Spray or lightly grease 2 cookie sheets.
  4. Put all the dry ingredients into a big bowl and mix thoroughly.
  5. Beat the eggs and egg whites a little with a fork and add to the bowl.
  6. Mix well until well blended, with a big spoon or with your hands. If you mix slowly, the oats will tend to absorb the eggs and that’s a good thing.
  7. Spread granola evenly on the 2 cookie sheets and pack it down. Place cookie sheets on two racks in preheated oven and switch racks each time you stir the granola.
  8. Bake at 325ºF for about 1 – 2 hours, checking and stirring after 15 minutes, then every 10 minutes until it starts to brown but doesn’t burn. Break up the lumps as much or as little as you want to. If it still seems a little soft, or you’re not sure whether it’s done or not, then it’s not done yet. Baking time partly depends on exactly which ingredients you use. My total cooking was 1:15 and then 1:45 the last two times I made this.
  9. Let cool before storing in a jar with a good top. Makes 3-4 quarts.
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