Go Back Print

Low-Carb Yogurt Granola Recipe

Prep: 5 min
Cook: 20 min
Total: 25 min

Ingredients for 22 hearty servings

Serving size: ~1/4 cup (or 4 tablespoons)
  • 1 egg white, whipped until peaks form
  • 1 cup (~120g) chopped pecan, pieces
  • 1 cup chopped cashew, pieces
  • 1/3 cup milled flaxseed
  • 1/2 cup (20g) unsweetened coconut flakes
  • 1/2 cup almond slices
  • Spice
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon curry powder (or more if you like more “Curry” in your life 🙂 )
  • 3 tablespoons agave (you can use less but you’ll need at least 1.5 tablespoons) 

STEPS

Step 1

Set oven to 350F.

Step 2

Whisk eggs in a large bowl until peaks form – should look like white foam – for about 3 to 5 minutes.

Step 3

Add in the remaining ingredients and mix everything together using a spatula.

Step 4

Line a baking tray with parchment paper or nonstick foil, then spread out the granola on the tray. I like to pack my granola in because I like the pieces to bake together to create larger chunks.

Step 5

Bake for 15 to 20 minutes or until golden brown. Allow the granola to completely cool to room temperature and harden.  For best results, remove the granola (with the parchment paper underneath), and rest it on a cooling rack.

Step 6

Break it apart using your fingers and store in an airtight container for up to 1 month.