This homemade sugar-free granola combines gluten-free rolled oats, shredded coconut, and a mix of crunchy nuts. Baked in the oven, the clusters are bound with an egg white (or a flax substitute) and lightly sweetened with stevia, plus chia seeds and a hint of cinnamon for flavor. It delivers satisfying texture and plenty of taste without added sugars from dried fruit or syrups.
I’ve been leaning toward savory breakfasts lately, but granola remains one of the most comforting morning staples. The challenge when avoiding added sugar is that many conventional breakfast foods are made sweet by default.
Many store-bought granolas are surprisingly high in sugar—often comparable to a muffin—unless you choose a deliberately savory blend. Making your own allows you to control sweetness and texture while keeping the granola shelf-stable and nourishing.
This recipe avoids common sweeteners like honey, maple syrup, or dried fruit. Instead it uses liquid stevia for sweetness and an egg white as the binder so you still get clumping without added sugars. If you prefer a plant-based version, swap the egg white for a flax “egg” (1 tablespoon flaxseed meal + 2 tablespoons water) to keep it vegan, though the clusters will be less cohesive.
How to make sugar-free granola
Liquid stevia is concentrated, so a few drops add plenty of sweetness. Because traditional sticky sweeteners also act as binders, this recipe relies on the egg white to create clusters. Add the stevia into the wet ingredients so the sweetener distributes evenly. Adjust the number of drops to taste—use more if you prefer a sweeter granola.
This granola uses a higher ratio of nuts to oats (about 2:1), giving it rich flavor, satisfying crunch, and more protein and healthy fats than a typical oat-forward mix.
Natural sweetener ideas for a low-sugar granola
If you prefer to avoid stevia or monk fruit, you can use small amounts of traditional sweeteners while still keeping the recipe low in added sugar. These options will increase sugar content compared with the stevia version but can still be moderate compared to standard granolas.
- 1 medium very ripe banana: Mash and mix into the oats; bake an extra 10 minutes so it dries out.
- 1–2 tablespoons honey or maple syrup: A conservative measure compared to most recipes—adjust to taste but remember this raises sugar content.
- 1 medium apple: Finely chop and pre-roast for 10 minutes before combining. A tart apple like Granny Smith keeps sweetness lower.
- 1–2 tablespoons dried fruit: Dried fruit is concentrated sugar, often with added sweeteners, so use sparingly. Finely chopped apricots, cranberries, or cherries are flavorful but will move the recipe away from sugar-free.
For a simple breakfast, serve this granola with plain coconut yogurt or any full-fat unsweetened yogurt. The coconut yogurt brings its own gentle sweetness that complements the shredded coconut and cinnamon. Top with almond or peanut butter, chopped green apple, sliced banana, or fresh mixed berries for extra flavor and variety.
Read on for the full spiced sugar-free granola recipe and instructions.
With health and hedonism,
Phoebe
Cinnamon-Nut Sugar-Free Granola
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To make it vegan, replace the egg white with a flax egg (1 tablespoon flaxseed meal + 2 tablespoons water). Omitting the binder entirely will result in a looser, sprinkle-like texture rather than clumps.
Plain coconut yogurt is a favorite accompaniment because it adds a subtle natural sweetness that enhances the coconut and cinnamon notes.
Additional toppings: a spoonful of almond or peanut butter, chopped green apple, banana slices, or fresh mixed berries for lower sugar.
Ingredients
- 1 large egg white or 1 tablespoon flaxseed meal + 2 tablespoons water
- 1 tablespoon vanilla extract
- 15 – 20 drops stevia
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup gluten-free whole rolled oats
- 1/2 cup finely chopped walnuts or pecans or a mix
- 1/2 cup slivered or chopped almonds
- 1/2 cup finely chopped Brazil nuts
- 1/2 cup unsweetened finely shredded coconut
- 2 tablespoons chia seeds
Instructions
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Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
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In a medium bowl, whisk the egg white (or flax mixture) with the vanilla and stevia.
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Stir in cinnamon and salt until combined. Fold in the oats, nuts, shredded coconut, and chia seeds.
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Spread the mixture evenly on the prepared pan and bake for 30–40 minutes, until lightly browned and dried out. Check at 20 minutes; if edges brown too quickly, lower the oven temperature slightly.
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Remove from the oven and let cool completely on the pan. Break into large clumps and store in an airtight container for up to 2 weeks.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!