30 minsBreakfast

Cinnamon nut granola

Makes: eight servings; enjoy leftovers tomorrow
Makes: eight servings; enjoy leftovers tomorrow


  • 1 cup pecans
  • 1 cup walnuts
  • ¾ cup almonds
  • 1 egg
  • 1 tsp cinnamon
  • ¼ cup coconut oil
  • ½ tsp vanilla
  • 4 drops stevia extract
  • 1 ¼ cups milk


    To do ahead:

  1. Preheat oven to 325 degrees F. Combine pecans, walnuts and almonds in a food processor. Pulse until mixture is the texture of rolled oats.

  2. Separate egg white and yolk, discarding the yolk. Place the white in a bowl with cinnamon, melted coconut oil, vanilla, stevia extract and a pinch of salt. Whisk together until smooth. Add the egg white mixture to the food processor and pulse to incorporate.

  3. Transfer the nut mixture onto a baking pan and flatten gently into an even layer.

  4. Bake 15 minutes, then remove from the oven and stir with a spatula. Bake another 10 minutes, or until golden.

  5. Let granola cool completely, then break into pieces. Transfer to an airtight container and store at room temperature.

  6. At breakfast time:

  7. Enjoy granola with milk.