Grain-less Cereal & Granola

Grain Free and Sugar Free Cereal

I love breakfast foods and I am always am looking for different breakfast ideas.   I love eggs, but sometimes I want something different and a little sweet.  I have always loved cereal.  When I was a kid, I liked raisin brain and frosted shredded wheat.  As I got older, I switched to Chex, Cheerios, you know, the healthy stuff!  NOT!   I haven’t kept cereal in the house for about 5 years because there was always something in it that would make me eat the whole box in a few days even if it was unsweetened!  Now it all makes sense!  It was the grains!  

This is a granola or a cereal.  You can snack on it during the day or have it for breakfast in the morning.  My husband says it taste better than granola.  He was excited about having it for breakfast this morning.  He says I should sell it… I think he really likes it 😉

You don’t have to use the same nuts.  Use what you like.  I actually meant to use walnuts, but realized after it was in the oven, that I omitted them.  Next time I will include walnuts, Brazil nuts and macadamia nuts.

I have been making small batches of ice cream (recipe to come) using only the egg yolk so this was a great way to use the egg whites I had been accumulating in the fridge.   The whites serve as the binder and holds the spices on.  Be sure to taste the granola before it goes into the oven.  Adjust the sweetness to your liking. 

All nuts should be unsalted and raw is preferable (not roasted).  Also when baking, keep the temperature low.  Flax seeds have a low smoking point (225 degrees) so anything higher will oxidize their oils. 


No Grain Granola/Cereal
(Inspired by Girl Gone Primal)

1 cup chopped pecans
1/2 cup sliced almonds
1 cup unsweetened coconut flakes (make sure it is unsweetened)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup flax seeds

2 egg whites
1/8 tsp Organic KAL Stevia powder or sweetener of choice (to taste)
1-1/2 tsp pumpkin pie spice (or just cinnamon)
1-1/2 tsp pure vanilla extract 

Almonds, pecans, coconut, pumpkin seeds, sesame seeds, flax seeds
Fold in with beaten egg whites, stevia and spices. 
  1. Beat egg whites until soft peaks form.  
  2. Add stevia, pumpkin pie spice and vanilla. 
  3. Add nuts to egg white mixture and mix well.  Taste for sweetness.
  4. Line a jelly roll pan (cookie sheet) with parchment paper (not wax paper)
  5. Spread granola over parchment paper.
  6. Bake in a preheated oven just below 225 degrees.
  7. Cook for 80 minutes, stirring it every 20 minutes (just set a timer).
  8. Then you can just turn off oven and leave for 1 hour or longer to continue to dehydrate. 
  9. Remove and allow to cool before placing in an air tight container.
  10. Makes about 4 cups
Breakfast.  For the kiddos, you could sprinkle in a few raisins or dried cranberries.
1/2 cup has about 5 carbs compared to regular “healthy” granola has at least 30-40 grams and no one ever eats just  1/2 cup but this stuff will fill you up! 


  1. says

    Love this recipe! I have 3 hungry kiddos to feed, they consume a LOT of breakfast cereal (same as an adult male). How much would an adult male eat of this cereal for breakfast? How long will it last in storage?

  2. says

    Penny, glad you like the recipe! The first time I made it, I went to bed with 4 cups and I woke up with 1 cup so I think my husband really liked it! I would start off with perhaps a cup. It is going to be much more filling than regular cereal and require lots of chewing from the nuts. As far as how long it will last, so far I have had some a week but it's almost gone and taste as good as it did the first day I made it. I am going to make a a few batches today and I will hide some of it from my husband and keep an eye on if for a few weeks to see how it holds up!

  3. says

    Hi,I found your blog via a link in a low carb facebook grou and just wanted to tell you how much I LOVE this cereal! I am crazy about cereal of any kind – healthy, sugary, hot, cold, and everything in between. I never thought I'd find a grain free low carb cereal that would fill that void. I made this last week and am so pleased with it. I added walnuts and cacao nibs and I've eaten it cold with cream and splenda, and hot with cream and sugar free maple syrup. Yum! I enjoy your blog very much. Deni

  4. says

    So Glad you liked it Deni! There are lots of variations that you can try and it really feels you up! This is also good when you have the munchies! 😉 Glad you are enjoying the recipes!

  5. says

    I love this cereal! I made it with a vegan egg substitute and it worked great! (1/3 cup flax seeds and 1 cup water blended until thick. Have you tried this? It almost even has the consistency of egg.) It came out delicious!

  6. says

    Holy wow. This is so good! I made some last night and am seriously, thoroughly impressed. I, too, am (was) a bit of a cereal junkie before going sugar and grain free and I have been really missing that satisfying crunch! I had a bowl of this granola last night in milk (regular cereal style) and it hardly budged my blood glucose. Wonderful! I am eating some this morning for breakfast in some full-fat, unflavored greek yogurt with blueberries on top. Heaven! Thank you thank you thank you!!!

  7. Nutsy says

    Oh my word how I love this stuff! I made batch number 2 last night (ate the first one for breakfast every day for about 4 days or so . I was letting it sit in the oven after the actual baking time was done,I let it sit for the extra hour with the oven turned off. I grabbed a big spoonful and had it warm on top of some yogurt It was seriously one of the most delicious and satisfying things I’ve even eaten .I love your website and can’t wait to try some of your other recipes, Thanks so much:)

  8. amy says

    This is amazing! I bought both your cookbooks a couple weeks ago and this was the first one I tried and made 2 double batches, one as listed, and the other I omitted the cinnamon and added a couple Tbl of almond extract and a bit more Trader Joes organic powdered stevia and it was awesome. I also made your almond milk and dried the remaining almond pulp for flour later. Should we be storing this in the frige?

    • satisfyingeats says

      Glad you enjoyed it Amy! The cereal doesn’t need to be stored in the fridge but the almond pulp does. It will spoil VERY quickly, even in the fridge.

  9. Ann says

    Just new to your website and signed up via email. Just purchased GF Toasted Unsweetened Coconut Flakes from a retailer for about $12 for a 9 oz bag. Way too expensive so I’m on a quest to make them myself. Google search took me to your website! Quick question… your recipe calls for “1 – 1/2 tsp” pumpkin pie spice (and also same measurement for vanilla extract) – do you mean 1 and a half tsp pumpkin pie spice? Or 1 tsp or 1/2 tsp? Thanks.

    • satisfyingeats says

      Ann, 1-1/2 means 1 and 1/2 tsp. Different sites use different abbreviations so I know it can get confusing. I hope this helps! Yes, make your own… it’s so easy and always feel free to customize the spice amounts to your liking. Enjoy.

  10. sharn says

    Hello .. i love this recipe however i have only had this the non egg cooked verion. basically crushing up an leaving ib container an eating.
    is this still ok for the bennefits or is it a must to cook the nuts ? thanks

  11. says

    Can this recipe be somehow converted to be made with a dehydrator??? That way I can leave it overnight or during work. A friend of mine shared this recipe with me and it is delicious. I already made the creamy spinach and it is awesome. And I made the cajun spice mix!! And I do live in louisiana!!! Love your stuff…are there nut substitions like walnuts cashews etc.

    Thank you!

  12. Edward Kowalski says

    The ingredients call for 3 types of seeds and coconut flakes, but the directions only mention the nuts.
    Is there a step missing from the directions?


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