The Midlife Kitchen: Midlife Granola

The Midlife Kitchen: Midlife Granola

We have a love-hate relationship with granola. We love the delicious, nutty crunch it adds to a breakfast bowl, but we hate the fact that most shop-bought versions are stuffed full of sugar. And, so, we devised our own

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Foodie  Foodie Your Guide to Good Taste  on 20 Apr '20

With this granola, we have gone completely sugar free – a grown-up granola, if you like.

Ours still delivers the requisite extreme crunch, but rather than achieving it by baking with masses of oil and sugar, here egg whites do a much lighter and healthier job. Serve with yoghurt and add a dollop of raw fruit jam or some dried fruit and you’ll have all the sweetness you need.

Makes: 300g


  • 50g unsalted cashews
  • 100g jumbo oats
  • 50g Brazil nuts, chopped
  • 50g flaked almonds
  • 25g flaxseeds
  • 25g amaranth
  • 1 tsp ground cinnamon
  • good pinch of sea salt
  • 3 egg whites


  1. Preheat oven to 150°C. Line a baking tray with non-stick baking paper.
  2. Roughly crush the cashews with the back of a spoon, then mix with the remaining dry ingredients.
  3. Whisk the egg whites until stiff peaks form, then add to the dry ingredients, stirring thoroughly with a metal spoon until all the ingredients are fully coated.
  4. Spread the mixture on the prepared tray and bake for 40 minutes, stirring after 20 minutes to break up the granola a bit. Leave to cool completely.
  5. Transfer the granola to an airtight container and store for up to three weeks.

The Midlife Kitchen

The Midlife Kitchen: Health-Boosting Recipes for Midlife & Beyond, written by Mimi Spencer and Sam Rice, is published by Mitchell Beazley.

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