Are you missing satisfying granola on your low carb diet? This easy recipe fits the bill: crunchy and nutty, with a taste of coconut and vanilla. Serve with a dash of cream or yogurt and a few berries. Voila — you've got breakfast, a snack, or even dessert.
November 10 2019 recipe by Camilla Björklund, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Breakfast
Are you missing satisfying granola on your low carb diet? This easy recipe fits the bill: crunchy and nutty, with a taste of coconut and vanilla. Serve with a dash of cream or yogurt and a few berries. Voila — you've got breakfast, a snack, or even dessert.
USMetric
4 servingservings
Ingredients
- 2½ oz. (½ cup) 70 g (120 ml) almonds
- 1½ oz. (5 tbsp) 45 g (80 ml) hazelnuts
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- 1 oz. (51⁄3 tbsp) 28 g (80 ml) roasted unsweetened coconut chips
- 1 oz. (3 tbsp) 28 g (45 ml) sesame seeds
- 1 oz. (31⁄3 tbsp) 28 g (45 ml) sunflower seeds
- 1½ oz. (51⁄3 tbsp) 45 g (85 ml) pumpkin seeds
- 2 tsp 2 tsp ground cardamom (green)
- 1 tsp 1 tsp vanilla extract
- 1 tbsp 1 tbsp coconut oil
- ¼ cup 60 ml water
Serving
- 2 cups (13 oz.) 475 ml (350 g) Greek yogurt (4% fat) or coconut yoghurt
- 2 oz. (71⁄3 tbsp) 55 g (110 ml) fresh raspberries
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Making low carb simple
Instructions
Preheat the oven to 300°F (150°C).
Roughly chop the almonds and hazelnuts.
Mix all the dry ingredients in a bowl.
Melt the coconut oil. Pour the water and vanilla extract into it and stir. Add the dry ingredients and mix thoroughly.
Distribute the mixture evenly onto a baking sheet lined with parchment paper. Heat in the oven for about 30 minutes.
Stir the mixture approximately every ten minutes to ensure that the granola doesn't burn. Monitor closely during the last 5 minutes and remove sooner from the oven, if necessary.
Store the granola in a jar.
Serve with full-fat yogurt, or cream, and berries.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
9 comments
1
Katie
November 10 2019
How long would this last in a jar in the pantry?
Reply: #2
2
Reply to comment #1 by Katie
Kristin Parker Team Diet Doctor
November 11 2019
How long would this last in a jar in the pantry?
That may depend on a few factors like how well the jar is sealed, environmental humidity, etc.
- 1 comment removed
4
Sue
February 10 2020
If mls and grams are the same why does recipe state 15ml or 8g of pumpkin seed I am confused
Reply: #5
5
Reply to comment #4 by Sue
Kristin Parker Team Diet Doctor
February 10 2020
If mls and grams are the same why does recipe state 15ml or 8g of pumpkin seed I am confused
Mls and grams are NOT the same. It depends on the density and weight of the ingredient. 100ml bricks would weigh significantly more than 100ml feathers!
6
dakatzmeowbayb
May 8 2020
Is the 14g per serving? Is for the granola alone ,or with yogurt and berries? What is the serving size?
Reply: #7
7
Reply to comment #6 by dakatzmeowbayb
Crystal Pullen Team Diet Doctor
May 8 2020
Is the 14g per serving? Is for the granola alone ,or with yogurt and berries? What is the serving size?
This is 14g net carbs per serving including the yogurt and berries. Each serving will have 1/2 cup yogurt and 1/2 oz berries. For the granola, it would be best to either weigh and divide into servings or visually estimate based on the number of servings you set the recipe for.
8
Nicola Dunne
September 7 2020
Hi there, can you help please? I don't know what I did wrong. I followed the exact ingredients and recipe but it never went hard and crispy in the oven even though I baked it for 2 hours, it still came out loose and soft. I added extra water and coconut oil to try make it more moist so it would bake, but nothing worked.
Replies: #9, #10
9
Reply to comment #8 by Nicola Dunne
Crystal Pullen Team Diet Doctor
September 8 2020
Hi there, can you help please? I don't know what I did wrong. I followed the exact ingredients and recipe but it never went hard and crispy in the oven even though I baked it for 2 hours, it still came out loose and soft. I added extra water and coconut oil to try make it more moist so it would bake, but nothing worked.
This recipe will toast in the oven and remain a loose mixture though some of the ingredients with stick together as noted in the image accompanying the recipe.
10
Reply to comment #8 by Nicola Dunne
Honeymay
April 2 2022
Hi Nicola, the reason it was too soft, was that you added more water and coconut oil. Only use what is in the recipe and
as it cools it will get crispy. I added Truvia sweetener (couple of tsps) which is stevia and erythritol and that causes it to clump up and get crispy. I also use ghee instead of coconut oil for better flavor.
