Great, low-carb cereal is so difficult to come by. Until now! I found this wonderful recipe on the Epicurious site and then changed it a bit to be lower carb and more to my liking. It’s so good that we sometimes have it for dessert with almond milk!
In an effort to lower the carbs, the recipe has a minimal amount of honey. I find it sweet enough though. Of course the amount of honey can be adjusted to suit your taste. As can the ingredients themselves. This is a very versatile recipe. Not crazy about sunflower seeds?…you could substitute cashews (make sure they’re raw, not roasted, or they will get over cooked when you bake the granola). Love walnuts?…throw a handful in. You can add other types of nuts or seeds to the recipe as written. Just make sure to add a little bit more oil and sweetener to compensate for the additional ingredients.
Dried fruit is always welcome. I didn’t include it in the recipe (but did include currants in the photo) because it ups the carbs. So tread carefully if you’re trying to eat a low carb diet.
I hope you enjoy this as much as we all do!
- 3 cups unsweetened coconut flakes
- 1 1/2 cups sliced almonds
- 1 cup shelled raw pumpkin seeds (pepitas)
- 1/2 cup unroasted sesame seeds
- 1/2 cup raw sunflower seeds
- 2 tablespoons chia seeds (optional but good)
- 1/2 teaspoon sea salt
- 1/2 cup currants (optional, will increase the carbs)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 cup honey, or more to taste
- 2 tablespoons coconut oil, unrefined or refined
- 1 teaspoon vanilla extract
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, salt, cinnamon, cardamom and currants, if using, in a large bowl.
- Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine.
- Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes. Watch carefully because it goes from not done to done very quickly.
- Granola lasts for one week, stored in an airtight container.
