Difficulty: Easy
Makes about 3 cups
I’m not a breakfasty kinda gal (you probably know that already) and I have a particular struggle with the concept of a sweet breakfast (pancake fans, don’t @ me.) I’m also not much of a yoghurt person but lately I’ve been looking for simple, low carb breakfasts that I can take to work and heck, my friends, I’ve found it!
This granola is low carb, so it only has a hint of sweetness but it’s also gluten free, yay because it’s basically just a tasty mix of nuts and seeds, arguably the best part of granola anyway, ya know?
Ingredients
- 2 cups raw nuts, roughly chopped (I used a mix of peanuts, almonds and cashews)
- 1 cup seeds (I used a mix of linseeds, pumpkin seeds and sunflower seeds)
- 1/3 cup coconut oil
- 2 tablespoons rice malt syrup
- 1 1/2 tablespoons ground cinnamon
Method
- Preheat your oven to 160°C and line a large baking tray with baking paper.
- Combine the coconut oil, rice malt syrup and ground cinnamon in a large saucepan over medium heat.
- Continue to stir gently until the coconut oil has melted and the ingredients have combined.
- Once the mixture starts to bubble, remove from the heat and carefully fold through the nuts and seeds.
- Fold through until the nuts and seeds are evenly coated and then spread out evenly on the baking tray.
- Bake in the oven for 20-30 minutes, removing every 8-10 minutes to gently toss the mixture.
- Once you’ve reached the desired darkness for your granola, remove from the oven and allow to cool completely on the tray before transferring to an air-tight container.
Looking for more low carb vegan recipes? Check out my Low Carb, Gluten Free Coconut Choc Chip Cookies, Eggplant Lasagne and Lettuce Tacos.
