Majority of breakfast cereals are high in carbs and low in nutrition, so they are not a great way to start the day.
A better way to start the day is to fuel your body with quality nutrition – protein, health fats and good carbohydrates.
This tasty low carb granola recipe, makes the perfect diabetic breakfast. Try making a batch and add it to your regular breakfast routine.
Granola
Servings: 3
Carbs: 8g
Ingredients
Dry ingredients
- 42 g almonds – equiv. to 1/4 cup
- 42 g hazelnuts – equiv. to 1/4 cup
- 42 g pecans – equiv. to 1/4 cup
- 28 g pumpkin seeds (pepita) – equiv. to 2 Tablespoon
- 28 g sunflower seeds – equiv. to 2 Tablespoon
- 28 g ground flaxseed meal – equiv. to 3 Tablespoon
Wet ingredients
- 1 egg whites
- 2-3 tsp natvia granular sweetener – or your preferred sweetener
- 3 Tablespoon butter – melted
- 1/2 teaspoon vanilla extract
Extras
- 1/4 cup blueberries – max. per serve
- 1/4- 1/2 cup milk – per serve
- baking paper
Instructions
- Preheat the oven to 160°C (fan forced), 180°C (conventional).
- Place all the dry ingredients into a food processor and blend for 30 seconds to a minute until the nuts and seeds are ground but still contain chunky bits.
- Mix the wet ingredients together and add the the dry ingredients, blending for 10 seconds until combined. It will make a sticky mixture, almost like a dough.
- Place a piece of baking paper on a baking tray. Spread the granola across the tray and place in the oven to bake for 15 minutes, or until lightly browned.
- Allow to cool, then use your hands to ‘unclump’ the granola – not too much, as you want some of it a little crumbled and some left in larger clumps.
- Store in an airtight jar. When ready to serve, place granola in a bowl (approx. 3/4 cup per serve), pour on some milk of your choice (cow, almond, coconut, unsweetened soy), then top with a few berries (blueberries, strawberries or raspberries).
Notes
NUTS: You can vary the types of nuts you use in this recipe, most would be suitable except for peanuts.
SWEETENERS: Other suitable options would be monk fruit, stevia or erythritol options.
BATCH: Make up a large batch and store in an airtight jar. It will keep for a few weeks.
SERVES: 3/4 cup is a pretty generous serve. Make it go further by using 1/2 cup, then top with lower carb fruits and plain Greek yoghurt.
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