Granola – Breakfast Cereal Recipe

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.

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Granola

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

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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