On long car journey’s Tim and I often discuss which foods we miss the most on a low carb, clean eating diet. The one thing that comes up every time is a bowl of crunchy cereal with ice cold milk! Whilst a bowl of Lucky Charms with 2% milk is not on the cards for us any time in the near future, this new Low Carb Granola recipe paired with unsweetened almond milk is something we can enjoy guilt free!
There are many ‘healthier’ or paleo granola brands available these days, but they are made from a base of oats or other grains, and sweetened with honey, maple syrup and coconut sugar. Delicious, but will spike your blood sugar, raise insulin levels and have you feeling hungry within an hour of eating.
Fibre and healthy fat packed nuts, seeds and flax and chia form the base of this granola, and it is sweetened with only Lakanto’s Sugar Free Monkfruit Maple Syrup – meaning this granola will not spike blood sugar and keep you feeling full for hours.
For a Lean and Clean approved breakfast I pair this with some plant based yoghurt to which I add protein powder or hemp seed, and some berries or stone fruit. It’s also the perfect crunchy topping for a Breakfast Smoothie bowl.
One of the great things about this recipe is that you can use whatever nuts and seeds you have at home, or whichever you prefer! I love pecans and almonds, and paired these with zinc rich pumpkin and sunflower seeds.
Yields 8 servings
• 2/3 cup shredded coconut flakes
• 1/3 cup pecans
•1/3 cup sliced almonds
• 2/3 cup ground flax seed
• 2 tablespoons chia seed
• 1/3 cup pumpkin seeds
• 1/3 cup sunflower seeds
• 2/3 cup Lakanto Maple-Flavored Monkfruit Syrup
• 2 teaspoons cinnamon
I love my granola extra crunchy so I double bake it – remove it from the oven after 20 minutes, break into pieces, then place back into the oven for a further 10 minutes.