About
A breakfast classic, this low carb granola is rich in flavor and healthy fats. Highly versatile and forgiving, try adding or swapping different nuts and seeds to find your favorite combinations!
Deliciously crunchy, this is perfect served with ice cold milk or almond milk.
Ingredients
- 1 cup almonds
- 1 cup, halves pecans
- 1 cup, shelled (50 halves) walnuts
- 1 tablespoon xylitol sweetener
- 1 teaspoon spices cinnamon ground
- ½ cup coconut flakes by richfood
- ½ cup ground flax seed by badia
- ¼ cup liquid coconut oil by louana
- 3 tablespoon unsweetened baking chocolate
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 320 degrees Fahrenheit, 160 degrees Celsius, and line a shallow oven tray with baking paper.
- Add the almonds to a food processor and blend to a chunky crumb.
- Add the almond crumb to a large mixing bowl with the flax, pecans, walnuts, cinnamon and xylitol. Stir well to combine.
- Pour the liquid coconut oil over the nut mixture and stir well to ensuring the mixture is evenly coated in the oil.
- Arrange the granola across the lined oven tray and bake for 35-40 minutes, turning regularly.
- Remove the granola from the oven to cool completely before stirring through the chocolate chips and coconut flakes.
- Serve with ice cold milk and store any leftovers in an airtight container.
Nutrition Facts
- Servings: 6
- Calories: 560.7kcal (per serving)
- Fat: 54.6g (per serving)
- Carbs: 18.6g (per serving)
- Protein: 12.3g (per serving)
