What I don’t love is the way it spikes my blood sugar and messes with my metabolism. And after extensive blood tests last year showed me I had a significant level of insulin-resistance (even though my blood sugar levels always fell into the normal range), I started to look at my carbohydrate intake a bit more seriously.
So this got me thinking: How can I enjoy the delights of granola without the rollercoaster effect on my blood sugar?
After searching online for a good recipe for a while and coming up empty-handed, I got frustrated and went to my pantry to see what I had on hand.
With the basic idea and some help with the measurements, I came up with this recipe that turned out great! The only problem is that my family ate half of the batch on the first day, it was that good!
What I love about this recipe is that it is packed with nutrition. Healthy fats, fibre, protein, and minerals from nuts and seeds, combined with the sweetness and flavour of maple syrup, vanilla, and cinnamon.
You can easily swap out any of the nuts and seeds for another type, giving you endless possibilities.
So, without further ado, here’s my tasty discovery that has forever changed my granola game. It’s delicious, nutrient-rich, low-carb, and, as a bonus, super easy to make. Give it a try and let me know what you think!
Low-Carb Nut and Seed Superfood Granola Recipe
- 1 cup almonds, chopped
- 1 cup cashews, chopped
- 1 cup unsweetened fine shredded coconut
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/4 cup hemp seeds
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup (or sweetener of your choice)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almonds, cashews, shredded coconut, sunflower seeds, pumpkin seeds, flax seeds, and help seeds.
- In a separate small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and ground cinnamon.
- Pour the liquid mixture over the nut and seed mixture. Stir well to ensure all the dry ingredients are evenly coated.
- Spread the granola mixture evenly onto the prepared baking sheet.
- Bake for about 25-30 minutes, stirring halfway through, until the granola is golden brown and crispy.
- Remove from the oven and let the granola cool completely on the baking sheet. It will become crunchier as it cools.
- Once cooled, transfer the granola to an airtight container for storage.
This low-carb nut and seed granola is versatile and can be enjoyed as a snack or with milk, yogurt, or as a topping for smoothie bowls. Feel free to customize the recipe by adding your favorite low-carb ingredients like unsweetened dried fruits or additional spices.
|Per 1/4 cup serving
** Note, nutritional information was calculated based on the specific ingredients and brands I used.