Low Carb Cinnamon Granola
Indulge in the comforting flavors of this **Low Carb Cinnamon Granola**, a wholesome and keto-friendly alternative to traditional granola. Packed with nutrient-dense ingredients like almonds, walnuts, pecans, pumpkin seeds, and chia seeds, this recipe is naturally gluten-free and perfect for a low-carb lifestyle. The warm, aromatic embrace of ground cinnamon elevates each bite, while coconut oil and sugar-free maple syrup bind it all together for a satisfying crunch. Ready in just 40 minutes, this granola is oven-baked to toasty perfection, delivering delightful clusters that are perfect as a snack, sprinkled over yogurt, or enjoyed as a cereal. Whether you're meal prepping or satisfying a morning craving, this homemade granola is a versatile and guilt-free treat that you'll want to keep on hand.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.25 cup Golden flaxseed meal
- 2 tablespoons Chia seeds
- 1 tablespoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 cup Low-carb syrup (such as a sugar-free maple syrup)
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a food processor, combine the almonds, walnuts, and pecans. Pulse them until they are roughly chopped, taking care not to over-process into a fine meal. Transfer the nut mixture to a large mixing bowl.
Add the shredded coconut, pumpkin seeds, sunflower seeds, flaxseed meal, chia seeds, cinnamon, and salt to the bowl with the chopped nuts and mix thoroughly.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the vanilla extract and low-carb syrup.
Pour the wet mixture over the dry ingredients in the bowl. Stir everything together until the dry ingredients are well coated with the syrup mixture.
Spread the granola mixture evenly onto the prepared baking sheet, making sure to press it down gently into an even layer.
Bake for 20-25 minutes, stirring halfway through baking to ensure even toasting. Watch closely towards the end to prevent burning.
Allow the granola to cool completely on the baking sheet. It will become crisp as it cools.
Once cooled, break the granola into clusters and store in an airtight container. Enjoy as a snack, with yogurt, or as a breakfast cereal.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 1.7 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
