Low Carb Homemade Blueberry Granola
Indulge in the wholesome crunch of **Low Carb Homemade Blueberry Granola**, a guilt-free treat that’s bursting with natural flavors and packed with nutrient-rich ingredients. Perfect for those following a low-carb lifestyle, this recipe features a delightful mix of raw almonds, pecans, shredded coconut, sunflower seeds, and chia seeds, all bound together with melted coconut oil and sugar-free syrup for a hint of sweetness. Enhanced with ground cinnamon and vanilla extract, this granola offers aromatic warmth in every bite, while dried unsweetened blueberries add a pop of fruity goodness. Easy to make in under an hour, this gluten-free and keto-friendly granola is ideal as a topping for yogurt, almond milk, or as a crunchy snack on its own. Enjoy a homemade granola that’s both satisfying and healthy, without compromising on flavor!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Sunflower seeds
- 2 tablespoons Chia seeds
- 0.25 cup Flaxseed meal
- 0.25 cup Coconut oil, melted
- 0.25 cup Sugar-free syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Dried unsweetened blueberries
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a food processor, pulse the raw almonds and pecans a few times until they are coarsely chopped. Be careful not to over-process; you want some chunks for texture.
In a large mixing bowl, combine the chopped almonds and pecans with unsweetened shredded coconut, sunflower seeds, chia seeds, and flaxseed meal. Stir to mix evenly.
In a separate small bowl, whisk together the melted coconut oil, sugar-free syrup, and vanilla extract until well combined.
Pour the wet mixture over the dry ingredients and sprinkle with ground cinnamon and salt. Mix thoroughly until all ingredients are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking, until the granola is golden brown and fragrant.
Remove the granola from the oven and allow it to cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, stir in the dried unsweetened blueberries.
Transfer the granola to an airtight container and store at room temperature for up to two weeks. Enjoy it as a topping for yogurt, or almond milk, or simply as a snack!
Nutrition Facts
Calories |
3388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.6 g | 376% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 45.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 74.8 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2881 mg | 61% | |
*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.
