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This easy to make sugar free Healthy Macadamia Coconut Granola recipe is a fabulous option for breakfast that minimizes carbs, is grain free, gluten free and will also have minimal effect on your blood sugar levels. Macadamia nuts, coconut flakes and almonds are combined with a healthy mixture of seeds along with with hints of vanilla and cinnamon in this great tasting recipe.
Trying to buy a sugar free muesli or granola from the supermarket can be really difficult and if you do manage to find one, they often cost a bomb. You won't buy it ever again once you see how easy this recipe is to make.
Instructions are included for a conventional oven as well as a slow cooker.
Easy To Make
You have 2 options for toasting your Healthy Macadamia Coconut Granola. Toast it in a slow cooker for a couple of hours or you can bake it in the oven. By using the slow cooker, you don't need to continually watch and stir the mix like you would if you baked it in the oven. Both baking options produce the same end result, so the choice is up to you.
Great Tasting Variations
If you don't want to use any sweetener in your Healthy Macadamia Coconut Granola, simply leave it out. The cinnamon and vanilla impart wonderful flavors, so you probably won't miss the sweetness if you don't add it. This would also be a wonderful way to wean yourself off sweet foods. You could gradually reduce the amount of sweetener used, or just go cold turkey and don't add any at all.
Feel free also to vary the nuts and seeds you use in the recipe. I like to add chia and linseeds etc, simply to boost the nutritional value and fibre. Try to use similar amounts of nuts and seeds with your switches, to keep the ratio of nuts to seeds similar. Try the recipe as it comes first as it is a great tasting recipe.
Prep Time:5 minutes
Cook Time:20 minutes
- 200 grams raw macadamia nuts
- 150 grams coconut flakes sugar free
- 100 grams flaked almond or almond slivers
- 75 grams chia seeds
- 125 grams pepita seeds
- 75 grams sunflower seeds
- 75 grams golden linseed as fresh as possible
- 1-2 teaspoons cinnamon power or to taste
- A pinch of salt
- 2 tablespoons butter or coconut oil
- 2 tablespoons erythritol or coconut sugar for paleo/or sweetener of choice and to taste
- 1 teaspoon vanilla extract
Preheat oven to 170 C/335 F and line a large baking tray with baking paper.
Heat the butter or oil to melt, add the sweetener while it is hot, stirring to dissolve. Add the vanilla extract to the butter/oil mixture.
Roughly chop the macadamia nuts into smaller pieces and if the coconut flakes are too large, chop them as well.
Combine the nuts, coconut and seed in a medium bowl. Fold through the cinnamon and salt and then pour over the melted butter/coconut oil mixture, stirring until well coated.
Pour the granola onto the baking sheet and spread it out. Bake for 10-15 minutes allowing to brown before stirring. Bake for another 5-10 minutes or until your granola has browned slightly and is toasted.
Allow to cool completely before storing in an airtight container. Granola will stay fresh for up to 1 month. It can also be frozen to keep fresh.
Slow Cooker Method
Turn slow cooker on to the lowest cooking temperature that isn't 'keep warm.' Allow the coconut oil/butter to melt in the pot and blend in the erythritol, cinnamon, vanilla extract and salt. Stir through the remaining ingredients and allow to cook for 1-2 hours or until granola is a golden color.
Stir occasionally for even toasting. Note that slow cookers temperatures can vary, so keep an eye on the mixture to ensure that it doesn't burn, in case yours cooks hotter. Variance in cooking times will occur because of this.
Make sure you use fresh linseed as it can go off quite quickly.
Serve with Greek yoghurt and your favorite berries for the ultimate healthy breakfast.
If catering for carb eaters, divide your granola mixture in half after the final mixing, and add 1 cup of oats to one half . Follow the recipe as per instructions, baking on 2 trays.