The BEST Low Carb breakfast recipe around. Once you try this grain-free granola, there's no going back to processed cereals again.
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Preheat the oven to 160°C and line two baking trays with baking paper.
Melt the coconut oil over a medium heat, then add the cinnamon and ginger and stir to release the fragrances.
Add the nuts and seeds and stir until well coated, then remove the pan from the heat and stir through the vanilla bean extract.
Spread the mixture evenly across the trays, then bake for 10-15 minutes, stirring every 5 minutes to prevent the mixture from burning.
Remove the trays from the oven, then reduce the heat to 120°C.
Add the shaved coconut and stir to combine, then return the trays to the oven for another 10-15 minutes, or until the granola is dried through. Alternatively, you can turn the oven off after 10 minutes and leave the granola in the oven to dry for another 30-40 minutes.
Serve the granola with berries, cream and/or full fat, unsweetened Greek or natural yoghurt.
Store in an airtight container in the pantry or refrigerator.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Servings 8
- Amount Per Serving
- % Daily Value *
- Total Fat 63g97%
- Net Carbohydrate 5g2%
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat the oven to 160°C and line two baking trays with baking paper.
Melt the coconut oil over a medium heat, then add the cinnamon and ginger and stir to release the fragrances.
Add the nuts and seeds and stir until well coated, then remove the pan from the heat and stir through the vanilla bean extract.
Spread the mixture evenly across the trays, then bake for 10-15 minutes, stirring every 5 minutes to prevent the mixture from burning.
Remove the trays from the oven, then reduce the heat to 120°C.
Add the shaved coconut and stir to combine, then return the trays to the oven for another 10-15 minutes, or until the granola is dried through. Alternatively, you can turn the oven off after 10 minutes and leave the granola in the oven to dry for another 30-40 minutes.
Serve the granola with berries, cream and/or full fat, unsweetened Greek or natural yoghurt.
Store in an airtight container in the pantry or refrigerator.
Shop for Low-Carb Ingredients & Products Online!
Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!
Shipping Australia Wide
Timer
40 MinutesIngredients
Directions
Preheat the oven to 160°C and line two baking trays with baking paper.
Melt the coconut oil over a medium heat, then add the cinnamon and ginger and stir to release the fragrances.
Add the nuts and seeds and stir until well coated, then remove the pan from the heat and stir through the vanilla bean extract.
Spread the mixture evenly across the trays, then bake for 10-15 minutes, stirring every 5 minutes to prevent the mixture from burning.
Remove the trays from the oven, then reduce the heat to 120°C.
Add the shaved coconut and stir to combine, then return the trays to the oven for another 10-15 minutes, or until the granola is dried through. Alternatively, you can turn the oven off after 10 minutes and leave the granola in the oven to dry for another 30-40 minutes.
Serve the granola with berries, cream and/or full fat, unsweetened Greek or natural yoghurt.
Store in an airtight container in the pantry or refrigerator.
