Best Granola (you'll never want store bought again!)

Even though I watch my carb intake, even I cannot resist the smell of fresh granola in the morning! After struggling to find a clean granola without additives or hard-to-pronounce ingredients, I decided to make my own. Now, I’ve taken it a step further and created a low-carb version that’s packed with fiber and protein.

BREAKFAST

5/21/20252 min lezen

Low-Carb Granola

Time: 30 min

Serving: 15

Ingredients

1 cup sunflower seeds (unsalted, raw or roasted)
1/2 cup rolled oats
1/2 cup quinoa
1/2 cup chopped almonds (or other nuts like pecans or walnuts)
1/2 cup soy flakes
2 tbsp chia seeds
1 tbsp flaxseeds
1 ripe mashed banana
2 tbsp maple syrup
2 egg whites
2 tbsp cinnamon
1 tsp salt
1 tbsp coconut oil or butter (melted)
1 tsp vanilla extract or vanilla powder

Optional extras

A few dark chocolate chips
Dried coconut flakes, raspberries, strawberries
A small handful of pumpkin seeds

Instructions:

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.

2. Mix the dry ingredients: In a large bowl, combine the sunflower seeds, chopped almonds, soy flakes, chia seeds, flaxseeds, cinnamon, and salt. Stir to combine.

3. Add the wet ingredients: Pour the melted coconut oil (or butter), mashed banana, egg whites and vanilla extract into the dry ingredients. Stir until everything is evenly coated. If it seems too dry, you can add a tablespoon of water to help everything come together.

4. Spread the mixture: Spread the granola mixture evenly on the baking sheet in a thin layer. Press it down slightly so it sticks together while baking (this creates clusters for texture).

5. Bake for about 20-25 minutes, stirring halfway through. Keep a close eye on it towards the end, as it can brown quickly. The granola should be golden and crispy.

6. Cool completely on the baking sheet, as it will continue to crisp up as it cools.

7. Break into clusters: Once cooled, break it into clusters or crumble it into smaller pieces, depending on your preference.

8. Store: Keep your granola in an airtight container at room temperature for up to two weeks. (no need for fridge storage, the moisture will take away the crispiness.)

Macros per serving: