We know what you're thinking—there's nothing like homemade granola! It is absolutely delicious paired with creamy, full-fat Greek yogurt or coconut cream for a low carb breakfast... or by itself, it's grab-and-go for a filling snack later. Eat up, and you're golden!
August 3 2016 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Breakfast
We know what you're thinking—there's nothing like homemade granola! It is absolutely delicious paired with creamy, full-fat Greek yogurt or coconut cream for a low carb breakfast... or by itself, it's grab-and-go for a filling snack later. Eat up, and you're golden!
USMetric
20 servingservings
Ingredients
- 8 oz. 230 g pecans or hazelnuts or almonds
- 2½ oz. (¾ cup) 70 g (200 ml) unsweetened finely shredded coconut
- 5 oz. (1 cup) 140 g (240 ml) sunflower seeds
- 4 tbsp 4 tbsp pumpkin seeds
- 4 tbsp 4 tbsp sesame seeds
- 4½ oz. (¾ cup) 130 g (180 ml) flaxseed
- 1 tbsp 1 tbsp turmeric
- 1 tbsp 1 tbsp ground cinnamon
- 2 tsp 2 tsp vanilla extract
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- 1 cup 240 ml water
- 4 tbsp 4 tbsp coconut oil
For serving
- 10 cups (4 lbs) 2.4 liters (1.8 kg) full fat Greek yogurt (4% fat) or coconut cream
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Preheat the oven to 300°F (150°C). Chop the nuts coarsely in a food processor or with a sharp knife. Mix all ingredients in a bowl.
Spread out on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes. Be sure to set a timer. Nuts and seeds are heat sensitive and should not get burned.
Remove from the oven and stir the mixture, then return to the oven for about 20 minutes more. Check again. When the granola feels almost dry, turn off the heat and let the granola cool in the residual heat of the cooling oven.
Serve the granola with full-fat Greek yogurt with a tiny bit of vanilla powder and maybe some additional heavy cream. The granola is very nutritious and filling. A third to half a cup (1 dl) will go a long way.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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85 comments
51
tylinds
July 26 2020
Do we know how long this will store for?
Replies: #52, #69
52
Reply to comment #51 by tylinds
Kerry Merritt Team Diet Doctor
July 26 2020
Do we know how long this will store for?
I'm not sure exactly, but if storing in an airtight container, I would think it would keep for at least a week or so.
53
Carol Kosy
August 6 2020
Please can you stick to the same measurements as you go down the ingredients list....it switches from grams to mls and often the translation of the measurements are wrong eg: 75 ml of dessicated coconut is NOT 200 grams its 75 ml and by the same token 125ml of almond flour is NOT 60g its 125g. I'm not sure even to FOLLOW the recipe as I don't want it to go wrong with lots of expensive ingredients in it :(
Reply: #54
54
Reply to comment #53 by Carol Kosy
Kerry Merritt Team Diet Doctor
August 6 2020
Please can you stick to the same measurements as you go down the ingredients list....it switches from grams to mls and often the translation of the measurements are wrong eg: 75 ml of dessicated coconut is NOT 200 grams its 75 ml and by the same token 125ml of almond flour is NOT 60g its 125g. I'm not sure even to FOLLOW the recipe as I don't want it to go wrong with lots of expensive ingredients in it :(
Thank you for your feedback! We will pass it along to our recipe team.
55
Kate
August 22 2020
People seem to be making the assumption that volume in ml is equivalent to weight in g but this is only true for things that have the same density as water - which most solids, and even oils do not - this is also affected by the size of the particles as small particles pack together more tightly, so 200ml of macoroni will weigh more than 200ml of penne. For some things the difference may be small, but the only way to be sure, if you need to be accurate, is to measure out your ingredients by volume (use a measuring jug for example) and then weigh them.
The alternative is to simply do what I gather the Americans do as standard - and get some measuring cups. Most American recipes measure everything by volume, and it works just the same as doing it by weight - so long as you do use proper measures - a tablespoon measure is accurate, providing you use an actual tablespoon measure and not just a 'tablespoon'. You also need to be aware that a cup (my cup measure says it is 125ml) of whole hazelnuts would weigh less than a cup of ground hazelnuts - because you can't get so many whole ones into the measure (as explained above), so unlike with weight measures you can't just swap out things like that. And you cannot compare the weights and the volumes without weighing each ingredient.
The slight complication is that European cup measures are slightly different from American ones. This does not matter if you stick to one or the other (in the same way you can't mix metric and imperial in the same recipe without doing a lot of math) but it will clearly affect the calorie count slightly - so if you are using an American recipe, you may want to get some American cup measures.
Reply: #66
56
kate
August 22 2020
Ooops! My cup measure is 250ml - I was looking at the half cup! Sorry for any confusion.
57
cath.bernard
August 26 2020
I made this for the first time tonight it smells and taste amazing can’t wait for breakfast time.
I was worried about using the turmeric the taste is very very subtle adds a nice colour it is golden.
Lovely so pleased with myself.58
Sara
August 27 2020
I have not done this yet but I added all separate ingredients (minus the vanilla, and choosing a mix of almonds, hazelnuts and walnuts) to a calorie counter and one serving (about 35grams?) should be about 6.6 (not net) carbs and 235cal - this will change depending on whats nuts you use. For whomever is doing keto for weight loss don't forget calorie déficit is still a must no matter what you eat...
59
Sinéad
August 30 2020
I plugged in the recipe to an analyser and got the following breakdown. In short, granola only = TCarb 5.6g - Fibre 3.7g = *1.9g*
Nutrition Facts
Servings: 20
Amount per serving
Calories 187
% Daily Value*
Total Fat 17.4g 22%
Saturated Fat 4.9g25%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 5.6g 2%
Dietary Fiber 3.7g 13%
Total Sugars 1g
Protein 3.9g
Vitamin D 0mcg 0%
Calcium 40mg 3%
Iron 3mg 16%
Potassium 159mg 3%Source: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Reply: #61
60
Reply to comment #50 by Kristin Parker
Cassieoz
September 14 2020
No. I don't think it's reasonable to have to buy the ingredients and make the recipe and divide by 20 only to, potentially, realise that 1 serve is minuscule and not worth me making it. The food is clearly good but you've dropped the ball in the recipe admin DD.
Reply: #68
61
Reply to comment #59 by Sinéad
Cassieoz
September 14 2020
Thanks Sinead but i still don't know what a serve looks like (VERY poor form from DD). If it's 2tbsp, I'm not going to go to the bother of making it. If its 1/2 cup, that's worth having as a meal, so worth buying in the ingredients
62
Marianne
September 16 2020
I really like this recipe and make it frequently. Still find nutritional info unhelpful though. Would it be possible to do nutrition by 100g standard as well as serving (or at least being clear what weight a serving is)? That's what I'm used to in UK. Then it's easy to compare things.
Also would like the serving carb count just for the granola (as any added yoghurt will always vary whereas the recipe and quanties of the granola ingredients- nuts etc is specific). I have mine with berries and almond milk anyway..Reply: #63
63
Reply to comment #62 by Marianne
Crystal Pullen Team Diet Doctor
September 16 2020
I really like this recipe and make it frequently. Still find nutritional info unhelpful though. Would it be possible to do nutrition by 100g standard as well as serving (or at least being clear what weight a serving is)? That's what I'm used to in UK. Then it's easy to compare things.
Also would like the serving carb count just for the granola (as any added yoghurt will always vary whereas the recipe and quanties of the granola ingredients- nuts etc is specific). I have mine with berries and almond milk anyway..Thank you. I shared your feedback with our recipe team.
Replies: #67, #72
64
Marianne
September 16 2020
Thanks Crystal!
65
Rebecca
September 17 2020
I just made this and im SUPER HAPPY! If done correctly, it tastes brilliant!! I actually put a sprinkle of erythritol in mine.
A lot of you are saying how small a serving is but its very filling! I love adding this to my greek yogurt as a treat. I wouldnt have as a main mean but this is perfect for someone that isnt used to eating in the mornings. I am one of them. Also having this for lunch has made my lunch break exciting again.
A good recipe and tastes GOLDEN.. Literally :P
66
Reply to comment #55 by Kate
Una
September 18 2020
Simple - just weigh your solids and measure your liquids as they do in Britain and Cinturntal mainland Europe. American cups are outdated and very unreliable. My American friends dusdikevitvas well, and use British cookery books.
67
Reply to comment #63 by Crystal Pullen
Una
September 18 2020
Yes, it's not just the UK but the EU too. Per 100g is standard practice!
68
Reply to comment #60 by Cassieoz
Una
September 18 2020
Yes, it's not just the UK but the EU too. Per 100g is standard practice!
69
Reply to comment #51 by tylinds
Una
September 18 2020
Make 5 servings at a time if you're on your own. It's what I do and eat it over 7 with something else in between. I also keep it in the fridge.
70
Christine
November 4 2020
I have made the recipe, and it seems like rather a lot of water - 30 mins did not dry it out in the oven. Now I am not sure whether it will keep well or will be too wet. Flavour is excellent, though. Next time I make it, I will use much less water.
Reply: #71
71
Reply to comment #70 by Christine
Crystal Pullen Team Diet Doctor
November 5 2020
I have made the recipe, and it seems like rather a lot of water - 30 mins did not dry it out in the oven. Now I am not sure whether it will keep well or will be too wet. Flavour is excellent, though. Next time I make it, I will use much less water.
The recipe shows a cook time of at least 40 minutes, two sets of 20 minutes. It is ok if you have to go a little beyond the 40 minutes as well. I am glad you enjoyed the flavor!
72
Reply to comment #63 by Crystal Pullen
Marianneball2
November 6 2020
Any update please?
73
Amy
November 7 2020
I've just made this, smells amazing and tastes amazing doesn't look like 10 servings though 🤔 I'll come back when it's gone to see how many servings I have getting out of it
74
Amy
November 8 2020
For serving I did 2 tablespoon of granola and 100g of full fat greek yoghurt 😋 Absolutely delicious
Reply: #75
75
Reply to comment #74 by Amy
Kerry Merritt Team Diet Doctor
November 8 2020
For serving I did 2 tablespoon of granola and 100g of full fat greek yoghurt 😋 Absolutely delicious
So glad you enjoyed it!
76
debgorman3
December 16 2020
Is the flour necessary as I would be unable to find it in the country I live in?
Reply: #77
77
Reply to comment #76 by debgorman3
Kristin Parker Team Diet Doctor
December 16 2020
Is the flour necessary as I would be unable to find it in the country I live in?
We have not tested this recipe without the almond flour, but it should still work well.
78
Grace
January 17 2021
What is the water for? The method doesn’t mention it.
Reply: #79
79
Reply to comment #78 by Grace
Kerry Merritt Team Diet Doctor
January 17 2021
What is the water for? The method doesn’t mention it.
Hi, Grace! It's included in Step 1 when it states "Mix all ingredients in a bowl." Hope this helps!
80
Tracey
January 23 2021
I've made this a number of times now. Its a great alternative to standard mueslis. A serve works out to be 39/40 grams, which is about what I would have had of a standard muesli, if I was counting calories. (Muesli is very high cal) I rely on the weights to measure ingredients. I certainly hope they are accurate.
81
Janet
March 17 2021
I don’t know why, but this turned out awful for me. It's dry as grain and just as tasteless. I sprinkled in two more measures of cinnamon and a packet of stevia but those didn't add anymore flavor.
82
Christine
April 20 2021
I've replaced the Tumeric with Cardomon, plus I add chia seeds and a couple tbs of Swerve to the recipe. I've replaced the flaxseed with a ground flax/psyllium. Love it, I've always got some ready to go.
83
Ukjan
June 7 2021
I have made this recipe for some time now and love it. I did add a pinch of black pepper to help the curcumin to be absorbed. I use stevia to give it a bit more sweetness. I did make one batch which seemed wetter but just left it in the oven longer turning it every so often. I also keep the nuts in large chunks as I prefer them that way. Something to get your teeth into. When I feel really decedent I layer berries, granola and then yogart and finish with ground flaxseed. Done and gone to heaven!
84
Don
December 9 2021
I genuinely don’t know how to thank you for this website enough! THANK YOU!!!!!!
Reply: #85
85
Reply to comment #84 by Don
Kerry Merritt Team Diet Doctor
December 10 2021
I genuinely don’t know how to thank you for this website enough! THANK YOU!!!!!!
Thanks so much, Don!
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