Are you bored of bacon and eggs for breakfast yet..?! While we might be able to put forward a compelling case as to why it is impossible to get bored of bacon and eggs, we do understand that from time to time, variety is necessary.
Step forward low-carb granola! This is perfect if you’re craving crunch (often missing from low-carb regimes) and it will certainly provide you with a nutritious and filling breakfast.
For other low-carb breakfast ideas, why not check out the Diabetes Diet?
Low-carb Granola
- 1 cup flax seeds
Eating this granola might make you slightly nutty… - 1 cup sunflower seeds
- 1 cup unsweetened desiccated coconut
- 1 cup chopped pecans
- 1 cup chopped walnuts
- 1 cup chopped almonds
- 125g of butter, melted
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- Chop the nuts in a food processor to the size you like. In a large roasting pan, mix together flax seeds, sunflower seeds, coconut and nuts. Drizzle with melted butter.
- Stir in cinnamon, vanilla power and sugar substitute. Toast in the oven at 325 degrees for half an hour, stirring every 5 or 10 minutes.
- For breakfast, add thick Greek yoghurt mixed with a little flax oil and double cream, and top with a few berries and toasted flaked almonds.
Makes 10 servings, roughly 13g total carbs per serving (9g fibre) and 11g protein. Check your yoghurt and berries for the appropriate carb counts.
PUDDING IDEAS FOR GRANOLA
- Granola is good mixed with melted better as a chilled cheesecake base. To do this chop to a very fine consistency.
- It also makes a good crumble topping.
- Mix some with extra ground almonds – about half and half, maybe some extra coconut too. Use raspberries as the base or stewed rhubarb or stewed apples and bake about 15 mins. This is good with low-carb custard, low-carb vanilla ice cream or lots of double cream.
Walnuts pic – flickr
Bacon and eggs pic – Wikipedia
Diabetes Diet 
Great granola! Check us out for healthy Paleo meals & budget tips 😊
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Thanks for the tip!
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This is delicious! And the smell of cinnamon is amazing! I left it in the oven for the stated amount of time – next time I think I’ll keep it in for less time. And I may try substituting butter for coconut oil, or a mixture of both. Definitely a recipe I’m going to be using a lot. thank you!
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Hi Sara, thanks for taking the time and trouble to comment and good call re the butter/cooking times. I love it when people can contribute and make their own suggestions.
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