| Recipe: |
80 g (1 c) rolled oats (old-fashioned)
120 g (2 c) All-Bran cereal (OR another 120 g/1.5 c oats)
115 g (1 c) slivered almonds
50 g (1/2 c) broken pecan pieces
140 g (1.5 c) broken walnuts
70 g (1.5 c) big unsweetened coconut flakes (found at Trader Joe's as of summer 2017)
65 g (1/2 c) pepitas (raw or toasted)
15 g (2 T) flaxseed meal (whir flaxseeds in small food processor)
10 g (1 T) chia seeds
150 g (generous 1/2 c) any sort of nut butter
24 g (1 T) molasses or maple syrup
1/3 c splenda
Preheat oven to 350 F. Mix oats, nuts, and seeds in a large bowl. Put nut butter, molasses, syrup, and splenda in a small bowl and microwave briefly so it's soft and easy to stir in. Stir into dry ingredients until no large chunks remain. I find rubbing the mix between my fingers is the best way to finish getting this well-mixed.
Spread mixture evenly on a rimmed baking sheet. Bake 10-15 minutes until you see the nuts just starting to brown. Turn off the oven and crack the door open for 10 minutes. Close the oven door again and leave the pan in there until the oven cools or overnight.
Store in glass jars.
This is quite low carb, but NOT low fat, nor low calorie. The whole recipe makes roughly 840 g (1 lb 13 oz) of granola, which contains 180 g net carbs and (gulp) 4500 calories. But breaking that down, a yogurt-topping-appropriate 'serving' for me* contains 5.2 g net carbs and 130 calories.
* 24 g...just under an ounce...about 3 heaping (eating, not measuring) teaspoons
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My favorite breakfast use:
Stir together:
1 serving granola
1/2 c plain Greek yogurt
little spoonful splenda (if you think, like I do, that the yogurt wants to be just a *bit* sweeter)
couple shakes cinnamon (if eating it with apples)
Top with/stir in half a sliced apple OR 6-7 quartered strawberries OR half a cup of blueberries OR small sliced peach OR....
This should give you a little over 20 g of net carbs. |
