Keto Power Seed Breakfast Granola
As I continue my learning and experimentation on this low carb keto journey, I am getting better and better at eating less frequently (2 to 3 times a day) and making sure I am packing nutrient dense food into my meals. Real whole foods. But it is an adjustment!
When I first started eating low carb, I eased into it by just simply replacing my high carb foods with low carb options. I ate eggs with almond flour mug bread for breakfast instead of toast. I used lettuce wraps instead of bread for my sandwiches and burgers. I replaced my supper starch by cooking my meal in butter or eating a tasty fat bomb to fill me up. I would just pick one thing each day that moved me closer to being fully keto, under 20 g a day whenever I could.
The most critical thing I have learned is the importance of loading up your house with low carb options so you are not tempted to sneak an old high carb favorite. If you are not supposed to eat it, why do you even have it in your house? Like most people, my days are packed and I don’t have a lot of time to cook fresh food.
How do you stay with whole foods then? Buy pre-washed and cut vegetables. You take a block of time, maybe 1 hour every weekend, 2 hours every second weekend, or 4 hours once a month and prepare some tasty treats, delicious snacks or cook up some protein so you always have something on hand.
This Keto Power Seed Breakfast Granola recipe is one of my favorites because you can use it in so many ways!
- pour unsweetened almond milk or coconut milk on it as a breakfast cereal
- Just eat it straight up as a snack
- Sprinkle it on some ice cream or berries and cream for a tasty dessert
- Sprinkle it on muffins or puddings for some extra crunch
Keto Power Seed Breakfast Granola
- 1 cup of Unsweetened Shredded Coconut
- 1 cup of Unsweetened Coconut Flakes
- 1/2 cup of Flaked Almonds
- 1/2 cup of Flaxseed
- 1/3 cup of Pumpkin Seeds
- 1/3 cup of Chia Seeds
- 1/3 cup of Sunflower Seeds
- 1 tablespoon of Cinnamon, ground
- 1/3 cup of Erythritol or Swerve
- 1/3 cup of Coconut Oil, melted
- 1 teaspoon of Vanilla Extract
Preheat oven to 160C/320F.
Mix all ingredients into a large bowl until very well combined.
Spread evenly over a lined cookie sheet. I use a silicone mat but you can use parchment paper. Whatever you prefer.
Bake for 30-40 minutes, stirring every 5 minutes to prevent burning. Remove from the oven when the ingredients are golden brown and toasted.
Allow to cool completely before storing in an airtight container.
I usually make a double batch and store in smaller containers in the freezer so I always have lots on hand. Enjoy!
Makes 12 half-cup servings:
294 calories, 27g fat, 6g protein, 4g net carb
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