Low carb granola with cardamom and vanilla

Low carb granola with cardamom and vanilla

Are you missing satisfying granola on your low-carb diet? This easy recipe fits the bill: crunchy and nutty, with a taste of coconut and vanilla. Serve with a dash of cream or yogurt and a few berries. Voila - you've got breakfast, a snack, or even dessert.

Low carb granola with cardamom and vanilla

Are you missing satisfying granola on your low-carb diet? This easy recipe fits the bill: crunchy and nutty, with a taste of coconut and vanilla. Serve with a dash of cream or yogurt and a few berries. Voila - you've got breakfast, a snack, or even dessert.
USMetric
4 servingservings

Ingredients

  • 2½ oz. (½ cup) 70 g (120 ml) almonds
  • 1½ oz. (5 tbsp) 45 g (80 ml) hazelnuts
  • ½ cup (2 oz.) 120 ml (55 g) almond flour
  • 1 oz. (513 tbsp) 28 g (80 ml) roasted unsweetened coconut chips
  • 1 oz. (3 tbsp) 28 g (45 ml) sesame seeds
  • 1 oz. (313 tbsp) 28 g (45 ml) sunflower seeds
  • 1½ oz. (513 tbsp) 45 g (85 ml) pumpkin seeds
  • 2 tsp 2 tsp ground cardamom (green)
  • 1 tsp 1 tsp vanilla extract
  • 1 tbsp 1 tbsp coconut oil
  • ¼ cup 60 ml water
Serving
  • 2 cups (13 oz.) 475 ml (350 g) Greek yogurt (4% fat) or coconut yoghurt
  • 2 oz. (713 tbsp) 55 g (110 ml) fresh raspberries
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Instructions

  1. Preheat the oven to 300°F (150°C).
  2. Roughly chop the almonds and hazelnuts.
  3. Mix all the dry ingredients in a bowl.
  4. Melt the coconut oil. Pour the water and vanilla extract into it and stir. Add the dry ingredients and mix thoroughly.
  5. Distribute the mixture evenly onto a baking sheet lined with parchment paper. Heat in the oven for about 30 minutes.
  6. Stir the mixture approximately every ten minutes to ensure that the granola doesn't burn. Monitor closely during the last 5 minutes and remove sooner from the oven, if necessary.
  7. Store the granola in a jar.
  8. Serve with full-fat yogurt, or cream, and berries.
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9 comments

  1. Katie
    How long would this last in a jar in the pantry?
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    How long would this last in a jar in the pantry?

    That may depend on a few factors like how well the jar is sealed, environmental humidity, etc.

  3. 1 comment removed
  4. Sue
    If mls and grams are the same why does recipe state 15ml or 8g of pumpkin seed I am confused
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    If mls and grams are the same why does recipe state 15ml or 8g of pumpkin seed I am confused

    Mls and grams are NOT the same. It depends on the density and weight of the ingredient. 100ml bricks would weigh significantly more than 100ml feathers!

  6. dakatzmeowbayb
    Is the 14g per serving? Is for the granola alone ,or with yogurt and berries? What is the serving size?
    Reply: #7
  7. Crystal Pullen Team Diet Doctor

    Is the 14g per serving? Is for the granola alone ,or with yogurt and berries? What is the serving size?

    This is 14g net carbs per serving including the yogurt and berries. Each serving will have 1/2 cup yogurt and 1/2 oz berries. For the granola, it would be best to either weigh and divide into servings or visually estimate based on the number of servings you set the recipe for.

  8. Nicola Dunne
    Hi there, can you help please? I don't know what I did wrong. I followed the exact ingredients and recipe but it never went hard and crispy in the oven even though I baked it for 2 hours, it still came out loose and soft. I added extra water and coconut oil to try make it more moist so it would bake, but nothing worked.
    Replies: #9, #10
  9. Crystal Pullen Team Diet Doctor

    Hi there, can you help please? I don't know what I did wrong. I followed the exact ingredients and recipe but it never went hard and crispy in the oven even though I baked it for 2 hours, it still came out loose and soft. I added extra water and coconut oil to try make it more moist so it would bake, but nothing worked.

    This recipe will toast in the oven and remain a loose mixture though some of the ingredients with stick together as noted in the image accompanying the recipe.

  10. Honeymay
    Hi Nicola, the reason it was too soft, was that you added more water and coconut oil. Only use what is in the recipe and
    as it cools it will get crispy. I added Truvia sweetener (couple of tsps) which is stevia and erythritol and that causes it to clump up and get crispy. I also use ghee instead of coconut oil for better flavor.

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