Granola

My low carb granola is a delicious and nutritious combination of nuts, seeds and coconut. I love it over yogurt with berries for lunch in the office. I have also been known to have it over berries and cream if I feel like something a little sweet after dinner.

You can change the consistency to suit your taste. I used to roughly chop the nuts, but now keep them whole. You can also play with the flavouring. I typically use vanilla and cinnamon, but you could add cacao nibs, cranberries, maple syrup ... the list goes on and depends on how low carb you want the finished product to be. And finally, change up the seeds to suit your palate. I alternate between chia and flax seeds, sometimes both. The two ingredients I do not change are using raw, unsalted quality nuts and unsweetened flaked coconut.

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Coconut oil, cinnamon and vanilla

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Nuts, seeds and coconut flakes

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Mixed ingredients on baking tray

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Granola

Yield: 10

Author: Lee Newcombe

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

A delicious combination of nuts, seeds and coconut that is perfect over yogurt with berries. It's a must-have in my pantry. I make up a batch every couple of weeks, so I always have some on hand.

Ingredients

• 1 tsp cinnamon (ground)
• 2 tbsp coconut oil (melted)
• 1 tsp vanilla
• 3 cups mixed raw nuts
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ⅓ cup flax seeds
• 1 ½ cups flaked coconut (unsweetened)

Instructions

1. Preheat oven to 180C.
2. Melt the coconut oil.
3. Place the oil and remaining ingredients in a large bowl. Mix well.
4. Spread out onto a large baking tray.
5. Cook for about 20 minutes, checking regularity after 10 minutes to ensure it does not burn.
6. Cool and store in an airtight container.

Please note: The nutritional information is included as a guide only.