Amy loves to entertain. When guests spend the night at the Shuebach family home in upstate New York, she rolls out the red carpet. You can find me sitting at the kitchen bar with my coffee, watching her spin her magic. It’s one of the many advantages of grownup children. They cook, they clean, and they give me beautiful grandchildren to love. Life is good.
Bacon, sausage, eggs, waffles, omelets, pancakes – whatever you’d like, Amy provides. A few weeks ago she brought out some of the best homemade granola I’ve ever tasted. It took me a while to pin her down with the ingredient list. She cooks like her mother – measuring with her hands, changing ingredients to fit the season, and looking to use whatever is available in her pantry. After harassing her with texts, she finally turned it over.
This granola is the perfect balance of sweetness, crunchiness and delicious(ness) without loading up on carbs. Every now and then I get a hankering for cereal. In my pre-keto days, I’d rifle through a box of Honey Nut Cheerios or Frosted Flakes in no time. But OH THE CARBS. I thought my cereal days were over.
The two things I need in the morning to get me going: strong coffee and something crunchy. I put a half cup of this yummy granola in a cereal bowl, drench it in almond milk and top with blueberries. This granola is so filling, I can’t eat more than a half of a cup.
Nuts provide your body with healthy fats, fiber and protein as well as vitamins and minerals, like magnesium and Vitamin E. Several studies suggest they contain anti-inflammatory properties as well.
You can substitute coconut oil for the butter and switch up the nuts as you like. My sister, Annie, added a half cup of shredded coconut the last five minutes of baking time and said it was fabulous.
I love this granola over whole fat Greek yogurt with a few berries sprinkled on top. I throw a handful on top of salads, or enjoy as a healthy replacement for those carb-laden granola bars I used to eat. I think you’re gonna love this easy to prepare, low-carb granola!
Low Carb Cinnamon Granola
- 1 cup coarsely chopped almonds
- 1 cup coarsely chopped walnuts
- 1 cup coarsely chopped pecans
- 1/3 cup whole sunflower seeds
- 2 tbsp melted butter
- 1/2 cup sugar-free maple syrup
- 1.5 - 2 tsp cinnamon
- 1 tsp Truvia sugar substitute
- 1 tsp vanilla
- Preheat oven to 350 degrees F. Line a large sheet pan with parchment paper or silicone mat.
- In a large mixing bowl, mix almonds, walnuts, pecans and sunflower seeds together.
- In small bowl, add sugar-free maple syrup, cinnamon, Truvia, and vanilla to melted butter and stir to combine. Pour over the nut mixture and stir to coat evenly.
- Spread the granola mixture evenly over the parchment paper/mat to make one layer. Bake on middle shelf of oven.
- Bake for 8 minutes. Remove from oven. Using a large spatula, flip sections of granola over to cook evenly. Return to oven and bake another 8 minutes or until slightly golden in color. The granola will harden as it cools.
- Cool completely and place in airtight container.