PREP TIME: 10 minutes
COOKING TIME: 35 minutes + 1 hour to cool
MAKES Twenty ¾-cup (145-g) servings
This delicious granola is a low-carb dream—a sweet alternative to the more common savory breakfast options. Granola really does not need oats to be delicious and satisfying; this grain-free version is nutrient-rich and provides long-lasting energy. Top with full-fat yogurt or ice-cold unsweetened almond milk and fresh berries.
1 cup (100 g) raw walnuts
1 cup (100 g) raw pecans
2 cups (220 g) almond flour
1 cup (80 g) unsweetened coconut flakes
¾ cup (145 g) granulated low-carb sweetener of your choice (see Note)
½ cup (65 g) dried apricots, chopped (optional—they contain sugar)
½ cup (40 g) golden flaxseed meal
½ cup (65 g) pumpkin seeds
½ cup (120 ml) water
¼ cup (60 ml) coconut oil, melted, plus more for the parchment
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
Full-fat yogurt or almond milk, for serving (optional)
Fresh berries, for serving (optional)
Feel free to reduce the amount of sweetener to taste.
- Preheat the oven to 300°F (150°C). Line a sheet pan with parchment paper and grease the paper with coconut oil.
- Place the walnuts in a food processor and press the pulse button a few times to roughly chop them. Your goal is a rough chop, not ground nuts or nut butter, so watch closely! Remove the walnuts to a large mixing bowl. Repeat with the pecans, then place them in the bowl with the walnuts.
- Add the remaining ingredients to the bowl with the nuts and mix well, using your hands. Transfer the mixture to the baking sheet and lightly press into an even layer.
- Bake for 15 minutes, then remove the pan from the oven, stir the granola with a large spoon, and press it back down onto the sheet. Bake for another 15 to 20 minutes, or until fragrant and lightly browned on the surface. Switch off the oven and let the granola cool completely in the oven, about 1 hour. It will crisp up as it cools.
- When the granola has fully cooled, use your hands to crumble it up into small chunks. Serve with full-fat yogurt or unsweetened almond milk and fresh berries. Store the granola in an airtight container in a cool, dark place, such as the pantry, for up to 1 month.