For granola lovers, there’s nothing like this rich nutty goodness, with its hint of sweet and salty. So good. Sprinkle crunchy nut granola on top of a bowl of natural yogurt. Add to the nuts some other goodies of your choice such as sesame, a few berries, a few coconut flakes, and it’s all one of the best low carb breakfasts on earth. Moreover, nuts and seeds are packed with heart-healthy fats, protein, vitamins and minerals, all of which give you energy to start the day.
Nut granola is perfect with plain full-fat yogurt or, if you don’t eat dairy, plain soy or almond milk, or home made vegan yogurt such as this tofu-based variety. Or mix nut granola with fruits as in these yogurt serving ideas.
Personally, I just love nuts. After starting low carb, I stopped eating oats, and instead chopped a handful of nuts every morning for my yogurt. A bit cumbersome, right? So, I decided it is time to make my own crunchy nut granola myself. For this, I played around with the mix a bit to find my favourite combo of different nuts, spices and sweeteners. This recipe is the result, and it contains almonds, hazelnuts, walnuts and pecans, plus some seeds.
As sweeteners I use coconut sugar and honey. Of course, you get me here, honey is neither vegan nor low carb. Coconut sugar is basically sugar as well, albeit with a low glycemic index. Which means your body breaks down its carbs slowly, avoiding a harmful spike in blood sugar levels. Honey, oh well… it’s just good and we buy organic. If you are on a plant-based diet, or on keto, or both – use a similar amount of any brown low carb sweetener instead. Or replace honey with maple syrup if you’re easy with a few carbs but prefer it real vegan.
Anywyay, the amounts we talk about here are small, and you’d sprinkle only a small portion of the granola onto your yogurt or into your almond milk, or onto your nutella keto crisps, right?
How to make nut granola
So how do we make our own yummy nut granola?
I recommend chopping the nuts by hand with a good knife, as that yields slightly coarser crumbs and gives you more control than a blender – where the bottom tends to become more mushy than desirable. I also enjoy the chopping as I like to work my ingredients with my hands.
After you have chopped your nuts, place them in a large bowl and add your flavour. The liquid coconut oil and the honey, if using, will help the spices stick to your nuts and form some granola-style crumbs. Then place mix on a tray and shove it into your pre-heated oven.
Roasting this granola creates an amazing scent of roasted nuts and cinnamon that emerges from the inside the oven and slowly fills your kitchen. So stick around and enjoy that fragrance! I always love smells evaporating from the oven, anticipating the delicacies inside. And this one is one of my favourite smells!
Ok, ready to chop and roast, then?
A note on amounts
Many recipes yield huge amounts of the granola which can last for months. I usually prefer smaller batches that are easier to roast – one tray for this recipe – and better to store. Nut granola is quite filling! So you’ll eat rather small portions. And, you never know how quickly you will eat it or whether you may like to adjust your mix.
At any rate, this crunchy nut granola is so hassle-free that you can really just make it regularly, without much hassle. It is fresher that way, too. Anyhow, if you want to make more in one go, just scale up the recipe. EASY. And now, start the chopping and enjoy!
In the recipe card you can see the carb count of the whole batch, as it depends entirely on you how big a serving is. But those numbers will give you a feel about how many net carbs would be in one of your portions.
If you tried this recipe, let us know! Maybe you like a different combination of nuts that you’d like to share – so leave a comment and rate the recipe if you like.
Home-made nut granola! Easy and quick and utterly rich and delicious, with various nuts, seeds, and a hint of salt and sweetness. Perfect yogurt topping!
1/2 cup walnuts
1/2 cup pecan nuts
1/2 cup almonds
1/2 cup hazelnuts
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1 tbsp coconut sugar (replace with brown keto sweetener when on ultra low carb diet)
1 tsp cinnamon powder
1/2 tsp of sea salt
1 tbsp coconut oil
1 tbsp liquid honey (optional, replace with brown keto sweetener if on a vegan or very low carb diet)
- Pre-heat oven to 130 degrees C (260 degrees F).
- Chop the nuts and mix them with seeds, sugar and salt.
- Warm the coconut oil in a small pan on very low heat and add the honey. Pour the mix over your nuts and mix.
- Spread the mix to a tray and roast for 25-30 minutes until crunchy. Try one after 25 minutes to see if they’re ready.
- Category: basics
- Method: chop and roast
- Cuisine: European/American