Low-Carb Coconut Granola Recipe {Florida}

United States, Recipe from Florida! This Low-Carb & Vegan Coconut Granola recipe is tasty and filling. One of the quickest things that I make for breakfast which is sugar-free.

I love this recipe because there is no brown sugar and no egg whites to make this great clusters of homemade granola recipe. It took a few tries to get it right but now I make it every 2 weeks because I love granola. I put it on top of my oatmeal or yogurt for breakfast to add that extra favor in the morning.

When we travel or go on a day trip, I always pack breakfast and lunch along with a few snacks. I hate road food and have gotten sick one time to many. So now I pack food to make the trip more enjoyable.

This a great recipe for road trips which I also pack extra if I’m leaving for more than a day. I have the perfect containers to take with me so there is no mess and gluten-free oats don’t get mushy.

With Jeff having diabetes, it’s hard to buy things that taste good without having corn syrup or brown sugar. Those to items spike his diabetes like crazy high so we try not to buy anything with these two ingredients. It makes a world of differences for him when he checks his glucose.

HOW TO MAKE LOW-CARB & VEGAN COCONUT GRANOLA RECIPES

1. In a large bowl, combine oats, walnuts, pumpkin seeds, and sesame seeds..
2. In a saucepan, heat up maple syrup and coconut oil until it boils.

3. Pour into the large bowl and mix, coating all of the oats.
4. Use sheet pans with parchment paper, pour the mix and spread on to the pan.

5. Bake in a preheated 375 degree oven for 15 to 20 minutes, stirring occasionally, until the ingredients start to toast.
6. Add sweetened coconut and dried blueberries, and return to the oven for 5 more minutes.
7. Do not remove from pan until it is cool at room temperature.
8. Once it’s cooled completely, brake it up and store in airtight container.

Variations

There are a few different ways to make this recipe which I have tried. The one thing to remember is not to mix the dry fruit with the mix and cook all together, only place it on top and cook for about 5 to 10 minutes.

• Dried Cherries
• Dried Mangos
• Dried Cranberries

Ways to Serve

There are different ways that I like to eat my granola for breakfast. My favorite is over vegan yogurt with fruit of any kind. It adds tons of flavor makes a very filling breakfast. Here is a few other options that I make for Jeff.

• Top on cream of wheat
• Add to oatmeal bowl
• Sprinkle on top of any cereal

TRAVEL GUIDE TO Florida

• Honeymoon Island in Dunedin Florida
• Clearwater Florida Beach
• 10 Things To Do In Key West
• My Summer In Dunedin Florida
• Living In A Small Town {Dunedin Florida}

★ Like this post? ★ Tried this recipe? Give it a star rating below! ★ Let us know in the comments below or on social media using #LizzyLovesFoods and tag us @LizzyLovesFoods

You can connect with us on Instagram and Facebook account or on Pinterest. Don’t forget to sign up to our newsletter & stay up to date with our latest Recipes & Travel Adventures.

Low-Carb & Vegan Coconut Granola recipe

Lizzy Cascalheira

Low-Carb & Vegan Coconut Granola recipe is tasty and filling. One of the quickest things that I make for breakfast which is sugar-free and also vegan.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine Gluten Free, Low-Carb, Vegan

Servings 20

Calories 171 kcal

Ingredients

  

1x2x3x

• 2 cup rolled oats
• 1 cup walnuts
• ½ cup raw pumpkin seeds
• ½ cup sunflower seeds
• 2 tbsp. flax seed
• 2 tbsp. chia seeds
• 2 tbsp. cacao powder
• 4 tbsp. maple syrup
• 3 tbsp. coconut oil melted
• ½ cup Flaked sweetened coconut
• ½ cup dried blueberries

Instructions

 

• In a large bowl, combine oats, walnuts, pumpkin seeds, and sesame seeds..
• In a saucepan, heat up maple syrup and coconut oil until it boils.
• Pour into the large bowl and mix, coating all of the oats.
• Use sheet pans with parchment paper, pour the mix and spread on to the pan.
• Bake in a preheated 375 degree oven for 15 to 20 minutes, stirring occasionally, until the ingredients start to toast.
• Add sweetened coconut and dried blueberries, and return to the oven for 5 more minutes.
• Do not remove from pan until it is cool at room temperature.
• Once it’s cooled completely, brake it up and store in airtight container.

Video

Notes

• The one thing to remember is not to mix the dry fruit with the mix and cook, only place it on top and cook for about 5 to 10 minutes.
• Use different dry fruits such as; dried cherries, dried mangos, dried cranberries

[adsenseyu1]

Nutrition

Serving: 170gCalories: 171kcalCarbohydrates: 14gProtein: 4gFat: 11gSaturated Fat: 4gCholesterol: 0mgSodium: 4mgPotassium: 178mgFiber: 3gSugar: 4gVitamin C: 0.1mgCalcium: 34mgIron: 1.4mg

Tried this recipe?Let us know how it was!