I’ve been making this easy grain-free granola for ages! These days, I’m enjoying it as a low-carb substitute for breakfast cereal. Having it on hand makes it possible again to have a breakfast that’s as simple as pouring two things into a bowl!
It also makes a yummy whole-food snack: perfect for times when I want something portable, crunchy and munchy. (Hello, road trips and movie theaters!) And happily, this recipe also satisfies the requirements for whole food, real food, sugar-free, low-carb, and Paleo diets. Maybe also keto: see notes at the end.
It comes together quickly, and is made on the stove-top, so you don’t even need to heat the oven!
A few things about the ingredients…
The coconut used is large flake and unsweetened. For the best deal, look for it where bulk foods are sold.
Sliced almonds will give a more delicate, crispy crunch than slivered — which will be better for cereal. But if slivered is all you’ve got, or you’re just making this for a snack, slivered almonds are fine.
Stevia extracts vary in sweetness. This is the brand and flavor I use.
Feel free to experiment with other brands and flavors, but just remember that it may need adjusting. If you’re unsure, try making a one-third batch first, to zone in on the perfect sweetener level for your taste.
Ready for the recipe?
Grain-free, sugar-free granola or breakfast cereal
1.5 Tblsp coconut oil
6 drops liquid stevia extract, plain or flavored*
1.5 cups large, unsweetened, dried coconut flakes
optional: additional 1 teasp coconut oil
1 cup each:
- sliced (or slivered) almonds
- large pecan pieces (or small pecans)
- large English walnut pieces
1/2 to 1 teasp cinnamon
optional: dash salt
*The sweetness level of this recipe as written is slightly sweet to someone who’s used to a sugar-free, sweetener-free life. If your taste runs sweeter, you may want to use more. If you’re unsure, try making a one-third batch first, to zone in on the perfect sweetener level for your taste.
For a full batch, your skillet / frying pan should have a 9″ (23 cm) diameter bottom, at least. Larger is fine.
Place pan over medium-low heat. Add the 1.5 tablespoon of coconut oil and the stevia drops. Stir them together, then add the coconut flakes. Turn them over several times — gently, so as not to break too many flakes — so that the oil coats the flakes on both sides.
Then let it sit, but stay near, watching for it to begin turning brown on the bottom. (The first picture below shows it as it begins browning.) As it does, gently turn large spoonfuls over every few/several minutes till many of the pieces are lightly toasted; some will still be mostly white. (Second image below.)
If the bottom of the pan looks dry at this point, add another teaspoon of coconut oil.
Add the almonds, pecans, and walnuts, and continue to stir for two or three minutes. Remove from the heat, and add the cinnamon and salt. Stir gently to distribute the cinnamon.
You may let it cool in the pan, stirring occasionally. This will probably be 30 minutes, at least. (I sometimes let it sit for several hours as I do other stuff around the house, just stirring it whenever I swing through the kitchen.)
When completely cooled, transfer to an airtight container. Keeps at room temp for a week or more.
For cereal, just top it with your favorite milk. I like coconut. 🙂
Some questions you may have:
Is there a printable? – Sure: here ya go! Grain-free sugar-free granola/cereal recipe.
Can I add other ingredients, like flax seed, chia seed, or hemp hearts? – I wouldn’t add them to the mix, because this isn’t a sticky granola, and they’re so much smaller they’re going to sift quickly to the bottom of the container. But you could certainly sprinkle them on just before eating.
Wow! Isn’t this really high calorie? – Yep. Sure is. I don’t count calories. I find that when I eat all whole foods and keep carbs in check (oh, and address my emotional eating), my daily intake tends to correct itself without any counting.
Is it keto? – It’s certainly low carb, high fat. I haven’t run the macros, but I think you might need to add more coconut oil to make it high enough fat for serious keto. (I don’t have any experience with a keto calculator, but here’s wholesomeyum’s recommendation.)
How much is a serving? – That’s entirely up to you, but I’ll warn you: because it’s so low in carbs (carbs make you hungry) and high in fat (fat makes you full), you’re going to want a lot less of this than you would of cereal. And while I don’t count calories, they do count to some extent, and nuts can quickly get you outside of healthy bounds. To keep snack servings in check, you might want to portion it out into snack baggies or other small containers. I just put a small amount in a very small bowl at home, or in baggies when I’m out.
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