Homemade Lower-Carb Granola with Berry and Creamy Greek Yoghurt

Lower Carb Granola, Greek Yoghurt Blueberries

Homemade Lower-Carb Granola with Berry and Creamy Greek Yoghurt


Course Breakfast, Desserts & Sweet Treats, Snack, Snacks
Diet Child Friendly, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Low Carb, Vegan, Vegetarian
Servings 1 x 2 ltr Kilner Jar
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 50 g raw not toasted buckwheat, or quinoa flakes, or millet flakes or jumbo oat flakes (use one or a mixture)
  • 40 g unsweetened coconut flakes
  • 220 g mixed seeds: pumpkin sunflower, sesame, linseed
  • 3 lightly rounded teaspoons ground cinnamon
  • 300 g roughly chopped Brazil nuts or chopped macadamia nuts or almonds, or hazelnuts, or pecan nuts, or a mixture of all
  • 80 g 4 tbsp coconut oil
  • 140 g cooked & pureed sweet potato
  • 1 apple or pear finely grated
  • 2 tsp vanilla extract
  • 10-15 drops stevia 0 carbs or 3 tbsp maple syrup


  • Mix all dry ingredients in a large bowl. In a separate bowl mix together the coconut oil, sweet potato, apple, vanilla extract and stevia drops. Add this to the dry ingredients and mix together till you have a wettish mixture. You can squeeze part of it into clusters for a crunchier granola.
  • Transfer to a parchment lined tray and toast in oven at 140 C for 30 - 45 minutes. Stir occasionally. Remove from oven and leave to cool.
  • Store in an airtight container in fridge or cool pantry for up to 6 weeks.

Maggie's Tips

How to use:
  • Serve as a crumble topping on full fat yoghurt with fresh or stewed fruits
  • Add as a crunchy topping to savoury salads
  • Make into little chocolate krispie buns
  • Add to lunchboxes as a healthy snack to nibble on.
  • Grain Free Option: Omit grain completely
  • Nut free Option: Omit nuts and replace with 50% grains and 50% seeds
  • Vegan Friendly: Serve with soya yoghurt or coconut yoghurt

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