Homemade Lower-Carb Granola with Berry and Creamy Greek Yoghurt
Course Breakfast, Desserts & Sweet Treats, Snack, Snacks
Cuisine International
Servings 1 x 2 ltr Kilner Jar
Equipment
- 1 Roasting Tray
- 1 Kilner jar
Ingredients
- 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
Instructions
- 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