Crunchy Low-Carb Seed Granola
A crunchy, lightly sweet seed granola (no oats) that’s perfect with yogurt or milk.
Servings:
Ingredients
- 2 tablespoon(s) coconut oil or neutral oil
- 3 tablespoon(s) maple syrup
- ½ cup(s) finely chopped almonds
- 1 tablespoon(s) ground flax
- ¼ cup(s) pumpkin seeds
- 3 tablespoon(s) sesame seeds
- ¾ cup(s) sunflower seeds
- ¼ teaspoon(s) salt
Instructions
- Preheat oven to 285°F (140°C). Line a baking sheet with parchment.
- Melt coconut oil in a small pot or in the microwave, stir in maple syrup and salt.
- Stir in almonds, flax, pumpkin seeds, sesame seeds, and sunflower seeds until coated.
- Spread into an even layer. Bake 18–22 min, stirring once halfway, until golden.
- Cool completely (it crisps as it cools), then break into clusters.
Notes
Storage: Airtight container up to 2 weeks, or freeze up to 3 months.
Nut-free: replace almonds with extra sunflower seeds.
Nutrition
Serving: 1 serving (recipe makes 10 servings) | Calories: 166kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 60mg | Potassium: 161mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1mg
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