It is so ingrained in us to eat cereals, muesli and oats for breakfast, and I honestly love them. But as a type 1 diabetic I find it hard to have cereal for breakfast every morning while keeping my levels in good range. Throw in some honey and dried or fresh fruit, and I am struggling most of the morning until lunchtime. So when I discovered various grain free and sugar free granolas on blogs such as Ditch the Carbs, I knew there was some hope that this low carb business and controlling my sugar levels wouldn’t be all that hard without having to sacrifice too much.
When I made this for the first time I was astounded at how good it was and how similar in taste and texture it is to a crunchy cereal or muesli. Now I make a big jar every couple of weeks (if it lasts). My boyfriend (who doesn’t follow low carb and loves Coco Pops) also loves a bowl of this. It’s great on its own, or with cold milk or thick yoghurt, or fresh berries. In the winter, try it with warm milk. I don’t have it every morning for breakfast, as I like to have some variety (such as eggs, savoury muffins, chia seed pots, granola bars, etc.), but it also makes a good afternoon snack. I keep a small jar of it at work when I want a quick and satisfying snack.
I have included 2 different types of granola here – the first one is simpler (and the one i make all the time), and the second one is crunchier because of the egg and coconut flour. They are both equally good. Mix it up with the flavours you like. Try a chocolate granola with some cocoa powder, or add some vanilla essence or some cinnamon or ginger powder for morning warmness.
500 grams of your choice of coconut, nuts and seeds, such as:
250 grams coconut flakes
150 grams walnuts, almonds or pecans
100 grams mixed sunflower seeds, pumpkin seeds, linseeds/flaxseeds, sesame seeds
1 tablespoon of stevia (to taste)
1 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon vanilla extract
Zest of one orange
2 teaspoons of cocoa powder
CRUNCHY GRANOLA TOPPING
2 tablespoons of coconut oil, melted
EVEN CRUNCHIER GRANOLA TOPPING
3 tablespoons of coconut oil, melted
2 tablespoons coconut flour
Mix all the base ingredients together in a large baking dish or tray. Add the optional flavours that you want to use (such as your choice of cinnamon, ginger, vanilla extract, orange zest, cocoa powder). Melt the coconut oil in a saucepan or in the microwave. If making the second option (even crunchier granola topping), mix in the egg and coconut flour. Pour the topping over the base ingredients and mix together. Place in a 180 degrees celcius preheated oven for 20 minutes, making sure to shake the tray and mix the ingredients every few minutes so it doesn’t burn. Allow to cool and store in an airtight container. If you’re in a hot part of the world or it’s summer, store the granola in the fridge.