I did a bunch of poking around before settling on a low-carb granola recipe to try, and I have to extend my kudos to Coping With Frugality for the one I ended up starting with. We go through this stuff fast, so I doubled the recipe and tweaked it slightly for our own tastes and my oven.

Low-Carb Granola

Makes about 6 1/2 cups, serving size approximately 1/3 cup.

  • 3 c. chopped nuts (I usually use almonds and pecans, but they pretty much all taste good here.)
  • 1 c. shredded unsweetened coconut
  • 1/2 c. sunflower seeds
  • 1/2 c. flax seeds
  • 1 c. oat bran (I find it slightly sweeter to the taste than wheat bran, but wheat bran works fine too.)
  • 1/2 c. water
  • 1/2 c. coconut oil
  • 1/2 c. honey (I like wildflower honey)
  • 2 Tbsp. cinnamon
  • generous pinch salt

Line two rimmed baking sheets with parchment paper. (Please do use parchment, it holds up better to this kind of treatment than wax paper. Foil might work, but I haven’t tried that.) Preheat the oven to 300°F, or 275°F if convection-baking.

Combine the chopped nuts, coconut, sunflower seeds, flax seeds, oat bran, cinnamon, and salt in a large bowl. Mix well. Melt the coconut oil and honey together, and pour over the nut mixture. Add the water. Mix thoroughly and spread onto the baking sheets, pressing the mixture down into an even layer on each sheet.

Bake 30-45 minutes until a rich golden color (35 is perfect for me), stirring and re-pressing the mixture back down to a flat layer at the 10 and 20 minute mark. Switch the trays between racks when you stir so that they will bake evenly.

Remove from the oven and allow to cool completely before storing. The granola will crisp as it cools. Keeps well at room temperature for two to three weeks easily. We like to serve this as a breakfast parfait: 1/3 c. yogurt, 1/3 c. granola, and topped with fresh fruit, especially grapes. Yum!