Low-carb granola!

Here’s the video for making homemade, low-carb granola!

This granola is a great option to the high carb and high sugar options available in stores. Even “healthy” granolas that are sweetened with agave or honey are too high in carbohydrate for most people. This version is more protein and healthy fat dense without all the added sugar. We put it on top of cottage cheese or ricotta cheese for added protein rather than yogurt which tends to be higher in carbohydrate.


1/2 cup organic almonds

1/2 cup organic walnuts

1/4 sprouted buckwheat (raw, not toasted)

1 tbsp organic coconut oil

1 tsp vanilla

1 tsp maple syrup (or 2-3 drops liquid Stevia)

Cinnamon to taste

1/2 cup organic cottage cheese

Options: Add pumpkin seeds, flax seeds, peanuts,  and/or dried fruit to the mixture. Season with ginger, cardamom, or nutmeg. Eat over plain yogurt or ricotta cheese instead of cottage cheese. Top with fresh berries for extra antioxidants.

How to:

Sprout nuts and buckwheat in separate bowls in the fridge over night. Pour nuts in a bowl and cover with purified water until there is 1 inch of water above the top. Do the same for buckwheat. Pour off all excess water and rinse thoroughly under cool water. Make sure to wash all the “slime” off of the buckwheat.

Pre-heat oven to 200°

Melt coconut oil on low heat over the stove and pour over sprouted nut & buckwheat mixture. Add maple syrup, vanilla, and spices and mix well.

Spread thin over a cookie sheet and cook in oven on 200° for 30 minutes. Stir half-way through.

Store cooked granola for up to a week in the fridge. This granola can also be eaten raw.

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