Low Glycemic Load Granola
This granola is awesome I eat it for breakfast every morning with a cup of frozen blueberries and just a little milk or Greek yogurt
This granola is awesome I eat it for breakfast every morning with a cup of frozen blueberries and just a little milk or Greek yogurt
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 cup slivered almonds
- 1/2 cup sunflower seeds
- 1 teaspoon ground allspice
- 1 cup wheat germ
- 2/3 cup oats, quick rolled
- 1 1/4 cup wheat bran
- 2 1/4 cup golden flaxseed meal
- 1 cup shredded coconut meat
- 1 cup oat bran
- 3/4 cup vanilla whey protein powder
- 1/4 cup raw coconut crystals
- 1/8 cup sucanat
- 1/4 cup agave
- 3/4 cup coconut oil
- 3/4 cup pumpkin seeds
- 1/2 cup chopped hazelnuts
- Carbohydrate 21.0019585591586 g
- Cholesterol 11.6400000098399 mg
- Fat 17.4961337760571 g
- Fiber 8.68565232233524 g
- Protein 11.7030910738695 g
- Saturated Fat 8.34803649516035 g
- Serving Size 1 1 Serving (58g)
- Sodium 22.6369035721354 mg
- Sugar 12.3163062368234 g
- Trans Fat 1.34896208465185 g
- Calories 249 calories
Step-by-step
- Mix all the dry ingredients in large mixing bowl.
- Add spices.
- Mix well.
- Add wet ingredients.
- Mix well.
- Keep adding water until mixture holds together well.
- Add nuts.
- Press into bottom of large roasting pan.
- Bake at 300 degrees, stirring every 15 minutes, until mixture is very dry and crumbly.
Baking high-fiber cereal blends requires careful water management because the large proportion of flaxseed meal and wheat bran absorbs liquids differently than standard oat-heavy formulas. When scaling this formulation up or down, maintain the precise ratio of coconut oil and liquid sweeteners relative to the dry weight, or the mixture will fail to bind into proper clusters during baking. Stirring the pan every 15 minutes at 300 degrees Fahrenheit ensures that the dense center layers dry uniformly before the outer edges burn.
Adapting the Dry Base
Substitutions demand attention to fat and moisture content since swapping protein powders or nut meals alters the structural integrity of the final clumps. Whey protein powder contributes significantly to the dry structure, so replacing it with a plant-based alternative often requires a slight reduction in added water to prevent a gummy texture. Adjusting the seed and nut varieties allows customization of the fat profile without altering the fundamental baking mechanics.
Long-Term Storage
Cooling the finished cereal completely on the baking sheet before transferring it to an airtight container prevents condensation from softening the crisp texture. Stored properly in a cool pantry environment, this dense mix retains its quality for up to four weeks.
