Granola (LC)

Granola (LC)
Granola (LC)
BEST SIMPLEST NUTTY AND CRUNCHY GRANOLA I have a granola recipe that is awesome, but it is fussy and this one is so easy, that it is my go-to recipe for granola now. It also remains super-crunchy and we live in a humid climate. You can even eat it as cereal with low-carb milk and sweetener, but it is best served atop your favorite yogurt, such as Greek yogurt, which you can sweeten to your taste or over ice cream. Did you know that 1 cup of yogurt has only 4 usable grams of carbohydrate? Here is an excerpt from Splendid Low-Carbing (my earlier series of low-carb cookbooks): "Yogurt, Buttermilk and Kefir - Happily, the Go-Diet authors, Jack Goldberg and Karen O'Mara changed my outlook with regard to these products. The live cultures such as lactobacillus are hugely beneficial to your health in many ways (see pages 21 and 48 of their book), not the least of which is helping combat yeast overgrowth, promoting colon health and boosting the immune system. According to laboratory studies, 1 cup (250 mL) plain yogurt contains only about 4 grams of carbohydrate, since these live bacteria have changed the lactose into lactic acid, and this is not taken into account in the nutritional analysis. Daily consumption of yogurt is therefore highly recommended." Variations: You can play with this recipe and use the nuts you prefer. After baking, you can add some chopped dried fruit, raisins, sugar-free dried cranberries or desiccated coconut or even chocolate chips or a chocolate bar broken up into bits (white or dark). This will make it almost like a trail mix and you'll want to simply snack on it. Helpful Hints: You can use almond flour. The lighter version is using almond flour. The granola should last at least a month stored at room temperature in an airtight container. It remains crunchy as can be! Yield: 51/2 cups (1.25 L) 1/4 cup (60 mL) preserving 2.9 g net carbs
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
vegetarian white meat free gluten free red meat free shellfish free contains eggs dairy free pescatarian
  • 2 egg whites
  • 1/4 cup powdered sweetener (60 ml)
  • liquid sweetener to taste (optional)
  • 3/4 tsp salt (3 ml)
  • 2 cups almond meal* (500 ml)
  • 1 cup raw almonds chopped (250 ml)
  • 1 cup pecans chopped (250 ml)
  • or use walnuts (cheaper) if you prefer
  • 2 cups raw almonds chopped (500 ml)
  • Carbohydrate 108.553500012771 g
  • Cholesterol 0 mg
  • Fat 290.571300066315 g
  • Fiber 62.8019996063952 g
  • Protein 108.22310000845 g
  • Saturated Fat 22.7421900056944 g
  • Serving Size 1 1 Recipe (604g)
  • Sodium 113.85 mg
  • Sugar 45.7515004063759 g
  • Trans Fat 15.5026500031099 g
  • Calories 3252 calories

My Go-To Crunchy Granola: A Simple Recipe for Busy Lives

As a busy professional, time in the kitchen is a precious commodity. I need recipes that are quick, easy, and deliver delicious results without sacrificing quality. That's why this simple granola recipe has become my absolute favorite. Forget complicated layering techniques and hours of precise measuring; this recipe is all about effortless crunch and nutty goodness.

The best part? It's incredibly versatile. I love sprinkling it over my morning Greek yogurt for a satisfying breakfast that keeps me full and energized throughout the morning. It also works as a delicious snack, making it perfect for those busy afternoons when I need a quick energy boost. And let's not forget its versatility – sometimes, I even eat a bowl of it as a cereal with a splash of low-carb milk and a touch of sweetness! The delicious nutty crunch satisfies my sweet tooth while keeping my daily carb intake under control.

The Secret to Super Crunchy Granola

Many granola recipes struggle to maintain their crispness, especially in humid climates. But this one is different. The baking method ensures that every piece achieves a perfect golden-brown crunch, and the airtight storage prevents sogginess. The result? A consistently crunchy granola that stays delicious for weeks!

Customizing Your Granola Creation

This recipe serves as a brilliant base, allowing for plenty of creative exploration. Feel free to experiment with your favorite nuts and seeds. Walnuts, for instance, offer a lovely earthy flavor profile, and adding different types of seeds adds extra texture. And once it's baked, the possibilities are endless! I sometimes add a handful of chopped dried fruit for an extra touch of sweetness, or a sprinkle of sugar-free chocolate chips for a decadent twist.

More Than Just a Snack

This isn’t just a simple recipe; it’s a testament to the fact that wholesome and delicious food doesn’t need to be complicated. It’s a recipe designed for efficiency, flavor, and the ease of preparation that fits a busy lifestyle. The satisfying crunch, the perfect balance of sweet and nutty, and the knowledge that I’m fueling my body with wholesome ingredients make this granola a staple in my kitchen.

This granola recipe is more than just a breakfast topping or a snack; it’s a reminder that taking care of ourselves doesn’t require sacrificing enjoyment or convenience. It’s about embracing simple pleasures and finding joy in the everyday. And that's exactly what this simple, yet incredibly satisfying granola does for me!

I hope you enjoy this recipe as much as I do, and I’d love to hear your own creative additions and variations!

Step-by-step

    • Preheat oven to 350°F (180°C).
    • In small bowl, combine egg whites, powdered sweetener, liquid sweetener (if using) and salt.
    • In large bowl, combine almond meal, 1 cup (250 mL) almonds, pecans and egg white mixture. Mix well. Spread on ungreased cookie sheet.
    • Place on middle shelf in oven. Bake 10 minutes, stir and bake another 10 minutes, or until toasty.
    • Stir in 2 cups (500 mL) chopped almonds.
    • The granola will crisp up more as it cools. Store at room temperature in an airtight container.
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