Granola is undoubtedly a delicious and versatile food that can be enjoyed at any time of day. Whether you sprinkle it on yoghurt for breakfast or munch it as a snack in the afternoon, granola is a crunchy and satisfying treat packed with nutrients, especially when homemade.
But you won’t believe this crunchy, gluten-free granola cereal is made only of nuts and seeds. It’s a tasty, simple, and soothing option for everyone who loves nuts.
As I mentioned previously in my One Person low-carb flourless pancake recipe, I love to top my pancakes with granola. This gluten-free nutty granola is one of the tastiest crunchy toppings.
But you don’t have to use the low-carb granola only as a topping; it is delicious on its own as a snack on the go.
You can also add granola to your yoghurt or eat it with almond milk (or any milk you prefer).
When I started my low-carb diet journey, everything was new for me. I had an idea of what to eat but believed the range of food was very narrow, and I would miss my cereal. I’ve never been more wrong in my life.
I found many recipes, not just for keto cereals but also for keto semolina, keto muesli and granola clusters. I started experimenting with different flavours, nuts, and sweeteners.
Most recipes are based on American cuisine, and since I live in England, some ingredients are unavailable.
What you need for this granola with nuts
Granola bought in shops contains too much sugar, sometimes preservatives, and usually grains. Even though it’s labelled as healthy, low-sugar, or “fitness,” its ingredients often include oil, sugar or glucose syrup, soya, juice, and antioxidants. So why buy granola when it is so easy to make at home?
While this granola recipe exclusively uses nuts and seeds, you can similarly create a healthy and simple granola using rolled oats.
- Almonds are essential
- Peacan, Walnuts, Macadamia nuts, Cashew nuts, Hazelnuts, Brazil nuts
- Seeds like sunflower, pumpkin, linen (flax) or hemp seeds
- Liquid egg whites, add protein to the granola
- Salt – to enhance the taste
- Liquid sugar replacement like Sukrin syrup
- Cocoa for a chocolate flavour
NOTE:
Flavour options
I test everything I make on my husband, son and friends. My gluten-free granola is still one of the most popular.
You can make different granola flavours, but the basic recipe is always the same.
- Add two tablespoons of cacao and 1/3 cup sukrin syrup(or any other sugar-free liquid sugar replacement) for cholate flavour. That’s what I did for this recipe.
- Add 1/4 cup sukrin syrup or erythritol if you like your granola sweet.
- For the maple syrup flavour, use sugar-free maple syrup.
- Salted caramel is the latest flavour I fell in love with. Use salted caramel extract or salted caramel stevia drops to create this flavour.
How to make gluten-free granola
This granola is so easy to make that you don’t need any skills or previous experience. It’s straightforward, and you can play with the ingredients (add more of something you like or have in your pantry). You also don’t have to worry if you don’t have the exact sort of nuts or seeds or if you add less or more of them. It also doesn’t matter if you pulse (grind) the nuts into smaller or bigger pieces.
1/ Pulse the almonds in the food processor or blender.
2/ Add all seeds and pulse again.
3/ Add walnuts or pecans last and pulse until coarse.
4/ Add egg whites, syrup, cocoa (if using) and salt and mix well with a wooden spoon or spatula.
5/ Place it on the baking tray covered with parchment or baking paper and bake it for 5 minutes (it depends on your oven).
6/ Check that the granola is not burning, and if it has darker edges, toss or break it with a wooden spoon and gently mix it before returning it to the oven and bake for another 3-5 minutes.
NOTE:
Walnuts and pecans are the softest nuts, so we pulse them for a short amount of time to maintain a coarse texture.
You can also make your granola sweeter or use any other flavouring as far as it is sugar-free. Make granola any flavour that your family loves.
Storing granola
Many recipes advise storing granola in an airtight container. I usually store it in a glass mason jar or plastic container covered with an elastic band and secured with parchment paper (baking paper). In a cupboard, it lasts up to one month.
How to eat granola
- Straight from the jar: I enjoy eating this nutty granola as is, as it tastes like flavoured nuts.
- For the breakfast:
- With milk: Use any milk that suits your lifestyle and diet. My favourite is Almond and Oat milk.
- Sprinkle granola over the pancakes.
- Eat it with yoghurt. – it is actually my husband’s favourite.
- Sprinkle granola over your ice cream.
For your inspiration, look for the breakfast ideas. Try QUICK PANCAKE BY GRANDMAZEAL, and for a quick breakfast on the go, the BEST HOT CHOCOLATE FREE OF SUGAR
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EASY GLUTEN-FREE GRANOLA WITH NUTS
Cooking Tools
- 1 big bowl
- 1 food processor or grinder
- 1 spatula or spoon
Ingredients
- 1 cup Almonds - whole
- 1 cup Pecans - or walnuts
- 1/2 cup Brazil nuts - (or macadamia nuts or hazelnuts) optional
- 1/4 cup Linen seed - (flax seeds)
- 1/4 cup Pumpkin seeds - or hemp seeds
- 1/2 cup Sunflower seeds
- 1/3 cup Sukrin syrup - (or sugar-free maple or caramel syrup)
- 2 tbsp Cocoa powder - optional
- 1/3 cup Egg whites - approx 3 egg whites
- 1/4 tsp Sea salt - or Himalayan salt
Instructions
- Preheat oven to 180℃ fan.
- Line the baking tray with nonstick baking or parchment paper.
- In a food processor or grinder, pulse all the nuts, starting with almonds and seeds adding walnuts or peacans at the end. Chop nuts and seeds until there are small pieces but do not make flour.1 cup Almonds, 1 cup Pecans, 1/2 cup Brazil nuts, 1/4 cup Linen seed, 1/2 cup Sunflower seeds
- Add all the other ingredients and mix well with a wooden spoon.1/3 cup Sukrin syrup, 2 tbsp Cocoa powder, 1/3 cup Egg whites, 1/4 tsp Sea salt
- Spread the whole mixture on the parchment paper covered baking tray.
- Bake for 5 minutes, then check the granola is not burning and bake for another 3-5 minutes, depending on your oven. If your granola has a bit darker edges, toss or break it with the wooden spoon and gently mix before you return it to the oven.
- Leave to cool down completely, break and keep in a container in the cupboard.