Keto Gingerbread Granola Recipe

Keto Gingerbread Granola Recipe

Who says that crunchy, flavourful granola needs to be full of carbs?! Your house will smell magical while this granola cooks and it is perfect as a topping on your yoghurt or served with your milk of choice. With ingredients rich in protein and omega-3 fatty acids, this is a perfect powerhouse of a breakfast.

Keto Gingerbread Granola Recipe

By: Naomi Sherman

This gingerbread granola recipe is packed with protein and omega-3 fatty acids, making it the ultimate powerhouse breakfast.


Servings

12

Prep time

Cook time

Recipe

GF, VG


Ingredients

  • ½ cup flaked almonds
  • ½ cup pecans, roughly chopped
  • ¼ cup pepitas
  • ¼ cup sunflower seeds
  • 2 tbsp chia seeds
  • ¼ cup ground flax meal
  • ¼ cup hemp seeds
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • ¼ tsp ground nutmeg
  • 2 tsp vanilla paste
  • 3 tbsp sugar-free maple syrup
  • ½ cup coconut oil, melted
  • 1 tbsp molasses (optional)

Method


  • Preheat your oven to 160ºC.
  • Place all ingredients into a large mixing bowl and stir well to combine.
  • Spread out in a thin layer on a large, lined baking tray and bake for 25 mins, stirring a couple of times during cooking. The more you stir the granola, the smaller the pieces will be so break it up to your preferred size. The granola will crisp up as it cools so be careful not to over-cook it.
  • Allow to cool before serving. Store in a sealed jar.
  • Note: While molasses is not technically “keto”, it lends a rich, spiced flavour to the granola and only adds less than 1g of carbs to each serve. The addition of it is optional but recommended.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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