This Mixed Nut Granola is perfect for a speedy breakfast in the morning! I love this with a little Greek yoghurt and almond milk, topped with some fresh Berries!
If you are trying to go sugar-free or are on a ketogenic diet, this mixed nut and seed granola is perfect for breakfast! One serving of granola (50g) contains only 3.2g of net carbs and loads of good fats, fibre and vitamins from all the nuts!
What´s in the Mixed Nut Granola?
The Mixed Nut Granola is made with a mix of almonds, walnuts, pecans, sesame seeds, chia seeds, golden linseeds and pumpkin seeds! Feel free to play around with the ratios or use different nuts – just use whatever you have available. I have included (rough) cup measurements for those who prefer that, too! The mixture is then bound together with some egg white and coconut oil and flavoured with cinnamon (my favourite!) and some ground cloves, adding that certain je-ne-sais-quoi!
All you need to do is roughly chop up the nuts, stir in the egg white and oil and then bake it! It´s as easy as that! Homemade Mixed Nut Granola in only 30 minutes!
Breakfast Recipes
As I said, I enjoy this mixed nut granola with some Greek yoghurt, almond milk and some fresh berries for a sugar-free, low-carb breakfast.
This granola would also be great sprinkled over any of my 5-minute Breakfast Recipes, like this Blueberry Yoghurt or my simple Classic Breakfast. Or try any of my other Quick and Easy Breakfasts.
If you are wanting an oat-based, sweeter granola, I´d really recommend my Cinnamon and Orange Granola – I absolutely love it! It tastes great sprinkled over the recipes above or on a warm bowl of Banana Porridge!
Mixed Nut Granola | Sugar-free, Grain-free, Keto
Recipe
Ingredients:
- 85g (a bit more than ½ cup) almonds
- 50g (⅓ cup) walnuts
- 60g (a bit less than ½ cup) pecans
- 35g (¼ cup) sesame seeds
- 15g (1 tbsp) pumpkin seeds
- 30g (2 tbsp) chia seeds
- 15g (2 tbsp) golden linseeds
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 large egg white
- 60ml (¼ cup) coconut oil, melted
Method:
- Preheat the oven to 180°C/350°F and line a baking tray with non-stick paper.
- Start by melting the coconut oil. If it is hard in a jar, I would measure out the required amount in a small bowl, and place it in a slightly larger one filled with boiling water. This will gently melt the coconut oil whilst you are preparing the remaining ingredients.
- Start by roughly chopping the nuts and add them to a large bowl with the rest of the dry ingredients.
- Separate the egg and whisk the egg white with a whisk until light and frothy. Pour the egg white and the melted coconut oil over the nut, seed and spice mixture. Stir until well combined.
- Evenly spread out the mixture onto your prepared baking sheet.
- Bake in the preheated oven for 12 minutes, turn and bake for a further 10-12 minutes until golden.
- Leave to cool completely before transferring to a jar or an air-tight container.
