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Low Carb Coconut Granola

Do you love granola but don’t love the carbs? I was making my routine Greek yogurt with coconut granola breakfast the other morning when my friend remarked: “You know, you eat a lot of carbs!” Truth be told I hadn’t even thought about it. I’m not much of a counter and I’m pretty good about choosing healthy foods so I don’t pay a lot of attention to numbers. Well, until then. That’s when I realized that I was close to eating my daily carbohydrate recommendation at breakfast!

I have an addictive personality, even to good things. I find something I like and I stick to it for a long time. For instance, I used to eat Honey Nut Cheerios with a banana every single morning for breakfast for YEARS. But I’ve learned No matter how hard you exercise, your body won’t change if your eating doesn’t change. When I learned that 80% of your body is based on your diet, I became committed to consistently making small changes to eat healthier.

A year or two ago I started eating Greek Yogurt, granola and berries for breakfast and I’m totally addicted to it. But when I realized how many carbohydrates were in my beloved breakfast, I decided to change what I can and my own low-carb coconut granola was born.

It’s super easy, and a cinch to whip up in no time. I love that it has no added sugar, is made of 100% whole ingredients and still retains a great, sweet crunchy flavor. Plus, it pairs perfectly with my Greek yogurt, blueberries and almond breakfast addiction.

Here’s what you’ll need:

3/4 cup cooked quinoa (make according to package directions with water)

3/4 cup old fashioned oats

1/2 cup sunflower seed kernels

1/2 cup pumpkin seeds

1/4 cup Qi’a superfood (chia, buckwheat & hemp mixture)

1/2 cup flaked coconut

1/2 tsp cinnamon

1/4 cup pure maple syrup

2 tsp organic coconut extract

1 Tbsp coconut oil

Preheat oven to 400 degrees. Combine quinoa, oats, seeds, nuts, coconut and spice in a bowl. Add maple syrup, coconut oil and coconut extract; mix well. Spread mixture onto a baking-paper-lined oven tray. Bake about 15 minutes or until lightly browned and crisp. Remove from oven and cool. *You could also add any kind of dried berry you might like too! Stir them in after baking, when you pull out of the oven to cool.

You can do what I do and eat it straight off the tray, substitute it for your favorite cereal, add it as a topping to your favorite treat, OR all of the above! Remember, a healthy life is made by making one small, lasting change at a time. Here are a few simple ways you can start eating healthier now.


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{ 2 comments… add one }
  • Tammy February 1, 2017, 5:39 pm

    Do you have the nutritional information for this recipe and how many servings this or what would measurement constitutes a serving?

    • admin February 1, 2017, 6:07 pm

      I do not have that information Tammy but I can try to figure it out the next time I make it! Like I said….not especially great with the numbers…! I’ll try. 🙂

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