Guys I would love to share with you my new favourite eat aka Slow Cooker Low Carb Granola (Keto Granola). The bonus is that it is a refined sugar-free granola and grain-free granola too. The satisfying nut crunchy flavour is just soooooo good that you just have to go back for that second handful, right? Or is that just me.
As a recipe developer and food photographer, I spend all day working with food. BEST. JOB. EVER. This sometimes translates to not eating for large parts of my working day as I have to wait till I finish all the photography, and check it before I can tuck in. So, I find myself reaching for a snack here and there. Including one of my favourite pantry staples granola.
It makes me feel so much better to know that I am putting a few less carbs in my person as I run up and down setting up, photographing and doing all the things that foodies just HAVE to do. I don’t feel as guilty as I used to when I reach for that second helping of Low Carb Granola that is so irresistibly crunchy, nutty and so much more.
Slow Cooker Low Carb Granola Tools
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
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Here are some of the items you will need to make this recipe.
How to Make Low Carb Granola (Keto Granola)
This Low Carb Granola is very, very easy to make. Honestly. It is simply mixing up a few ingredients and baking. In fact, the hardest bit is working out which nuts and seeds you want to include. Yeap, I would be the one spending 20 mins trying to decide for my very first attempt.
My wild ingredient in this low carb grain free granola is the sesame seeds. They add such a lovely nutty flavour that I highly recommend you add them in, at least the first time anyway.
Oh and although this version recommends sugar-free maple syrup, please feel free to use swap in regular maple syrup if that is what you have available. Just note that the carb count will go up a little bit.
Making Low Carb Granola in the Slow Cooker
Well yeah, it is as simple as it sounds. Mix the dry ingredients with the liquids add to a slow cooker and press go. Yeap, you see how simple it is. All you then do is stir the granola every 45 minutes whilst it is cooking (plus avoid reaching in to taste it as it smells sooo good).
Making Keto Granola in the Oven
This also starts of my mixing dry and wet ingredients together. Then you have to lay the granola out in a single layer on a lined baking tray (you might need two) so that it does not all stick together.
Bake over low heat (about fan-assisted 120C / 140C / 275F / gas 1) for approximately 40-50 mins turning a couple of times during the process.
Really it is up to you, so go with whichever way you prefer. Try both and decide. The main this is that you make this lovely nutty grain-free granola and snack, breakfast, bake and eat away. So, so worth it.
Grain Free Granola Tips
Nuts are nuts are nuts right? Go with what is in your pantry as frankly, you would have bought the ingredients that you like. This version has cashews, almonds and walnuts but pecans and hazelnuts would work too. Mixing pumpkin seeds and sunflower seeds works well in this but you can use one or the other if you prefer.
Weight Watchers Points in Slow Cooker Low Carb Granola
There are 7 Freestyle Points in one serving of Low Carb Granola.
More Breakfast Ideas
If you like granola and breakfast and want other options then why not check out check out these below.
Thank you for reading this slow cooker Grain Free Granola recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for reading Recipes from a Pantry, UK food blog.
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Slow Cooker Low Carb Granola
- Mix the dry ingredients together in a bowl.
- Mix the maple syrup and olive oil and add to the dry ingredients and stir until well coated.
- Add to your slow cooker, Select slow cook and set the time for 3 hrs.
- Cook until the granola is crispy golden, making sure to mix the granola every 45 mins.
- Switch the slow cooker off, pour the granola in a thin layer on baking tray and allow to cool completely, before storing in an airtight container for up to 2 weeks.