So much so that I have decided to make a gazillion different version of it including a slow cooker low carb granola. Bonus is that it is a refined sugar free and grain free granola too so one of those dishes that covers quite a few different dietary requirements.
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 is so easy to spend a quick minute grabbing a handful of granola and crunching away. 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.
Or with a little longer break (5 mins can totally work in a quick grab this and scoff it all down or no food for you for another 3 hrs kind of way) then nothing beats a bowl of granola topped with cold milk and a massive handful of berries.
So I have been wanting to make some low carb granola for the longest time and I finally did it. 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 that is so irresistibly crunchy, nutty and so much more.
How to make: low carb granola (keto granola)
The best thing about this low carb granola is that it is very, very easy to make. Honestly. It is simply mixing up a few ingredients and baking. In fact, the hardest t 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.
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.
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 not that the carb count will go up a little bit.
Making low carb granola: the slow cooker way
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 low Keto Granola: the oven way
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 and 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.
If you like granola and want other options then why not check out check out this slow cooker vanilla coconut cranberry granola, or this spiced apple granola. For more breakfast recipes why not try these Perfect Keto Pancakes.
Guys, here is how to make slow cooker low carb granola. Please do try it and if you do make it, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Thank you for reading this slow cooker grain free low carb granola recipe post. This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
- 125 g (1 cup) sunflower seeds
- 65 g (0.5 cup) pumpkin seeds
- 225 g (2 cups) mixed raw nuts (cashew, almonds and walnut)
- 25 g (0.5 cup) shredded coconut (unsweetened)
- 2 tbsp sesame seeds
- 0.5 tsp dried orange zest
- 0.25 tsp ground cardamom
- 0.25 tsp ground nutmeg
- 2 tbsp sugar free maple syrup
- 2 tbsp olive oil
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.