#ketorecipes #healthyfats #lowcarb #granola #paleo #healthybreakfast #healthysnack #hormonebalancingfoods #bloodsugarbalance #insulinresistance #bloodsugarimbalance #bloodsugarfriendlyrecipes
When going low carb, many people are missing their breakfast cereal... This is what most of us grew up with. I remember my early student times when I didn't know how to cook and just had cereal all day !
This pumpkin granola will not only keep your blood sugar stable, but also satisfy your cereal craving and provides a nutrient dense meal at the same time. Packed with fiber, healthy fats, potassium and minerals, it can be enjoyed in yogurt, plant-based milk, topped on chia pudding or a smoothie or as a trail mix/snack in-between :-)
INGREDIENTS
120ml coconut oil
180g pumpkin puree (you can find it ready canned or frozen or you just bake and mash a whole pumpkin)
2 tsp cinnamon
1/2 tsp nutmeg (optional)
1 tsp ginger powder
2 tsp vanilla extract or tonka bean extract
1 tsp sea salt
30g chia seeds
160g pumpkin seeds
160g diced or crushed almonds
180g shaved or shredded coconut
350g chopped walnuts or pecan nuts
you can add a couple of drops of stevia to the pumpkin puree if you want it to be a bit sweeter
PREPARATION
preheat oven to 180°C
Cover a large baking sheet with parchment paper
Mix all ingredients together and spread over baking sheet
Bake 15-20 minutes, turn and bake the same time on the other side
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