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Low Carb Granola

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granola

CAVITIES

Did you know that you can reverse tooth decay and cavities? And re-grow bones? Many ground breaking studies and research has proven this. In one particular study published in the British Medical Journal and the British Dental journal, divided 62 children with cavities into 3 diet groups for 6 months.Group A ate their normal diet plus oatmeal (rich in phytic acid).

Group B ate their normal diet plus vitamin D.

Group C ate a grain-free diet and took vitamin D.In group A, oatmeal prevented healing and encouraged new cavities, the phytic acid prevented mineral absorption.

In group B, simply adding vitamin D to the diet healed many of the cavities and decrease the ability of more to form. The most shocking effect was group C; a grain-free diet plus vitamin D basically healed all the cavities and inhibited new cavities to form.Although group C contained no bread or other cereals, it included a moderate amount of sugar, for plenty of jam, potatoes and vegetables were eaten.Dr. Weston A Price also had success curing tooth decay using a similar diet. He fed underprivileged children one very nutritious meal a day and monitored their dental health. He also used high-vitamin pastured butter in conjunction with cod liver oil. We now know that the vitamin K2 in pastured butter is important for bone and tooth development and maintenance.

granola

“Healthified” Granola:
2 cups chopped pecans
1/2 cup chopped walnuts
1/2 cup slivered almonds
1 cup sunflower seeds
1 3/4 cup Jay Robb vanilla whey or egg white protein
1/2 cup sesame seeds
1 1/4 cup coconut oil or pasture fed butter
1/2 cup Swerve (or erythritol )
1 tsp stevia glycerite
1 tsp cinnamon
1/2 tsp Celtic sea salt

Preheat oven to 300 degrees F. In a large bowl, combine the nuts, seeds, vanilla whey protein powder, erythritol, stevia, cinnamon, and salt. Melt the coconut oil. Pour over the dry mixture.

Place the granola onto a large cookie sheet with edges. Place in the oven, and let it bake for 20-25 minutes or until golden brown Remove from oven and allow to cool before breaking into pieces. Store in an airtight container. Serve with unsweetened vanilla almond milk. Makes 48 servings (1/4 cup serving).

VARIATIONS:
1. Add a tsp of Pumpkin Pie Spice or nutmeg.
2. Pina Colada Jay Robb protein and a tsp of coconut extract in place of vanilla.
3. Strawberry Jay Robb protein powder and a tsp of strawberry extract

Find different protein powder flavors and extracts HERE.

NUTRITIONAL COMPARISON (1/4 cup serving)
BareNaked Granola = 130 calories, 22 carbs, 2g fiber, 4g protein
“Healthified” Granola = 130 calories, 8g fat, 5.3g protein, 2.3 carbs, 0.9g fiber

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

95 Comments

  • kel says:

    Hi Maria!
    thank you for this info! I would be very interested in looking into this study from the British medical Journal more, do you have a link to it?
    thanks again,
    Kel

  • About soaking the nuts… Do you have to let them dry out for a certain amount of time before you use/eat them? And do you have to soak them every time or just for this recipe?

  • Susan says:

    I was wanting to try the Whey Crisps but the last couple ingredients trouble me…I thought corn starch and sucralose were bad?

  • I will look it up when I get to my office but for now check out the Weston A Price Foundation website for tons of information on this!

  • Susan says:

    I want to try the Whey Crisps but the ingredients say it contains Corn Starch and Sucralose… those are no nos right? 🙂

  • To soak the nuts, place them in water and let sit overnight.

    Happy baking!

  • Anonymous says:

    Thanks for all the great info on xylitol. I have used it a couple of times and like it. The animal lover in me just wants to alert people to the fact that xylitol can be very dangerous to pets. Just be aware and don’t share with your furry friends!

  • Thank you! Yes you are right. This is a problem for dogs who get into gum!

  • Heather says:

    Yum! I have been wanting a good granola recipe. Thank you!

  • Heather says:

    Yum! I have been wanting a good granola recipe. It makes for an easy breakfast.

  • Thank you for your kind words Heather!

  • Emmy says:

    What I never I understood is why most centenarians eat grain based diets and minimum amounts of meat. I was reading about Blue Zones the other time and I noticed it.

    Please note that this is not a sarcastic question, since I follow a no grain diet as well. I was just wondering.

  • Actually anthropologists could tell what diets cultures were eating based on their bones. Egyptians ate a lot of grains and had high rates of disease.

    Check out http://www.westonaprice.org

    Also the grains of today no longer look like the grain of ancient times. Wheat now has 42 chromosomes where when Jesus ate bread it had 14 chromosomes.

    I also recommend the book Wheat Belly.

    I hope that helps!

  • Emmy says:

    Maria thank you very much!
    You are amazing

  • I also wanted to mention that traditional cultures would soak their grains first (which decreases phytates). Sally Fallon writes a lot about this in her book: Nourishing Traditions.

    When we met our boys in Ethiopia, that is how they make their grain-based products. It was very impressive how much time they spend on soaking and grinding their own flour. They also didn’t use glutenous flours, they use temph flour.

    Happy Eating!

  • Anonymous says:

    Really happy to find your blog! It’s amazing. I would love to make this recipe, but I’m just wondering if I could substitute something else for the xylitol honey? I was so excited about xylitol when I first heard about it that I bought a giant canister of it at Whole Foods (the birch tree kind, too) and it crashed my blood sugar severely within minutes. I tried it twice to be sure, and it is definitely out of the question for me. Anyway, just wondering what you could sub for that? Thanks!!

  • Bummer on the xylitol! But did you have it with a fat/protein. Fat and protein are essential to balance you blood sugar.

    You could try Just Like Brown Sugar (with 1/3 cup water) and spread that all over the mixture.

    Happy Baking!

  • Anonymous says:

    Thanks so much for your reply. I will get the Just Like Brown Sugar (really can’t wait to try that!!) and give that a try. Yeah, I did eat the xylitol with fat and protein. I made almond flour cookies with butter. Total bust! But I am really looking forward to these recipes. Thank you!!! 🙂

  • As for Sucralose, I write about it in my book.

    “Sucralose, also known as Splenda, is a newer sweetener on the market. It is most well known for its claim to be made from sugar. It is 600 times sweeter than table sugar. It provides basically no calories and is not totally absorbed. In 1999, it was given approval for use as an all-purpose sweetener. It is currently found in over 4,500 products, including foods that are cooked and baked. The FDA reviewed studies in human beings and animals and determined that sucralose does not cause reproductive or neurological risk to human beings.
    The product Splenda is also not actually calorie-free. Sucralose does have calories, but because it is 600 times sweeter than sugar, very small amounts are needed to achieve the desired sweetness; but this is only when you use the true form (liquid sucralose). Splenda, however, is bulked-up so it can be used in place of sugar. The first two ingredients in Splenda are dextrose and maltodextrin, which are carbohydrates that are not free of calories. One cup of Splenda contains 96 calories and 32 grams of carbohydrates, which is substantial especially for those with diabetes but overlooked due to the label claiming that it’s a no calorie sweetener.
    Splenda has also been found to inhibit zinc and iodine from being absorbed, which are essential for proper thyroid function. It is also linked to decreasing good gut-bacteria, which will increase Irritable Bowel Syndrome.”

    • MJ says:

      so, am i to understand that the near microscopic use of Sucralose by itself is okay by you?

    • Gypsie says:

      Sucralose is poison to me. A tiny bit gives me instant diarrhea and pain all over my body, kind of like I’ve been poisoned. Once ate an Atkins Candy bar, walked across the parking lot and my legs gave way, had to grab the bumper of a vehicle to keep from collapsing. Made it it home, crawled into bed in a dark room shivering. Now then, I’m no sissy, I’m a tough old gal and never had any known allergies. I avoid it like the plague.

  • Lisa says:

    I have everything to make this except the organic zero which I guess I will have to order. Would truvia work??

  • ORGANIC ZERO = Is produced from Organic Sugar Cane Juice, which is naturally fermented and crystallized to create Organic Erythritol. Erythritol is a naturally occurring sugar alcohol that is found in our bodies, as well as in many fruits, vegetables and even certain fermented foods. CALORIES = 0.2 cals/gram
    SWEETNESS/CONVERSION = Zero is 70% as sweet as table sugar. But with zero calories and zero on the glycemic index, consumers can indulge with zero guilt
    BENEFITS = same as erythritol and stevia. And baked goods made with Zero have longer “shelf lives” than those made with regular sugar.
    UNDESIRED PROPERTIES = the molecular structure of Organic Zero prevents it from browning the way other sugars do.

    I hope that helps! I fixed the recipe anyway:)

  • Anonymous says:

    Absolutely loved this recipe!!!! I accidentally used 1/3 vs. 1/2 of erythritol and it was still great!

  • Penne says:

    I made this yesterday…VERY good. I omitted the honey but added pumpkin seeds and coconut.

  • Thanks Penne! Glad you liked it. 🙂

  • Rachel says:

    I made this granola a few weeks ago and love it!! But I didn’t realize I needed to soak the nuts first. Overnight right? So do you just measure them all out and then soak? What about the seeds.. do they need to be soaked too? thanks Maria!

  • ashley mae says:

    is there a reason you use psyillium husk on like every bread?
    Thank you! I would love to try your recipes but would like to know why you use it so much? Does it rise and act like a flour texture?

  • eclu says:

    My daughter is allergic to nuts, what else can i use?

  • France says:

    Hi Maria, sorry to bug you again 🙂 I made this today (I did make it once when the recipe had psyllium in it). I had coconut oil pooling in my pan… That didn’t happen last time. I wonder if you dry your nuts after you soak them? perhaps mine were too wet and therefore required less coconut oil to bind them? I did strain the nuts but didn’t leave them out to dry or anything. I don’t mind too much that the cereal is greasy as I know it’s good fat. But it is not a good look… I’m just also wondering if you changed the quantity of oil from the previous version with psyllium husk (I never saved that version). I can’t help but think it would have soaked up the extra oil… any ideas? thanks 🙂

  • janrn says:

    Hey Maria
    This is sooooo good. I was wondering if coconut oil smells like coconut or if it is just kinda odorless. I bought some but was afraid to use it so I just went with the butter. Thank you again for the recipe.

  • Heather McRoberts says:

    I found it!!! 🙂 But did this used to have Psyillum Husk powder in it? I used to make this ALL the time…I swear I remember that…

  • Anonymous says:

    I have a question on thenut soaking. Do you just drain them the next morning or do you dry them(lay them out on a towel?) before you make the granola. I would love to have granola to carry in the car!! so challenging, need something for traveling. I WILLNOT BUY JUNK FOOD! when we travel. so have to replace with something good. Smiles, Ruth

  • missv33 says:

    I tried to make this last night and it burnt 🙁 I also added in some mulberries and realized I shouldn’t have because they burned easily, too. But not sure why the nuts burnt. Maybe my oven temp is off.

  • Megan Napier says:

    Thanks for sharing this recipe. I made this granola last night and it is delicious! I used to never eat granola when I was eating gluten b/c it is high in calories, sugar and carbs. I would have to eat an entire bag to feel satisfied. However, with this recipe I had a small serving and feel great.
    My co-worker and I have been following your blog and recipes religiously. I have made about 10-15 of them. I have gone gluten and refined sugar free for over 3 weeks. I have never felt better. I am not doing this to lose weight because I am on the lean side, but to feel healthier overall. Thank you again. I never thought I would have the nerve or will power to give up grains. Now I don’t miss them at all b/c of your substitutes.
    The ingredients have gotten expensive, but I feel its a worth while expense. I have more energy for spin class and yoga. I also feel like I am getting toned up faster than before.

  • Anonymous says:

    Hi, just made the granola! It looks good and smells great but I have a concern. it never got crispy and breakable. What could I have done wrong?
    thanks
    Carrie

  • Lterry913 says:

    What is the consistency of the batter for this…I made it according to directions and spread it around loosely on cookie sheet…should i be pressing it down and should it be wet or kind of crumbly when still in the mixing bowl?

  • Patty says:

    I love this recipe and I am so thankful to have something new in my diet for breakfast! I know that you know what I mean! My question is about the Jay Robb whey protein. I know from reading your blog this is the type you prefer for several reasons and one is that it contains no SOY. I have been trying to find the best price/quality and am wondering what you think about Tera’s Whey? It does contain SOY lecithin, but how do you tell if the amount is small enough to be negligible? Or, is there no amount that is OK? Thanks Maria!

  • Melissa says:

    Magical Maria…this granola recipe is dyn-o-mite! We had been doing your earlier recipe and Mark kept saying it was “too crumbly.” But we took this out of the oven last night and it was like candy! I doubled up the walnuts and almonds, omitted the sesame seeds (but only because I didn’t have them on hand), and I used 1 big ‘ol block of KerryGold butter from Trader Joe’s. Oh. My. GAH! Bravo, lady. Nice, big chunks of granola and I LOVE the reduced baking time. 30 minutes was a dream vs. the other recipe was something like 50 minutes. Thanks!

  • Samantha says:

    Hi Maria! Is it okay to use coconut sugar? Its low gi, only 10 cals per tsp and Ive heard great benefits?

  • Paulette says:

    the pasture fed butter you recommend here is no longer available. Any more suggestions? thanks so much!

  • Emily says:

    Whoa! 48 servings? I’m guessing that’s a typo.

  • Ilona says:

    Hello Maria,
    If you make overnight oats, you can still eat your morning oatmeal and the acid is gone, so the vitamines will be taken into your body.
    Enjoy your breakfast.
    Ilona

  • […] Healthified Granola (Maria Emmerich) […]

  • Marliene Otto says:

    Hi, Maria, I am new to this way of eating. I do enjoy sourdough, and have made it with only flour, water, and yeast–no dairy. Today I tossed my sourdough starter, but hope a sourdough can be made with alternate flours such as almond flour. Thank you, Marliene

    • cemmerich says:

      Well, the yeast needs something to feed on. With flour it feeds on the starch in the wheat. Not sure of a good alternate.

  • Valerie Pergolizzi says:

    I missed having a granola as a “go to” for breakfast or just as a good afternoon snack (instead of say a few nuts). Love this granola! I will cut the recipe in half next time as the batch it made was ample! Is there a substantial difference between liquid stevia and stevia glycerite besides thickness?

  • Valerie Pergolizzi says:

    I used the coconut oil and was very concerned with incorporating it well (used a whisk and really worked it throughout the mixture). After making my first batch it seems that may not be that important because it seems to have reduced the “chunks” I like in my granola!?

  • Laura says:

    Hi Maria,
    I was just wondering, if you need to soak nuts, do you also need to soak nut flours? Specifically almond flour, as so many recipes call for that.
    Thanks!

    • cemmerich says:

      Nope, blanched almond flour is soaked and outer part removed (that is what the blanched is). 🙂

  • Valerie Pergolizzi says:

    I think I have my answer fro one of your posts above, but need to ask, I used Just Like Sugar (brown) thinking it would give the granola a “brown sugar like effect” but instead it didn’t really brown at all. This is my third time making this granola (because I love it!) and a little bummed it didn’t “brown” like the first two times. Is there something I need to know about Brown Just Like Sugar? I was using the SlowCooker recipe which stated Swerve OR Equivalent. I thought I would try something new..

  • Valerie Pergolizzi says:

    It also isn’t “clumping together”.

  • Valerie Pergolizzi says:

    Can I bake in the oven to “crisp it”?

  • Cindy says:

    Before making this granola, should I soak the nuts?

  • Lorrie Lou says:

    Winner! Loved it! I had some of your caramel syrup leftover and added to the mix (about 3/4C) before spreading onto cookie sheet. My family is sooo happy. Serving this to them as cereal tomorrow w almond milk.
    I can’t thank you enough for all of your work and effort in creating these recipes for all of us. It’s been a God-send! 🙂
    Note- used mostly coconut oil, but omitted the salt and used kerrygold salted butter. Perfection.

  • Janet t says:

    should all nuts like almonds and hazelnuts be soaked overnight?
    are almonds and hazelnuts the only ones you soak overnight?
    before eating them and or using them in your recipes?
    thanks

  • Mary gambill says:

    Would this work in a dehydrator?

  • kerenli says:

    Hi Maria-I’m interested in using Vit D3 and K2 for the purposes of helping with gum disease. In the above-mentioned study, where the grain-free group, which supplemented Vit D and healed their cavities, how much Vit D did they take? Thanks

    • Maria Emmerich says:

      I would start with 5,000 IU a day. Also, get your D levels checked first to know how much to supplement. 🙂

  • Bonnie says:

    I always get a scratchy throat when I eat walnuts and pecans! 🙁 I do not have,a true nut allergy, but an intolerance.

  • LeAnn says:

    Hello Maria,

    Thank you for all you create for all of us.
    I tried this recipe yesterday. It was delicious. My only trouble with it was mine did not turm out crunchy. It did not stick together despite following the recipe exactly. Could not soaking the nuts have made it not crumbly? Not sure what happened. I did not double the recipe either. Ideas?
    Thanks again. You make like with T1D so mych more tasty with your recipes.

  • Christof says:

    I had this experience, as well. For some reason, I ended up with a cereal rather than a granola. The granola did not crunch or ‘break apart’. I’m not sure what I did incorrectly. I did let it fully cool, but it was just sort of a soft mess. While tasty, I was really hoping for the crunch.

  • LeAnn says:

    Hi Maria,

    I did allow it to cool and spread it on the baking sheet to the same thickness you mention. Any ideas about why it may not have held together to break off in chunks? I bought a lot of ingredients and am determined to get this right. Thanks