Chai Spiced Grain Free Granola

21 December 2016

I am a big granola fan…especially for its delicious crunch! Store bought granola's are often very high in added sugar and carbs so I have remodeled traditional granola just a little, for maximum flavour and nutrition without all the excess carbs and sugars. Cinnamon is high in antioxidants and works wonders as an anti-inflammatory, which is why it features as my main flavour for this granola recipe. This is the ultimate low carb breakfast treat for anyone who enjoys a flavourful super crunchy granola.

Prep Time: 50mins | Serves 6


1/3 cup coconut oil

1 tsp vanilla extract

2 tbsp. xylitol

1/2 cup raw almonds

½ cup walnuts

½ cup pecans

½ cup hazelnuts

½ cup pumpkin seeds

¼ cup poppy seeds

1 cup coconut flakes

1 tsp. ground cinnamon

¼ tsp. ground cloves

1/4 tsp. Pink Himalayan salt

Cinnamon Spiced Low Carb Breakfast Muesli 2


Preheat oven to 180°C

Lightly grease baking tray with olive/coconut oil spray

Step 1:

Place coconut oil in a small sauce pan and allow it to melt on low heat

Once melted, add vanilla extract, cinnamon, cloves, Himalayan salt and xylitol to coconut oil, and stir thoroughly until well combined. Allow to simmer on very low heat so that spices infuse into oil.

Step 2:

Remove chai coconut oil from heat. Add all nuts, seeds and coconut flakes to chai coconut oil mixture and stir well to make sure that all ingredients are well coated.

Cinnamon Spiced Low Carb Breakfast Muesli 3

Step 3:

Place mixture into a lightly greased baking tray and spread out evenly. Bake at 180°C

for 30-40 minutes. Be sure to check every 15 minutes to avoid burning. Granola should be lightly browned when ready. Once cooked, remove from heat and allow to cool. Stir in a little more cinnamon for extra chai flavour.

Store in airtight glass jars. Lasts for up to 3 weeks.

To serve, enjoy with unsweetened almond milk, coconut cream or coconut yoghurt.


Cinnamon Spiced Low Carb Breakfast Muesli

Yours in Health Always




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