| 12 | 40 | 462 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 8 |
| 1/2 cup | Macadamia nuts, unsalted (chopped) |
| 1 cup | Sunflower seeds |
| 1/2 cup | Pumpkin seeds (pepitas) |
| 1/2 cup | Brazil nuts (chopped) |
| 1 cup | Coconut flakes, unsweetened |
| 1/4 cup | Flaxseed meal (ground) |
| 1/4 cup | Coconut oil (melted) |
| 1/2 cup | Almond butter |
| 1/3 cup | Swerve Sweetener, confectioners (add more to taste) |
| 1/2 tsp | Sea Salt |
| 1 tsp | Cinnamon |
| 2 tsp | Vanilla extract, pure |
1. Preheat the oven to 300. Line a large baking sheet with parchment paper.
2. Combine all ingredients together in a large mixing bowl. Mix very well until all ingredients are evenly distributed. Spread the mixture evenly across the baking sheet.
3. Bake for 30 minutes, giving a stir every 10 minutes.
4. Remove from oven and let cool completely.
5. Add to a bowl and serve with a bit of almond milk for breakfast or eat dry as a snack.
Net carbs per serving: 7.75g
You can substitute different types of nuts and seeds if you like. Just keep the total number of cups the same.
I sometimes use walnuts, pecans or almonds. Slivered almonds give a nice texture to the granola.
| Meat Alternative | 1.5 |
