LOW CARB GRANOLA CEREAL
1/2 cup plus 2 tablespoons LC-Granola & Cookie Bites Mix, 88 grams or about 3 ounces
2 tablespoons water
2 teaspoons coconut oil
1/4 teaspoon vanilla
1 ounce sliced almonds (1/3 cup)
1/2 ounce unsweetened coconut (1/3 cup)
1/8 teaspoon cinnamon
In a medium bowl, stir together the LC-Granola & Cookie mix, salt, water, coconut oil and the vanilla. Add the nuts, coconut and cinnamon. Spread the mixture on a sheet of parchment paper on a baking sheet. Place plastic wrap on top of the dough and press down to an even 1/4" thickness. Remove the plastic wrap and bake at 350° for 33-35 minutes. While still warm, cut up into bite-size chunks and then allow to cool uncovered. If there are any pieces that aren't browned enough, put them back in the oven for a few more minutes, watching them closely. Serve in a bowl with low carb milk. Store any leftovers in the refrigerator.
Makes 2-4 servings
Per 1/2 Recipe: 364 Calories; 26g Fat; 8g Protein; 26.5g Carbohydrate; 23.5g Dietary Fiber; 3g Net Carbs
Per 1/4 Recipe: 182 Calories; 13g Fat; 4g Protein; 13g Carbohydrate; 11.5g Dietary Fiber; 1.5g Net Carbs
Although this calls for a specialy product, I think it's good enough to warrant posting it as a recipe. It tastes almost exactly like Cracklin' Oat Bran which I used to like in my high carb days. One serving of the real cereal has 29 net carbs. One serving of this low carb version has only 3 net carbs. Because of the extremely high fiber content of this granola, I'm also posting the counts for half servings for those who are sensitive to fiber like I am. Because of the flax meal in this, I recommend storing the granola in the refrigerator to keep it from going rancid. Click the photo to see a close-up.
For comparison, here are the Cracklin' Oat Bran ingredients:
Whole grain oats, sugar, wheat bran, palm oil, oat bran, corn syrup, wheat starch, coconut, molasses, contains 2% or less of malt flavoring, cinnamon, salt, baking soda, natural and artificial flavor, soy lecithin, nutmeg
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