This version of granola is no different from many other types of granola in that it’s high in fat, but this one is relatively low in carbs so as long as I don’t overdo it and eat it sparingly it conforms with the parameters of my food plan. Best of all, it really hits the spot on a day when I just want to crunch and chew or just have the ease and simplicity of a bowl of cereal. On those days it really hits the spots.

I’ve made different versions of this, with or without the carob chips, some with goji berries, with cashews instead of almonds, slices of coconut instead of shredded coconut, different extracts instead of vanilla. It’s versatile. The only thing that is a constant is the flax seed and water (because it binds everything together) and the oat bran because it’s the only grain I can have on this food plan.

Every version has been good.

Ingredients:

  • 1.5 cup water
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 cup ground flax seed
  • 1 cup oat bran (I use Hodgson Mill brand because it’s thicker)
  • 1 cup Splenda
  • 1 cup powdered peanut butter
  • 1 cup sliced almonds
  • 1 cup pumpkin seeds
  • 1 cup shredded coconut (unsweetened)
  • 1/2 cup golden flax seeds
  • 1/2 cup dark flax seeds
  • 1/2 cup sesame seeds
  • 1 bag unsweetened carob chips

 

Instructions:

  • In a bowl mix together the water, ground flax, vanilla, cinnamon, ginger, and nutmeg. Set it aside to let it get thick.
  • In a large bowl mix together the rest of the ingredients, stirring until well combined.
  • Pour in the water, flax, spice mixture and stir until everything is coated and appears to be a thick batter.
  • Turn your oven on to 180 degrees Fahrenheit.
  • Spread the mixture onto a half sheet pan lined with tin foil.
  • Place in the oven and leave for 12 hours.
  • After 12 hours turn off the oven and let the granola cool to room temperature in the oven.
  • Once it’s cool enough to handle the pan remove it from the pan and break it into small chunks.
  • Store in an airtight container for up to 2 weeks.
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