Cold cereal was a foreign concept when I moved to the U.S. from Russia as a little girl. Russians eat oatmeal and other types of hot cereal, but cold cereal is mainly an American concept. Once I tried it, though, it quickly became a favorite throughout my childhood. Creating a low carb granola cereal recipe has been on my list for a while now. I knew it would bring back those nostalgic memories!
Oddly enough, for childhood me, the most common time to eat cereal was never breakfast. Instead, it was in the afternoon, when I got home from school. One of my favorite parts of the day was sitting down with a bowl of cereal in front of either the TV, my latest art project, or even a homework assignment. I had the house to myself, and that “me time” between school and evening activities was this introvert’s bliss.
Honey Bunches of Oats was by far my favorite cereal, mainly because of the granola pieces in it. I don’t know why I never asked my mom to just buy granola, since that was the best part, anyway. In any case, I’m glad that turned out to be my favorite, because granola is probably the easiest kind to replicate into a grain-free paleo cereal.
These days, my version of low carb cereal is this nutty low carb granola. It’s so good with unsweetened vanilla almond milk, and maybe some fresh raspberries thrown in. I have to confess though – sometimes I eat this granola straight out of the container. I can never have too many snacks that I can eat one-handed at work, and this is regularly one of them.
The idea for a low carb granola cereal recipe first occurred to me last year, when I made my sugar-free candied pecans. As I was coating the nuts with the egg white and vanilla mixture, I wondered how that would work if the nuts were finely chopped and I baked them instead. It seemed like a nutty granola should be the result!
When I decided to try making my own paleo granola recipe, I knew I had to try it with vanilla and egg white as the binder, just like I did for the candied pecans. This granola also has some butter for more flavor. Don’t skip that, but you can use ghee for a dairy-free option.
Even with the egg white, I was still concerned that the gluten-free granola wouldn’t stay together. Adding more egg whites seemed risky, since I wanted to maintain the crunch in my low carb cereal. My solution was adding some golden flaxseed meal as well, since that tends to bind things together quite well. It worked great in my recent cauliflower hash browns recipe, and fortunately it worked out for granola, too.
I chose my absolute favorite nut varieties for this low carb granola – almonds, hazelnuts, and pecans. Of course, you can use any kind you like. The key is to pulse the harder nuts first, then add the softer ones later, so that they all get chopped uniformly. Also, keep in mind that you’ll be running the food processor again several times throughout the recipe steps, as more ingredients are added. That means the pieces will gradually get smaller as you progress through the steps.
It might sound complicated, but I promise it’s not! I think you’ll love this low carb granola, no matter what size pieces you end up with.
Low Carb Granola Cereal Recipe (Paleo, Gluten-free, Sugar-free):
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