Low-Carb Yogurt Granola Recipe
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
One of the foods I REALLY missed when I experimented with the keto diet was granola. While I’m not the biggest fan of oatmeal or oats in general, granola is a major exception. Something about the crunchy, crispy and buttery taste of oatmeal that puts a smile on my face.
Even though I’m not following the keto diet anymore, I still try to watch the amount of carbohydrates I consume daily because and adopt a diet higher in healthy fat. So, I made this granola so I could accomplish my goals while also enjoying one of the foods I really enjoy.
This idea came to me when my friends at Chobani asked me to help them celebrate their 10-year anniversary. They’re giving away free yogurt** to as many people as possible so it’s only fitting that we give the people a simple low-carb yogurt granola recipe, right?! I think so!
I swapped the oats with a combination of almond slices and coconut flakes to give the other nuts and seeds something to bind to that closely resembles oats. The fat content is higher, carbs are lower and the incredible flavor is ever present with this sweet & spicy Curry spice mix. My dog, Max, is used to the smell of food cooking in the house but for some reason, this granola recipe had him unusually excited. I can’t blame him though – it was BANGIN’! Enjoy our yogurt granola recipe.
**No Purchase Necessary to Receive Free Participating Product. Quantities limited, while supplies last. Void in NJ & LA, For Addtl Terms and Restrictions Visit Chobani.com/freeyogurt
Low-Carb Yogurt Granola Recipe
Ingredients for 22 hearty servings
Serving size: ~1/4 cup (or 4 tablespoons)
- 1 egg white, whipped until peaks form
- 1 cup (~120g) chopped pecan, pieces
- 1 cup chopped cashew, pieces
- 1/3 cup milled flaxseed
- 1/2 cup (20g) unsweetened coconut flakes
- 1/2 cup almond slices
- Spice
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon curry powder (or more if you like more “Curry” in your life 🙂 )
- 3 tablespoons agave (you can use less but you’ll need at least 1.5 tablespoons)
- Set oven to 350F.
- Whisk eggs in a large bowl until peaks form – should look like white foam – for about 3 to 5 minutes.
- Add in the remaining ingredients and mix everything together using a spatula.
- Line a baking tray with parchment paper or nonstick foil, then spread out the granola on the tray. I like to pack my granola in because I like the pieces to bake together to create larger chunks.
- Bake for 15 to 20 minutes or until golden brown. Allow the granola to completely cool to room temperature and harden. For best results, remove the granola (with the parchment paper underneath), and rest it on a cooling rack.
- Break it apart using your fingers and store in an airtight container for up to 1 month.
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