Stephanie Elleson's Low Carb Granola Recipe
Cook Time: 0 Minutes
Phase: Phase 2
1 tablespoon Coconut Oil
1 Tbsp Peanut Butter, natural creamy
1 cup, whole Flaxseed Seeds
12 Tbsp Sunflower Seeds, hulled, raw
1 cup, halves Pecans
0 1/2 cup Coconut, shredded, unsweetened
2 tbsp Sucralose Based Sweetener (Sugar Substitute)
2 tsp Cinnamon
1 tsp Vanilla Extract
Tired of eggs? Atkins Success Story Stephanie Elleson shares another breakfast option with her low carb granola.
- Preheat oven to 350°F.
- In a large skillet over medium heat melt the coconut oil completely, and then stir in the rest of the ingredients. Stir continuously for 10 minutes. Remove from heat, spread mixture on large cookie sheet lined with parchment paper.
- Bake for 20 minutes. Let cool, and store in an airtight container in the refrigerator. Each serving is 1/2 cup. Tastes great with unsweetened almond or coconut milk!!!
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.