Ah-mazing sugar-free orange and pecan grain-free granola. Low carb, healthy, nutritious and unprocessed real food. Who wants fortified ultra-procesesed cereals anyway?
Orange And Pecan Grain-Free Granola
If you have been following my website for some time, you know my grain-free granolas are legendary, and why I haven't bought cereals/granola for 3 years. I encourage you to read my post on cereals/granola and the top 5 myths people believe that whole grains are healthy and a great start to the day (spoiler alert- they're not).
And watch this little video to see why I ignore the food star ratings, the Heart tick and pretty much anything with a cartoon or a barn on the packaging. The video is pure gold!
Once you have made my orange and pecan grain-free granola, you might wish to try my other flavours - the basic recipe, chocolate grain-free granola , fennel & ginger grain-free granola or how about my grain-free granola bars?
I make a big batch and this lasts our family of five for 2 - 3 weeks. From the pictures I am tagged with on Instagram, looks like many of you are in this routine also.Ah-mazing sugar-free orange and pecan grain-free granola. Low carb, healthy, and nutritious.
Serve orange and pecan grain-free granola with coconut cream, unsweetened natural yoghurt, and a few low sugar berries.
Stable Blood Sugars - One reader sent me his stable blood glucose readings after enjoying my other grain-free granolas with berries and unsweetened yoghurt.
Please rate this recipe.
Orange And Pecan Grain Free Granola Recipe
- 500 g (8 cups) desiccated/shredded coconut unsweetened
- 300 g (2 ½ cups) sunflower seeds
- 300 g (2 ½ cups) pumpkin seeds
- 70 g (¾ cups) sliced almonds
- 40 g (½ cup) psyllium husk
- 70 g (¾ cup) pecans chopped
- 4 tablespoon (4 tablespoon) granulated sweetener of choice or more, to your taste
- 50 g (¼ cup) coconut oil melted
- orange zest
- Place the coconut, nuts, and seeds on a baking dish, then mix.
- Pour the melted coconut oil over the mixed nuts and seeds, then add the sweetener and orange zest. Mix again.
- Bake at 180C/ 350F for 20 minutes until golden brown. You MUST stir the granola as it bakes and browns every 3-4 minutes to ensure the granola doesn't burn. Stirring it so often ensures the granola is crispy through the entire batch
- Once the entire grain-free granola is browned and baked, remove it from the oven and allow to cool completely before placing in storage jars.
- Serving size is ½ cup, aprox 45g.
- I store mine in the pantry, even in the summer where it should last for up to a month.
- Alternatively, store in the fridge for up to 2 months or can be frozen for up to 3 months.
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
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recipie doesn't say when to add coconut, unless 'add nuts' in the instructions means coconut.
Apologies, I have amended the recipe. You are correct, it should include coconut in step 1.
I made this today. It is yummy. I will make this one again. I'm excited to try the other recipes as well.
@Libby - you were correct to warn that it burns quickly.
1) Only use the top shelf to bake in two pans. (My bottom shelf pan is the one that burned a little.)
2) In my oven, I'd make it about 12-14 minutes, rather than 20 for cook time. (All stoves heat differently - this is for sure.)
3) Turn down the temperature to 325F - to see if that helps
Thanks for the lovely recipes
Great tips Phyllis, and I'm so pleased this is a regular in your weekly meal plan.
I just made these and I probably should’ve amended the serving size. Did you have a recipe to convert some of this granola into bars, so I can make it a travel version out of some of my mixture.
It’s very crummy.
YES!!! I do have a granola bar recipe, take a look at this one. Just change the flavours to orange and pecan if this is what you prefer 🙂
Where the best place for nuts in Australia budget wise?
Either at your local grocery store when they are on 'special' or sometimes they are stocked at Low-Carb Emporium, AUS – Use Low-Carb Discount Code DITCH5% for 5% Off. Click here and use the DITCH5% code.
Can I substitute coconut I hate it, but want to make a granola. Have made my own for a while but have used rolled Oates, but as I’ve changes to carb free (Keto) eating that recipe doesn’t work for me any more.
All my granola recipes are fairly easy to adapt and mess about with. Yay! I have a new recipe coming up in a few weeks that is zero coconut but until then, why not omit the coconut entirely and add additional seeds and nuts to make it a nutty granola. The serving size will probably be less (it is super filling) but boy o boy is it yummy.
Making this morning. Tweaked a little as we had eaten all the pecans so making with walnuts and keeping the almonds separate ( husband allergic). Smells so good!!
I am not sure why the psyllium? I use it when I bake LCHF bread which helps with the texture, but I don't understand why it should be in granola? Otherwise the recipe looks delicious!
This recipe looks really amazing! Is it suitable for all seasons?
You dont say how your granolas should be served; should i eat it dry, pour milk over it, yoghurt or what? In your book, the pic accompanying the fennel and ginger granola includes an image of what looks like a bottle of milk.....is this what i should use please? Diolch/thank you.
How you serve it is up to you and how low carb you would like to be. My children tend to have it with full fat milk or natural yoghurt. My husband always has it with natural yoghurt and coconut cream to amp up the healthy fats (it keeps him full until lunch this way). My children also like it sprinkled on top of whipped cream as a quick dessert with berries.
This recipe sounds great. Would it be okay if, instead of coconut cream, I used 11% fat plain Greek yogurt? I love the thickness and creaminess of this and the thought of having your granola with it, sounds yummy. Would that be enough for a breakfast, or should I add something else?
Absolutely! Go for it and enjoy 🙂
What could the pumpkin seeds be replaced with? I am allergic to them, so could I use walnuts or another seed?
The beauty with these grain free granola recipes, is that they are so adaptable. You may use any combination or seeds and nuts that you enjoy and can tolerate.
Hi, I'm so glad you have a recipe for granola, it ratified my crunch craving. One question, I see in the ingredient photo you use David's Sunflower seeds, they are in the shell. Shouldn't I use installed seeds?? Thank you for your devotion to the Low Carb lifestyle!!
Clarification "satisfies my crunch craving...."installed sunflower seeds
Great question, I've amended the image to show hulled sunflower seeds. And thank you for your lovely comments, it is my pleasure to devote myself to low carb living, I love it!
Hi Libby. The above recipe requires 300g pumpkin seeds twice? Is that deliberate, or accidental?☺️
I can only see one addition of pumpkin seeds in the recipe. Are you able to send me a screen shot? I can then see where this has occurred?
Hello! I'm so glad I've stumbled upon your site! Thank you! I haven't done this much baking in several years! I do have 2 questions: I see that you use coconut cream for your granola. Do you just leave it as is, whip it, or mix it with your yogurt? I've never used coconut cream before.
Many of your flavoured granolas use sugar substitutes. I know things like stevia and swerve aren't supposed to impact blood glucose but I'm still new to this. How often (a week) should one be consuming a sugar substitute?I realise it varies for each person. Just looking for a general idea.
Again, thank you so much for sharing all this hard work!
Hi Nadine, I'm glad you stumbled across my website. As for your questions, coconut cream I buy is the full fat coconut cream. It is generally 25% fat and is as thick as heavy/double/whipping cream. It can be poured straight from the tin/can/box. If you can't find it, you can use coconut milk, but check the labels for the highest fat and the lowest carbs. As for sugar substitutes, this is my Ultimate guide to low carb sweeteners. There is no weekly limit but I do try to emphasise that part of the ethos of going low carb is to give up our sweet baking and sweet treats on a regular basis. We want to lose our sweet tooth. Saying that, we all have occasional cravings and we all love to enjoy a sweet treat occasionally so when we do, it is best to curb that craving with a low carb sweet treat made with a sweetener that doesn't raise or blood sugars that would trigger more cravings. Also, as time goes on, how much sweetener you need to add to a recipe will change, which is why I add "sweetener of choice, to your taste" as we are all on different parts of our sugar free journey. What might taste sweet to you, might be over sweet to another. Enjoy experimenting 🙂
Could you use seeds, such as sesame or chia instead of the psyllium?
Absolutely, you can adapt this to combine any seeds and nuts you prefer and tolerate. Enjoy 🙂
4 to 6 TABLESPOONS of sweetener? That seems a lot given how strong it tends to be...
The sweetener in the recipe is granulated so measures spoon for spoon in place of sugar, you may be thinking of pure stevia whereby you would only use it in the range of a fraction of a teaspoon. This is a great article - Ultimate guide to low-carb sweeteners. All my recipes also state "to your own taste" as this is the most common aspect of low-carb baking that we need to individualise. We are all on such different parts of our low-carb and sugar-free journey. So what might be sweet for one person, may be excessive or inadequate to another.