Morning routines are usually a race against the clock. You need a fast, filling breakfast that actually tastes good. This low carb muesli is the perfect solution for your next healthy reset. It is crunchy, satisfying, and completely grain-free.
Why This Recipe Is a Winner
This recipe is a winner because it keeps you full for hours. It is packed with healthy fats and crunchy toasted nuts. This is ideal for your meal prep routine. You can make a big batch on Sunday. It saves you so much time during the busy work week. Your body will thank you for the nutrient-dense start.
Simple Method
Making this is surprisingly simple and very rewarding. You just toss everything together and let the oven do the work. The smell of toasted coconut will fill your kitchen. Even if you are new to keto, you can master this. It takes less than thirty minutes total to finish.
Ingredients You’ll Need
Most of these items are likely already in your healthy pantry. Using fresh nuts makes a big difference in flavor.
- 1 cup slivered almonds
- 1 cup chopped pecans
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup sunflower seeds
- 1 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 2 tablespoons ground flax seeds
- 2 tablespoons hemp hearts
- 1/4 cup granular erythritol or monk fruit sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Step-by-Step
- Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the slivered almonds, chopped pecans, pumpkin seeds, sunflower seeds, and coconut flakes.
- In a small whisking bowl, combine the melted coconut oil, granular sweetener, vanilla extract, cinnamon, and sea salt. Whisk until the sweetener is partially dissolved and the mixture is emulsified.
- Pour the liquid mixture over the dry nut and seed blend. Fold using a spatula until all components are evenly coated.
- Distribute the mixture across the prepared baking sheet in a single, even layer to ensure uniform heat distribution.
- Bake for 12 to 15 minutes, stirring the mixture halfway through the duration to prevent the edges from scorching.
- Remove from the oven when the coconut flakes are golden brown and the nuts are fragrant. Let the tray cool completely at room temperature to allow the mixture to crisp.
- Once cooled, stir in the chia seeds, ground flax seeds, and hemp hearts (adding these post-bake preserves their delicate omega fatty acids).
- Transfer the muesli to an airtight glass container and store in a cool, dry place for up to 3 weeks.
Best Ways to Enjoy It
Enjoy this in a bowl with cold almond milk. You can also sprinkle it over thick Greek yogurt. Add a few fresh raspberries for a bright pop of flavor. It is a wonderful way to start your day. Set the table and enjoy a quiet moment before the day begins. This also makes a great dry snack for hiking.
Keep It Fresh
Store your low carb muesli in a glass jar with a tight lid. It stays fresh in a cool pantry for three weeks. You can also keep it in the fridge for extra crunch. Reheating is not necessary as it is best served cold. If you live in a humid area, the fridge is best. This ensures every bite stays perfectly crisp.
Tips for Best Results
- Don’t skip the cooling step because that is when it gets crunchy.
- Watch the oven closely during the last three minutes to avoid burning.
- Swap pecans for walnuts if you prefer a different earthy flavor.
- Make a double batch to last through the entire month.
- Add a pinch of nutmeg during the holidays for a festive warmth.
- Always use parchment paper to prevent sticking and make cleanup easy.
- Stir halfway through baking to get an even golden color.
- Store in small jars for pre-portioned grab-and-go breakfasts.
Ways to Switch It Up
- Stir in sugar-free chocolate chips after the mixture has cooled completely.
- Use melted butter instead of coconut oil for a richer dairy taste.
- Add dried goji berries for a chewy texture and extra antioxidants.
- Substitute the sweetener with a dash of stevia for a zero-calorie option.
Common Questions
Can I make this nut-free?
Yes, you can replace the almonds and pecans with more seeds. Use extra pumpkin, sunflower, and sesame seeds instead. It will still be very crunchy and delicious.
How do I know when it is done?
The coconut flakes will turn a light golden brown color. The nuts will also smell very toasted and fragrant. It will firm up more as it cools on the tray.
Is this kid-approved?
Absolutely, kids love the crunch and the hint of cinnamon. Serve it with their favorite milk or over fruit. It is a much healthier alternative to sugary boxed cereals.
I hope this crunchy muesli makes your mornings feel a little lighter. It is the perfect way to stay on track with your goals. Enjoy every bite!
— Alex
Ingredients
- 1 cup slivered almonds
- 1 cup chopped pecans
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup sunflower seeds
- 1 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 2 tablespoons ground flax seeds
- 2 tablespoons hemp hearts
- 1/4 cup granular erythritol or monk fruit sweetener
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the slivered almonds, chopped pecans, pumpkin seeds, sunflower seeds, and coconut flakes.
- In a small whisking bowl, combine the melted coconut oil, granular sweetener, vanilla extract, cinnamon, and sea salt. Whisk until the sweetener is partially dissolved and the mixture is emulsified.
- Pour the liquid mixture over the dry nut and seed blend. Fold using a spatula until all components are evenly coated.
- Distribute the mixture across the prepared baking sheet in a single, even layer to ensure uniform heat distribution.
- Bake for 12 to 15 minutes, stirring the mixture halfway through the duration to prevent the edges from scorching.
- Remove from the oven when the coconut flakes are golden brown and the nuts are fragrant. Let the tray cool completely at room temperature to allow the mixture to crisp.
- Once cooled, stir in the chia seeds, ground flax seeds, and hemp hearts (adding these post-bake preserves their delicate omega fatty acids).
- Transfer the muesli to an airtight glass container and store in a cool, dry place for up to 3 weeks.
