This golden, seed-rich granola is baked with toasted seeds, coconut, and cinnamon for a warm, crunchy blend that’s naturally low-carb and fibre-rich.  Sweetened with erythritol (or Nothing Naughty Fibre Syrup for chewy clusters), it’s perfect sprinkled over yoghurt or enjoyed straight from the jar.

Ingredients
 • ½ cup hazelnuts, roughly chopped
 • ½ cup walnuts, roughly chopped
 • ¾ cup pumpkin seeds
 • 1 cup sunflower seeds, roughly chopped
 • 2 tbsp sesame seeds (or hemp hearts if preferred)
 • ½ cup unsweetened coconut flakes
 • 2 tbsp linseeds (whole or ground)
 • 3 tbsp melted coconut oil
 • 3 tbsp erythritol (or swap for 3 tbsp Nothing Naughty Fibre Syrup for a stickier, cluster-style granola)
 • 1 tsp vanilla extract
 • 2 tsp ground cinnamon
 • Pinch of salt

Method
1. Preheat oven to 160°C (320°F) and line a tray with baking paper.
2. Combine nuts, seeds, and coconut in a large bowl.
3. In a smaller bowl, whisk coconut oil, erythritol (or fibre syrup), vanilla, cinnamon, and salt.
4. Pour wet mix over dry ingredients and toss well to coat.
5. Spread evenly on tray.
6. Bake 15 minutes, stir, then bake another 10–15 minutes until golden and fragrant.
7. Let cool completely - it will crisp up as it cools - then break into clusters.
8. Store airtight up to 2 weeks.
  

Macros (per ½ cup serving)
 Calories:          215 kcal
 Fat:                  20g
 Protein:           6.4g
 Total Carbs:     4.4g
 Fibre:               2.0g
 Net Carbs:       2.4g