I don’t know about you, but for me, a quick, on the go breakfast is the most challenging meal when it comes to trying to remain low carb. At the weekends, when I have the time, I will have something like smoked salmon and avocado or grilled mushrooms however, this doesn’t really work mid-week when on the go. The delicious treats in Starbucks (other coffee establishments are available) tempt me on a daily basis but I always avoid them as everything breakfast-y is so carb heavy…croissants….muffins…danishes….granola.
I therefore wanted to come up with an easy option to be able to make in advance and grab on the run, this is where my low carb granola was born. I realise I am not re-inventing the wheel with this and that many other recipes exist however, I do think this one is rather scrumptious…
Makes 8 portions
75g Pecan Nuts
50g Golden Linseed
50g Pumpkin seeds
100ml Sugar Free Caramel Syrup
40g Chia Seeds
170g 0% Fat Greek Yoghurt
- Place all ingredients in a non-stick saucepan on a low heat.
- Ensure that all nuts and seeds are coated in the syrup and leave to ‘caramelise’ for 15 minutes.
- Leave to cool and you are ready to serve!
I then stir in the chia seeds and yoghurt before splitting the mixture in to 8 portions and putting in the fridge. This is then a great ‘grab and go’ option which I take to work and munch at my desk every day – couldn’t be easier and it is super tasty!!