This samoa cookie flavored gluten free granola is a delicious and healthy snack or low carb breakfast! Eat it as is or as low carb breakfast cereal and it’s only 3.2g net carbs per serving!
You might also like this cinnamon pumpkin flavored granola too!
I love granola! It’s chewy, crunchy, sweet and easy to make so what’s not to love. Well I have a hard time with oatmeal so I had to come up with a gluten free granola like this samoa cookie flavored granola. I love the flavors of those tasty Girl Scout cookies caramel, coconut and chocolate and wanted to apply them to my granola. Besides the deliciousness of this granola, it is also low carb and has only 3.2g. net carbs per serving!
How to make homemade gluten free granola
As I mentioned, making granola is not hard. You essentially are gathering ingredients such as nuts, seeds, coconut and flavorings, tossing them in some type of oil and baking them in a low temperature oven. So there are many ways you can substitute the ingredients to make any gluten free granola your own. I’ll show you what I used but feel free make substitutes.
Samoa Cookie Flavored Granola Ingredients
Let’s start with nuts and seeds. This is what I had on hand to use: raw pecans, raw almond slices, raw sunflower seeds, sesame seeds, unsweetened coconut chips and stevia sweetened chocolate chips. (See my Amazon page for most of these ingredients.) You could use just about any nuts you like such as walnuts, macadamias, hazelnuts, etc.
As for seeds I usually use raw pumpkin seeds too or flax seeds. Lastly for sweeteners if you are trying to make this low carb, you are limited to sugar free sweeteners. Today I use Lakanto monk fruit sweetener and Lily’s stevia sweetened chocolate chips. I also used my Torani sugar free syrups in salted caramel and Belgian cookie flavors. This is a great way to add a variety of flavors without calories or carbs. I have a coupon in this post if you are interested in these syrups.
Gluten free granola recipe
The first thing you do is mix the nuts and seeds together and split into two bowls. Then add the Torani sugar free salted caramel syrup to one bowl and then the Belgian cookie syrup to the other bowl. Pour the melted coconut oil on the cookie sheet and mix the two nut mixtures in it but keep them separate so the flavors don’t mix up. Bake at a low temperature and add the coconut 3/4th of the way thorough. Lastly when it’s done and cool, mix in the chocolate chips. That’s all there is to it!
What if you don’t have Torani syrups?
You can usually find Torani caramel syrups in grocery stores or coffee shops however if you don’t have any, you can try the caramel sauce from this post and mix it before baking. No need to split the granola in two just mix it all up with the sauce and bake. Keep an eye on it because it might brown faster. I have not tried this but I’m pretty sure it will work but it might also be a little stickier and have a few more carbs.
You can also try a caramel extract and some more Lakanto sweetener as the extracts do not have any sweetness. This will not add any extra carbs to the recipe.
How do I store granola?
I like to keep mine in a sealed glass jar or container. Sometimes the air will take out the crispness of the granola. You can also use a zipped baggie too.
I tend to eat this for a low carb snack but sometimes I add a bit of almond milk and eat it as a cereal. My husband loved this as did my diabetic father in law. I hope you like it as well. Remember you can play around with the ingredients and feel free to comment any questions you have below if you want to make any changes. The nutritional information for 1 serving is:
283 cals / 27.2g fat / 8g carbs / 4.8g fiber / 5.9g protein = 3.2g net carbs
You can find many of the ingredients for this granola recipe on my Amazon page if you are interested.
Samoa Cookie Flavored Gluten Free Granola (low carb too)
This samoa cookie flavored gluten free granola is a delicious and healthy snack or low carb breakfast! Eat it as is or as low carb breakfast cereal and it's only 3.2g net carbs per serving!
- 1 cup pecans, raw
- 1/2 cup sliced raw almonds
- 1/2 cup sunflower seeds, raw
- 2 tablespoons sesame seeds
- 3 tablespoons Torani sugar free salted caramel syrup
- 3 tablespoons Torani sugar free Belgian cookie syrup
- 2 teaspoons Lakanto classic monk fruit sweetener (or sweetener of choice)
- 2 tablespoons coconut oil, melted
- salt to taste
- 1 cup Lily's Stevia Flavored Baking Chips
- 1/2 cup unsweetened coconut chips
Preheat oven to 250 degrees.
In a large bowl, mix the nuts and seeds but not the coconut or chocolate. Separate the mixture into two smaller bowls.
In one bowl add the Torani Belgian cookie syrup and mix well. In the other bowl mix in the salted caramel syrup.
Pour melted coconut oil on a large cookie tray. Add both nut mixtures to the try but make sure not to mix together. Mix in the coconut oil so it's well coated but again don't mix the two flavors together.
Bake for 2 hours total but about 1/2 hour before it's done, add in the coconut. Coconut tends to burn easily so check it every once in a while to make sure it or nothing else is burning.
Granola should have no moisture to it. if you ingredients are starting to get too brown but are not quite "dry" enough. Turn off the oven but let it sit in there. Or you can take it out and let it air dry a bit.
Let cool and store in an airtight container. Can be used as a breakfast cereal, a topping for yogurt or just snack on it as is.
NOTE: You can make substitutions for most of these ingredients. Please see post for more ideas.
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