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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!

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!

Course Snack
Cuisine American
Keyword caramel, coconut, gluten free, granola, low carb, Samoa cookie, sugar free
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 283 kcal
Author Denise

Ingredients

  • 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

Instructions

  1. Preheat oven to 250 degrees.

  2. In a large bowl, mix the nuts and seeds but not the coconut or chocolate. Separate the mixture into two smaller bowls.

  3. In one bowl add the Torani Belgian cookie syrup and mix well. In the other bowl mix in the salted caramel syrup. 

  4. 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.

  5. 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.

  6. 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. 



  7. 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.

  8. NOTE: You can make substitutions for most of these ingredients. Please see post for more ideas.