Granola, a nutty, crunchy mix of goodness. Keep this on hand to pep up your breakfast smoothies and yogurts, or grab a spoon and dig in. There's no wrong way to enjoy the texture rich splendour we call granola.

Traditionally, oats would be a primary ingredient in granola. But as we're trying to reduce carbohydrates, that won't do. In this recipe, there are no grains, just a whole lot of seeds and nuts. I've still included a sugar, in the form of honey. It's what provides the extra crunch after baking. You could try reducing the amount, replacing it with xylitol, or a sweetener, but you can't likely replace it entirely. Though, having a bowl full of sugar-free roasted nuts is also an option.

I've used wildflower honey in this recipe, but it doesn't matter which one you use. I'm going to include these details in case you want a similar as close to possible as mine. I'm not trying to be snobbish and assign any kind of honey preference. Go ahead and use clover, acacia, or dandelion. It's your granola, and you should pick a flavour you like.

It's also not so relevant whether you use flaked or shredded coconut. Nor should you worry much about the coarseness of the chopped almonds. You can leave out the sliced almonds, or add more. The seeds could be thrown in whole. It changes the texture, but it should be fine in any combination. The preparation here gives a feel I like.

Enjoy your granola.