Tart cranberries and crunchy almonds, what’s not to love?!

This cranberry almond cereal is grain-free and sugar-free, so you can indulge with some unsweetened almond milk or snack on it by the handful.

Ingredients

1 cup almonds
1/2 cup pecans
1/2 cup pumpkin seeds
1/2 cup unsweetened coconut, shredded
1/4 cup unsweetened dry cranberries
2 Tbsp hemp seeds
2 Tbsp chia seeds
1 Tbsp sugar-free maple syrup
1 Tbsp Swerve brown
1 Tbsp water

Yields: approx. 3 cups
Per serving (1/3 cup)*:
Calories: 223
Net carbs: 3
Protein (grams): 7
Fat (grams): 20

Prep time: 5 min
Cook time: 30 min
Total time: 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 250F.

In a small bowl, mix together the sugar-free maple syrup, Swerve brown and water.

Place all the remaining ingredients, except for the cranberries, onto a parchment lined baking sheet.

Drizzle with maple mixture and stir well, then spread out evenly.

Bake for 15 min.

Pull the baking sheet out of the oven, and give the nut cereal a good stir. Spread it out again and return to the oven for another 12-15 min, until the nuts are golden.

Turn off the oven and leave the cereal in another 5-10 min.

Remove the cereal from the oven and mix in the cranberries.

NOTE ON CRANBERRIES: I prepare my own in my food dehydrator to avoid the added sugars and juices in most store-bought brands. Place 2 cups of fresh or frozen cranberries in the dehydrator, then run at 150F for 6-8 hours. Store in the pantry in the airtight container, such as a mason jar.

Store the cranberry almond crunch cereal in an airtight container.

Enjoy with unsweetened milk alternative, on low carb yogurt or as a crunchy nutty garnish.