Low-carb high-fiber granola

When & How

Breakfast: with milk, yogurt or on top of smoothies. I love it on top of açai bowls or with cashew milk.  

Snack: an easy-to-carry around and tasty snack on the go. I love taking some with me for those long afternoons at the hospital.  



(3 servings) 

  • 2 tbsp chia seeds
  • 2 tbsp flax seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp hemp seeds
  • 6 Brazilian nuts
  • 2 Medjool dates
  • 2 egg whites 
  • 1 tbsp quinoa, cooked


  1. Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
  2. Remove the pit from dates and cut into small pieces. Finely mince also Brazilian nuts.
  3. Place all the ingredients in a bowl and mix until well-combined. Transfer the mixture to the baking sheet and spread evenly. 
  4. Bake for about 15-20 min paying attention not to burn the granola. I recommend checking after 10 minutes and moving the granola around before baking for the remaining 5-10 minutes. 




All seeds are rich in omega-3 fatty acid in the form of ALA (alpha-linolenic acid) which is essential for ovary health and the healthy growth of nails and hair. Seeds are also rich in essential minerals, such as magnesium and phosphorous, and they’re rich in fiber. Hemp seeds and pumpkin seeds are particularly high in proteins.  



One of the richest sources of selenium, an essential mineral for thyroid function and metabolism. Think that two Brazilian nuts a day are enough to cover the daily requirement for selenium.  


This type of date is one of the healthiest natural sugars. They are rich in important minerals for bone health and fiber which helps with intestinal transit and regularity.   



Egg whites provide the right level of crunchiness and a good amount of proteins for a low-carb, but high-protein granola.

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