3 swaps to help you ditch the cornflakes

Cereal, granola, muesli, porridge – all of these are commonly found on our supermarket shelves and in many kitchen cupboards. But most shop-bought breakfast cereals are packed with sugar and heavy on the carbs.

Instant porridge pots often come with added sugars and syrups. Granola is usually made using syrups or sugars to help it stick together, and even muesli, often touted as a healthy option, tends to include dried fruits.

So, if you fancy a change from the usual low carb yoghurt bowls and eggs for breakfast, why not try a lower carb alternative to cereal instead? Check out the recipe links below for some of our favourites.

Low Carb Granola (V)

Prep time 5 minutes

Cook time 20 minutes

Serves 12


200g Desiccated Coconut

50g Flaxseed

80g Sunflower Seeds

80g Pumpkin Seeds

60g Walnuts, roughly chopped

1 tsp. Ground Cinnamon

40g Coconut Oil, melted

Preparation Method

  1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan) and line a baking tray with greaseproof paper.
  2. In a bowl, mix together the desiccated coconut, flaxseed, sunflower seeds, pumpkin seeds and walnuts.
  3. Stir the cinnamon into the coconut oil then pour into the bowl with the remaining ingredients. Mix to ensure the granola is well covered in the coconut oil.
  4. Bake in the oven for 20 minutes, stirring the granola with a large spoon or spatula every 3-5 minutes to prevent burning.
  5. Allow to cool before storing in an airtight container or jar.
  6. Serve with full-fat Greek yoghurt and a handful of fresh berries.

Nutritional values per serving

Calories 263kcal|Carbohydrates 3g|Total Fat 25g|Protein 6g|


Low Carb Muesli (v)

Prep time 5 minutes

Serves 10


130g Sunflower Seeds

85g Desiccated Coconut

70g Pumpkin Seeds

140g Almonds

50g Pecan Nuts

1 tsp. Stevia

50g Oats

Preparation Method

  1. Roughly chop the pecans then add to a large bowl along with the rest of the ingredients and mix well.
  2. Serve with almond milk, cream, or Greek yoghurt and a handful of berries.

Nutritional values per serving

Calories 263kcal|Carbohydrates 3g|Total Fat 25g|Protein 6g|


Berry Nut Butter Zoats (v)

Prep time 5 minutes

Cook time 10 minutes

Serves 1


20g Porridge Oats

½ Medium Courgette, grated

50g Frozen Raspberries

150ml Coconut Milk

1 tbsp. Almond Butter

50g Strawberries, sliced

1 tsp. Cinnamon

 Preparation Method

  1. Place the oats, grated courgette, frozen raspberries and coconut milk into a pan. Cook on a low heat until the mixture has reached your desired thickness.
  2. Stir regularly. Alternatively, this can be cooked in the microwave. Pour oat mixture into a bowl and stir through the almond butter.
  3. Top with the sliced strawberries and cinnamon and serve.

Nutritional values per serving

Calories 487kcal|Carbohydrates 28g|Total Fat 35g|Protein 11g|


Discover more breakfast swaps when you join the Low Carb Program.