Keto Granola – 4 Different Ways

  • Granola Base:
    • 1 cup sliced almonds
    • 1 cup chopped pecans
    • 1/2 cup chopped walnuts
    • 1/3 cup pumpkin seeds
    • 1/3 cup sunflower seeds
    • 2 tbps hemp seeds (optional)
    • 1 cup unsweetened flaked coconut
    • 1/4 cup monk fruit sweetener
    • 1 tsp ground cinnamon
    • pinch of sea salt
    • 1/3 cup coconut oil, melted
    • 1 egg white OR 3 tbsp smooth creamy nut/seed butter
    • 1 tsp vanilla extract
  • Gingerbread Granola – add the following to the base recipe
    • 1 tsp ground ginger
    • 1/4 tsp ground cloves
    • 1/8 tsp ground nutmeg
  • Peanut Butter Granola – add the following to the base recipe
    • 1/4 cup natural peanut butter
    • Replace walnuts from base recipe with 1/2 cup chopped peanuts
  • Pumpkin Granola – add the following to the base recipe:
    • 1 tsp ground ginger
    • 1/4 tsp ground allspice
    • 1/8 tsp ground cloves
    • 1/8 tsp ground nutmeg
    • 2 tbsp pure pumpkin puree
  1. Preheat oven to 300 F.  Line a baking sheet with parchment paper and set aside.
  2. Base Granola:
    1. In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon, and salt
    2. In a separate bowl, whisk together the melted coconut oil, egg white, and vanilla extract.  Pour over dry mixture and stir until moistened and combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or clean hands
    3. Bake in preheated oven for 25-30 minutes or until golden brown, rotating the pan halfway through.  Do NOT stir granola while baking
    4. Remove pan from oven and allow granola to cool completely
    5. Once cool, break granola into clusters and store in an airtight container
    6. Serve with toppings of your choice
  3. Gingerbread Granola:
    1. In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon, ginger, cloves, nutmeg, and salt
    2. In a separate bowl, whisk together the melted coconut oil, egg white, and vanilla extract.  Pour over dry mixture and stir until moistened and combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or clean hands
    3. Bake in preheated oven for 25-30 minutes or until golden brown, rotating the pan halfway through.  Do NOT stir granola while baking
    4. Remove pan from oven and allow granola to cool completely
    5. Once cool, break granola into clusters and store in an airtight container
    6. Serve with toppings of your choice
  4. Peanut Butter Granola:
    1. In a large bowl, combine almonds, pecans, peanuts, seeds, coconut, sweetener, cinnamon, and salt
    2. In a separate bowl, whisk together the melted coconut oil, peanut butter, egg white, and vanilla extract.  Pour over dry mixture and stir until moistened and combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or clean hands
    3. Bake in preheated oven for 25-30 minutes or until golden brown, rotating the pan halfway through.  Do NOT stir granola while baking
    4. Remove pan from oven and allow granola to cool completely
    5. Once cool, break granola into clusters and store in an airtight container
    6. Serve with toppings of your choice
  5. Pumpkin Granola:
    1. In a large bowl, combine all the nuts, seeds, coconut, sweetener, cinnamon, ginger, cloves, allspice, nutmeg, and salt
    2. In a separate bowl, whisk together the melted coconut oil, pumpkin puree, egg white, and vanilla extract.  Pour over dry mixture and stir until moistened and combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or clean hands
    3. Bake in preheated oven for 25-30 minutes or until golden brown, rotating the pan halfway through.  Do NOT stir granola while baking
    4. Remove pan from oven and allow granola to cool completely
    5. Once cool, break granola into clusters and store in an airtight container
    6. Serve with toppings of your choice
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