This Keto granola is crunchy and perfectly sweetened! Delicious with your favorite nut milk, over a little plain Greek yogurt or fresh fruit. This is a breakfast and snack must for any Keto or low carb diet!
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I've made granola several times but it's so much easier just to buy it when you are in a hurry. I love Lakanto's Keto Granola. But now that I live in Portugal, it's a bit harder to get some of the products I used in the U.S. So I'm back to making my own since I haven't found a Keto option here.
And this one is super easy. Done right on the stove, in just 5 minutes!
And this one is super easy. Done right on the stove, in just 5 minutes!
Easy 5 Minute Keto Granola
Yields approximate 3 cups
Ingredients:
1 cup pecans
1 cup walnuts
1/2 cup unsweetened coconut flakes
1/4 cup roasted pepitas
1/4 cup sunflower seeds
2 Tablespoons Chia seeds
2 Tablespoons Hemp seeds
2 Tablespoons Flaxseeds
4-5 Tablespoons Lakanto Monk fruit sweetener
2 Tablespoons coconut oil
1 teaspoon cinnamon
Pinch of pink salt
Yields approximate 3 cups
Ingredients:
1 cup pecans
1 cup walnuts
1/2 cup unsweetened coconut flakes
1/4 cup roasted pepitas
1/4 cup sunflower seeds
2 Tablespoons Chia seeds
2 Tablespoons Hemp seeds
2 Tablespoons Flaxseeds
4-5 Tablespoons Lakanto Monk fruit sweetener
2 Tablespoons coconut oil
1 teaspoon cinnamon
Pinch of pink salt
Directions:
Place a large skillet on medium heat. Add oil and let it melt.
In a food processor, pulse pecans and walnuts a few times until coarsely ground into medium pieces (similar size to the other nuts and seeds) or chop by hand.
Add pecan/walnuts pieces and all remaining ingredients to the skillet and stir well to combine.
Cook for about 5 minutes, stirring occasionally until golden and fragrant.
Pour granola onto a sheet of parchment paper and let cool.
Once cooled, break into clusters and transfer to a jar (for immediate eating) or Ziploc bag (to put in freezer).
Place a large skillet on medium heat. Add oil and let it melt.
In a food processor, pulse pecans and walnuts a few times until coarsely ground into medium pieces (similar size to the other nuts and seeds) or chop by hand.
Add pecan/walnuts pieces and all remaining ingredients to the skillet and stir well to combine.
Cook for about 5 minutes, stirring occasionally until golden and fragrant.
Pour granola onto a sheet of parchment paper and let cool.
Once cooled, break into clusters and transfer to a jar (for immediate eating) or Ziploc bag (to put in freezer).
NOTES:
Alternate Cooking Method: Bake at 325°F for about 10-15 minutes, stirring halfway through (oven times vary so watch closely to prevent burning).
To store: place granola in an airtight glass jar for 1-2 weeks (I keep mine in the refrigerator), or plastic Ziploc bag for 2 months in the freezer.
Alternate Cooking Method: Bake at 325°F for about 10-15 minutes, stirring halfway through (oven times vary so watch closely to prevent burning).
To store: place granola in an airtight glass jar for 1-2 weeks (I keep mine in the refrigerator), or plastic Ziploc bag for 2 months in the freezer.
Customize with the following variations:
Swap the cinnamon for another spice such as:
nutmeg/allspice/pumpkin spice for a fragrant Autumn granola
or a pinch of cayenne if you like it spicy!
Change it up by adding extracts (add these to the oil at the beginning):
vanilla extract
almond extract
maple extract
Swap the cinnamon for another spice such as:
nutmeg/allspice/pumpkin spice for a fragrant Autumn granola
or a pinch of cayenne if you like it spicy!
Change it up by adding extracts (add these to the oil at the beginning):
vanilla extract
almond extract
maple extract
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