This healthy granola is full of crunchy grain free clusters and takes just 10 minutes to prep. It’s sugar free, keto, paleo and so easy to make with low carb ingredients.
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FAVORITE HEALTHY SNACKS
When it comes to healthy snack recipes, these Keto Granola Bars, Keto Peanut Butter Cookies and this Keto Granola are a few of our favorite recipes we make regularly.
It doesn’t get much easier than homemade granola. You can make it ahead of time so it’s the perfect breakfast meal prep recipe. Plus, there are a ton of ways you can customize it according to what you like or have in your pantry.
HEALTHY GRANOLA
This healthy peanut butter granola is super easy to make with just a few simple pantry ingredients. It’s not only totally addicting and delicious, this healthy granola is also grain free, gluten free, dairy free and sugar free.
Plus, this granola recipe is super versatile so it’s perfect for everyone even if you’re following a low carb keto diet.
INGREDIENTS YOU NEED
Typical homemade granola recipes are made with oats, chopped nuts and sugar. Since we’re trying to keep our granola grain free and sugar free, this granola recipe uses:
- peanut butter
- sliced almonds
- chopped pecans
- chopped peanuts
- sesame seeds
- flaked coconut
- golden monk fruit sweetener (can also sub with maple syrup or honey if not low carb / keto)
- ground cinnamon
- fine sea salt
- coconut oil, melted
- egg white
- vanilla extract
OTHER OPTIONAL ADD-INS:
- dried fruit
- chia seeds
- sunflower seeds
- chocolate chips
HOW TO MAKE HEALTHY GRANOLA:
- PREHEAT OVEN: To begin, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
- COMBINE DRY INGREDIENTS: In a large bowl, combine all the nuts, seeds, coconut, sweetener, spices & salt.
- MIX WET INGREDIENTS: In a separate bowl, whisk together the melted coconut oil, peanut butter, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined.
- TRANSFER PEANUT BUTTER KETO GRANOLA TO PAN: Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
- BAKE: Bake in preheated oven for 25 – 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
- CHILL: Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
- Serve with toppings of your choice.
IS GRANOLA HEALTHY FOR BREAKFAST?
This homemade granola is full of protein, fiber, and vitamins and makes a healthy breakfast option. Plus, with all the healthy fats from the nuts, it’s helps to keep you full all morning!
IS GRANOLA OKAY ON KETO?
HOW MANY CARBS IN GRANOLA?
This grain free granola recipe makes approximately 4 cups. 1 serving size is calculated for approx. 1/3 cup per serving.
The nutritional info for 1 serving of low carb granola is:
- 265 calories
- 3g Net Carbs = 7g Total Carbs – 4g Fiber
- 25g Fat
- 7g Protein
HOW TO STORE HOMEMADE GRANOLA?
We usually store a batch of this healthy granola in an airtight, glass container at room temperature and can last for about 3-4 weeks.
WAYS TO SERVE GRANOLA:
- Alone – straight from the jar as a healthy snack.
- For breakfast in a bowl with milk, fresh berries / fruit and toppings of your choice.
- As a dessert with some yogurt, hemp seeds, coconut flakes and fresh berries.
MORE GRANOLA RECIPES:
Banana Nut Granola (GF, Vegan + Refined SF)
This healthy granola recipe is super simple to make with low carb, paleo and keto friendly ingredients. It's full of crunchy clusters and makes the perfect sugar free breakfast or snack.
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1/2 cup chopped peanuts
- 1/3 cup pumpkin seeds
- 1/3 cup sesame seeds
- 1 cup unsweetened flaked coconut
- 1/4 cup golden monk fruit sweetener OR can sub with favorite granulated sweetener (coconut sugar or maple sugar for paleo)
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- 1/3 cup coconut oil , melted
- 1/4 cup natural drippy peanut butter , can sub with cashew butter OR sunflower seed butter
- 1 egg white
- 1 teaspoon vanilla extract
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the almonds, pecans, peanuts, seeds, coconut, sweetener, cinnamon & salt.
In a separate bowl, whisk together the melted coconut oil, peanut butter, egg white & vanilla extract. Pour over nut/seed/coconut mixture and stir until moistened & combined. Spread mixture in an even layer onto the prepared baking sheet and pat down flat with a spatula or your clean hands.
Bake in preheated oven for 25 - 30 minutes or until golden brown, rotating the pan halfway through. (DO not stir granola while baking).
Remove pan from oven and allow granola to cool completely.
- Once cool, break granola into clusters, & store in an airtight container.
Serve with toppings of your choice.
Total Recipe yields approximately 4 cups.
1 serving size is calculated for approx. 1/3 cup per serving.
Did you try this recipe?
Kathy -
So good. I always lack an ingredient or two and this prooved no different. I didnt have pumpkin seeds or pecans, so I increased the walnuts, almonds and sunflower seeds…I think i cooked it too fast…forgot to turn default 350 to 300 but was watching it so after 15 min turned it down and let it cook about another 7 minutes and its fine. I put it in a bowl with a few lily’s choco chips and a few dried cranberries and it was so yummy. Keeper recipe! Thank you
Jasmin R. -
Absolutely delicious! Thank you so much for this great recipe! Who knew keto breakfast could be this good 🙂 I replaced the munk fruit sweetener for 2 tablespoons of erythritol. The granola turned out only slightly sweet and very nutty, which was to be EXPEcted. Will DEFINETEly make IT regularly and experiment with different nuts and seeds. Thanks!!
Melissa -
Yum, this is so delicious! we make a batch every week now.