This healthy granola is full of crunchy grain free clusters and takes just 10 minutes to prep. It’s grain-free, egg-free, dairy-free and sweetened without any refined sweeteners.
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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 refined sugar-free.
Plus, this granola recipe is super versatile with sugar-free options 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:
- nut butter / seed butter / tahini of choice
- sliced almonds
- chopped pecans
- chopped peanuts
- sesame seeds
- flaked coconut
- maple syrup (can also sub with any sticky liquid sweetener of choice such as a sugar-free maple syrup for lower carb / keto)
- ground cinnamon
- fine sea salt
- coconut oil, melted
- 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: Place the nuts in a large mixing bowl. Add the coconut flakes, flaxseeds, and spices.
- MIX WET INGREDIENTS: In a separate bowl, whisk together the nut butter, maple syrup, coconut oil, vanilla and salt. Pour over the dry mixture. Stir well to combine.
- 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 for 20 minutes. Remove the pan from the oven and use a spatula to gently stir and flip the granola chunks over. Return the pan to the oven and bake for an additional 5-8 minutes, keeping a close eye to avoid burning.
- CHILL: Remove the pan from the oven and allow the granola to cool completely. Break granola into preferred-sized clusters. Stir in add-ins of choice and serve with your favorite yogurt or milk (dairy-free or regular).
- Store leftover granola in an airtight container in the fridge for up to 3 weeks.
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 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 is full of crunchy grain free clusters and takes just 10 minutes to prep. It's grain-free, egg-free, dairy-free and sweetened without any refined sweeteners.
- 1 cup sliced almonds
- 1 cup raw pecans roughly chopped or pulsed a few times in a food processor (leaving a few larger pieces)
- 1/2 cup raw cashews roughly chopped or pulsed a few times in a food processor (leaving a few larger pieces)
- ½ cup whole almonds
- 1 cup coconut flakes
- ½ cup pumpkin seeds
- 2 Tbsp ground flaxseeds
- 2 tsp ground cinnamon
- 3 Tbsp melted coconut oil use refined to avoid any coconut flavor
- 1/4 cup creamy nut butter / seed butter / tahini of choice
- 3 Tbsp pure maple syrup or preferred sticky liquid sweetener [can sub sugar-free maple syrup for lower carb / lower sugar]
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt or kosher salt
- ⅓ - ½ cup dairy-free chocolate chips or chopped chocolate
- 2-3 Tbsp dried cranberries or dried fruit of choice
- Preheat the oven to 300F. Line a large baking sheet with parchment paper.
- Place the nuts in a large mixing bowl. Add the coconut flakes, flaxseeds, and cinnamon.
- In a separate bowl, whisk together the nut / seed butter, maple syrup, coconut oil, vanilla and salt. Pour over the dry mixture. Stir well to combine.
- Spread the granola mixture evenly on the prepared baking sheet.
- Bake for 20 minutes. Remove the pan from the oven and use a spatula to gently stir and flip the granola chunks over. Return the pan to the oven and bake for an additional 5-8 minutes, keeping a close eye to avoid burning.
- Remove the pan from the oven and allow the granola to cool completely. Break granola into preferred-sized clusters.
- Stir in add-ins of choice and serve with your favorite yogurt or milk (dairy-free or regular).
- Store leftover granola in an airtight container in the fridge for up to 3 weeks.
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.