Grain Free Vegan Keto Granola

This keto granola is super easy to make with simple low carb, grain-free, and paleo ingredients. It’s full of crunchy clusters and makes the perfect low carb, sugar-free breakfast or snack.

Most people think that making your own granola at home is hard, but it really couldn’t be easier.  Making granola takes 1 pan, 1 baking sheet and a total of 10 minutes of active prep time.  The oven takes care of the rest.  Homemade granola is a lot cheaper and healthier than most of the store-bought boxes, that are loaded with sugar and additives.

Storing Homemade Granola

Completely cool the granola on the pan before transferring to a storage container. Store in an airtight container and this granola will keep for up to a month on your kitchen counter.

Eat it like cereal with milk or sprinkle over yogurt for a simple breakfast or pack in a ziplock bag, for a healthy snack on the road.  Try adding it to your favorite ice cream (vegan of course!  and if you are not a diet), for an added crunch.  With this simple and easy granola, the possibilities are almost endless.

Most homemade granola is made with rolled or steel-cut oats, like this cherry granola recipe I have or a multigrain granola.  The base for regular granola is carbs and sweeteners, so it usually doesn’t really fit into a keto diet.

Let’s talk all low carb diets- Atkins, keto and Paleo diets:

The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet developed in the 1920s for the treatment of pediatric epilepsy.  The diet provided just enough protein for body growth and repair, and sufficient calories to maintain the correct weight for age and height. This classic ketogenic diet contains a 4:1 ratio by weight of fat to combined protein and carbohydrate.   Often, people confuse between Atkins and Keto diet. For beginners, the difference is that there’s no cap on proteins in Atkins, while Keto limits protein to about 20 percent of your daily calories.  Keto is fats centered and Atkins is protein centered.  One similarity, they both follow carbohydrate restriction.

What makes this granola a keto/paleo granola:

  • No grains
  • Lots of seeds – pumpkin, sunflower, chia
  • Healthy fats – coconut and nuts
  • Spices – cinnamon, vanilla extract
  • Sugar-free/low sugar sweeteners

Homemade granola is the perfect snack for meal prep since you can bake up a big batch for the week. Then in the morning, just pour what you need into a bowl with your favorite toppings.

Grain Free Keto Granola

This keto granola is super easy to make with simple low carb, grain-free, and paleo ingredients. It’s full of crunchy clusters and makes the perfect low carb, sugar-free breakfast or snack.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Allergens: Tree Nuts
  • Servings: 12

Ingredients

  • 1 cup

    coconut flakes

  • 1/2 cup raw cashews (chopped)
  • 1/2 cup raw walnuts (chopped)
  • 1/2 cup raw pistachios ( shelled)
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons flaxseed meal
  • 1/2 cup sliced almonds
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoon extra virgin coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1/2 cup freezer dried raspberries or goji berries
  • 1/4-1/3 cup maple-flavored sugar-free syrup

Instructions

  1. Preheat the oven to 300 F. and line a baking sheet with parchment paper.

  2. In a large mixing bowl, combine the coconut flakes, cashews, walnuts, pistachios, sunflower seeds, pumpkin seeds, chia seeds, flaxseed meal, almonds, ground cinnamon and salt.

  3. In a small saucepan, under medium heat, combine the coconut oil with vanilla and sweetener and let it heat up for 1 minute.

  4. Pour the liquid mixture into your large bowl with the grain-free granola. Use a spatula to stir and combine it.

  5. Pour the liquid mixture into your large bowl with the grain-free granola. Use a spatula to stir and combine it.

  6. Bake the granola for 25 minutes, stirring halfway through with a wooden spatula. The granola is ready when it is golden-brown and crisp.

  7. Let it cool down for 15 minutes on the baking sheet then stir in the dried freeze raspberries or goji berries.

  8. Transfer your cool granola into a glass preserving jar.  Store it for up to 2 weeks.

BON APPÉTIT!