Keto Granola Crunchy Breakfast Cereal

How to Make It

Peanut Butter Power Granola
I actually love the idea of making a grain free granola with processed nuts! Mixture will clump together. Has anyone got a different result? Does this work with Monk Fruit as a sweetner? We do post all videos right on the website, but sometimes there is a delay between when it goes on Facebook and when we add it to the website. I think I will be making this on a weekly basis!!!!!!!!

Nutrition Information

Paleo Coconut Cacao Nib Granola

I think you made a mistake though…. I made this on Saturday evening and it is a big hit with my family of 5, including my picky cereal eaters — I hope we have enough for breakfast tomorrow! The parchment is ready to reuse on my next batch. Made this last weekend! Fab recipe and it has my top three food ingredients maple, pumpkin and pecans! What more do I need in life! Thanks for the great recipe…. What could I substitute pumpkin pie spice for? Okay, let me just say I have a sick obsession with this recipe!!

Does the coconut oil help the chunks stay together or do you think I could omit that? You could sub it with olive oil and cut it back, but only slightly. Oh well, I will still be making all these recipes but from scratch: I agree with others that this recipe is highly addictive and incredibly delicious.

I closely followed the recipe, but just made a few changes. I mixed all of the dry ingredients together, adding raw sunflower seeds to the mix and added some cinnamon and pumpkin pie spice with some extra salt. Then, I placed the dry ingredients in a degree oven to crisp up for 10 mins while I prepared the wet ingredients on the stove. I then pulled out the spiced oats and nuts mixed in wet ingredients, and put back in the oven for another 15 mins to crisp up, turning once.

I sprinkled some extra salt on when it came out of the oven for a more sweet and salty taste. This turned out beautifully! The only changes I will make next time, are to add some dried coconut and some vanilla! Thanks so much for the simple and delicious recipe. I just finished making this granola, I am just waiting for it to cool…. Ok, so I snuck just a bite, yum. Thanks for a great recipe….

I highly recommend heating a little extra coconut oil, maple syrup and sea salt and stirring in the pecans to glaze them before baking.

It is in the oven and the kids are all saying how good it smells. We are trying to go off sugar around here so this was a good alternative for our household. Are pepitas just pumpkin seeds? Or do I have to do something special to the pumpkin seeds to make them pepitas? Also, can I just buy pumpkin seeds or do I have to carve a pumpkin? Thanks for the recipe, Dana! I made this granola and it turned out amazing! I was planning on sharing some with friends…but I ate it all before I could give it away.

The one thing I would highly stress is to let it cool completely before putting it in any sort of container. I put it in a mason jar too quickly and the granola stayed soft this was fixed the next day when I put it back in the over for 5 mins. It is the nature of this granola to get moist if you package it too soon. I prefer to to not use refined sugar and was wondering if coconut sugar or a little stevia might work!

I added a tad more spice and no sugar just a mix of honey and agave. After the granola turns toasty at or degrees turning the granola with a spatula every 15 minutes or so I turn the oven temperature down to so that it dries out even more and is extra crunchy.

The aroma throughout my house while this pumpkin spice granola was cooking was delicious! I got tired of spending so much money on store bought granola for my vegan daughter so I decided to try this recipe.

My oh my, this is by far some of the best granola I have had. This granola is so so tasty!! Gonna have to make another batch—just ran out. Thanks so much for a great recipe! This is the best granola ever!

I did this several times with my own frozen pumpkin puree and it is always a big success! I gave it to friends and as a hostess gift and everyone loves it! Thank you very much for this very east recipe and so delicious!

Thanks for another winning recipe, Dana. Oh well, at least it is healthy. I was craving some pumpkin in my life and this definitely satisfied. I love everything pumpkin so of course I had to give this a try. I added chia seeds and hemp hearts to bump up the nutritional value of it because I forgot to buy pepitas at the grocery store and added a little bit more pumpkin.

I also added some rice cereal because I like a little crisp in there too and some vanilla extract. It is very delicious only thing I would change is adding more pumpkin pie spice and some cinnamon.

I made this as part of the free 2 week trial of frugal real food meal plans and can I just say… My kids love this! With some yoghurt in the morning. My daughter is 3 and a half and she eats pretty much nothing. But she even got excited when I pulled this out. I live in Canada and while we do have canned pumpkin our cans are labelled in grams or millilitres and are often differently sized than cans of stuff you get in the US.

Could you specify the size of can of pumpkin purée you used? Thank you for the recipe. I know this sounds sinful but would it be okay to leave out the pumpkin? I love the sound of it without! I am now making this for the 3rd time in 2 weeks! Everyone loves it, so double the recipe when you make it! As soon as it comes out of the oven, I stir in some dried cranberries for color and texture. I add extra spices because I like tasting them. I used roasted and salted pecans from Trader Joes my favorite!

Easily adaptable and delicious! Thank you for sharing! Made this last night, and it is super easy and yummy! I love that it is not overly sweet. Thanks for the great recipe! I used two tablespoons of brown sugar and threw in some flax seed. Thanks so much for the recipe Dana! I recommend you blog and cookbook! I thought of mixing up this recipe with the Homemade Hippie Cereal staple in my house! My only change was to chop the nuts because I have small mouths to feed.

I omitted the 3 tbsp sugar just used honey and it turned out perfectly sweet! It seemed for me at least, that the time in the oven was too long — one whole pan came out burnt!

Super disappointed that I lost a pan, because the other smells and looks delicious! I made this twice a month since September last year. It is the best granola recipe. I tweaked it a bunch, but in the end, I came back to the original. Thank you for sharing your gift. I just finished making your Super Chunky Coconut Granola.

As soon as that pan came out of the oven YUM , I started mixing up this batch. Thank you for your awesome recipes. You never let me down!

I made this today with some of my last pie pumpkin from my garden: I substituted sunflower seeds for pumpkin seeds and used coconut palm sugar. Next time I might just use maple syrup since it might be sweet enough without it.

I baked it all on my pampered chef bar pan at the temperature and approx. I had to put it away before I ate it all by myself! I even made some without any sugar or maple syrup for my dad who eats no added sugar, and he loves it. I prefer the slightly sweetened: I added some almond flour to make it stick together even more, also added some crystalized ginger , and chia seeds: I fall in love with that granola. Insanely delicious, and perfectly crunchy.

Baked for 25 or 27 mins, then left in the oven for 2 mins turned off. Not as pumpkin-y as I expected, but it has good flavor. Dividing into two batches was critical for that perfect crunch: Btw, on the critical two batches point: Made this yesterday and already making a second batch today. This is my second year making this amazing granola. My family loves it so much!! Thank you for your recipes!

I cannot believe how delicious this granola tastes. This is a fantastic recipe. I have made it at least 5 times. Save my name and email in my browser for the next time I comment.

Your email address will not be published or shared. Rate this recipe after you've made it: I Have a Question. Notify me of followup comments via e-mail. You can also subscribe without commenting. You will not be subscribed to our newsletter list. Can we move onto baking now? The all important question: What does it taste like?

I love this recipe. It's the first time I've made granola and I was very pleased. I make this all the time because it magically vanishes in our house!! The proportions work very well, and of course, substitutions are easily made. I use whatever nuts we have Several of my children who typically don't care for granola, loved it. I've tried many granola recipes and this tops them all.

Added to shopping list. Go to shopping list. You might also like. Stovetop Granola Simple stovetop granola with fruit and some extra sweetness! Mexican Stuffed Peppers The classic stuffed bell pepper hot dish. Weeknight Crack Slaw Obsess over this tasty one-pan meal! Line two large baking sheets with parchment or aluminum foil. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl.

Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

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