Free Printable: Low Carb & Keto Food List
Get It Now- Why You’ll Love This Keto Granola Cereal Recipe
- Ingredients & Substitutions
- How To Make Keto Granola
- Tips For The Best Keto Cereal
- Flavor Variations
- Storage Instructions
- Ways To Use Keto Granola
- More Keto Breakfast Recipes
- Tools To Make Low Carb Granola
- Keto Granola Cereal (Low Carb & Easy!) Recipe card
- Recipe Reviews
Missing cereal on your keto diet? Not anymore, with this keto granola recipe! You’ve probably noticed there aren’t a lot of clean-ingredient keto cereal options out there. So when I made sugar-free candied pecans a few years ago, it occurred to me that crushed nuts tossed in the same coating would make a low carb granola — and it worked. This keto nut granola is grain free, super low carb, and will satisfy your crunchy cravings!
Why You’ll Love This Keto Granola Cereal Recipe
- Crunchy texture
- Nutty, lightly sweet flavor with a hint of vanilla
- Easy to make in less than 30 minutes
- Just 2g net carbs per serving (almost no carb granola)
- Low carb, gluten-free, and grain-free keto cereal
- Quick and easy grab-and-go keto breakfast or snack
- Versatile — easy to customize and use in so many ways!
Cold cereal was a foreign concept when I moved to the U.S. as a little girl. Eastern Europeans eat hot cereal, but the American version with crunchy cold cereal and milk was totally unfamiliar. Once I tried it, though, it quickly became a favorite throughout my childhood — and the granola clusters were the best part. (This was back when I didn’t worry about finding cereals without sugar or whether there were carbs in granola.) So as an adult, creating a keto granola recipe brought back those nostalgic memories!
Although this is a low carb cereal, it’s just as sweet as regular granola, thanks to Besti Monk Fruit Allulose Blend. Unlike other sweeteners, this one tastes and dissolves just like regular sugar, but has zero net carbs. It’s the perfect replacement for your low carb granola! I used to make this recipe using erythritol, but I like the flavor and texture much more with Besti.
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto granola, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Nuts & Seeds – The base of this grain free granola is made with almonds, hazelnuts, pecans, pumpkin seeds (pepitas), and sunflower seeds, instead of traditional oats or other grains. You can really use any combination of keto nuts here. Feel free to use walnuts, macadamia nuts, Brazil nuts, or any combination you have on hand. My nuts and seeds were salted, but unsalted are also fine. You can also add flax seeds, chia seeds, or sesame seeds, but they don’t make a good replacement for the other nuts and seeds here, since they are so tiny. If you can’t use nuts at all, try this nut-free cereal instead.
- Besti Monk Fruit Allulose Blend – This sweetener is going to give the best results, but other keto sugar substitutes will also work. I’ve made a simple sweetener conversion chart for reference if you need it.
- Flax Seed Meal – Helps bind the keto friendly granola together. (I also use this as a binder for cauliflower hash browns.) I recommend golden flax seed meal, which has a milder flavor, but the regular kind also works.
- Egg White – Acts as a binder as well. I have not tried any egg substitutes, but aquafaba or a flax egg would probably work in this keto granola recipe.
- Unsalted Butter – Melted butter adds flavor and helps with browning. If you need a dairy free option, you can use coconut oil, butter-flavored coconut oil to get a similar flavor, or ghee if that works for your restrictions.
- Vanilla Extract – Use high quality vanilla for the best flavor in your keto cereal.
How To Make Keto Granola
This section shows how to make low carb granola cereal, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Process the hard nuts. Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces.
- Process the soft nuts. Add the pecans and pulse again, stopping when they are in large pieces.
- Add the pumpkin and sunflower seeds, Besti, and flax seed meal. Pulse just until all the dry ingredients are mixed well.
- Add the wet ingredients. Add the egg white to the food processor. Whisk together melted butter and vanilla extract in a small bowl, and evenly pour that in, too. Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly.
- Bake. Transfer the nut mixture to a large baking tray, or two small ones, lined with parchment paper. Press into a thin, uniform thin rectangle. Bake the keto cereal until lightly browned.
- Cool. Let keto granola cool completely before breaking apart into pieces.
Tips For The Best Keto Cereal
- Process hard nuts first. Pecans, walnuts, and macadamias are softer than almonds and hazelnuts. It’s best to process harder nuts first and then add the softer ones, otherwise your soft nuts will turn into flour before the hard nuts are broken up.
- Don’t over process. You want to have plenty of nut pieces remaining, and most of the seeds should be intact. Keto nut granola tastes best when there are some pieces in it!
- You can use a large mixing bowl for mixing in the wet ingredients. Sometimes this is easier than using the food processor for that step, but I often use the processor anyway to avoid washing another bowl. 😉
- Spread in a thin, even layer. The ideal thickness is 1/4 to 1/3 inch thick. If you make the layer thicker, it won’t crisp up, and if the thickness is uneven, you’ll end up with burned spots.
- Cool completely to get crispy. The keto granola will be soft when you remove it from the oven, but will crisp up as it cools.
Flavor Variations
This easy keto granola recipe makes a classic flavor with a hint of vanilla, but you can easily customize it! Try these variations:
- Chocolate – Get the recipe for chocolate keto granola with cocoa powder in my Easy Keto Carboholics’ Cookbook! You could also mix in ½ cup of sugar-free chocolate chips into the regular version below after cooling.
- Berry – Mix in dried berries, like sugar-free dried cranberries, blueberries, or strawberries to add a burst of fruity flavor to your grain-free granola.
- Peanut Butter – Melt 1/4 cup of peanut butter together with the regular butter in this low carb granola recipe.
- Pumpkin Spice – Add 1 teaspoon of pumpkin pie spice, or more to taste, at the same time that you add Besti.
- Cinnamon – Add 1 teaspoon of ground cinnamon into the mixture, at the same time that you add Besti.
Storage Instructions
- Store: This keto granola recipe makes a big batch! The best way to store it is in airtight containers in the pantry or cupboard (out of sunlight). I like to use glass jars for mine. It will last at least 3-4 weeks, maybe even longer — I’ve never had it last longer to find out!
- Freeze: If you want it to last for longer, transfer the keto cereal to an airtight freezer-safe container or bag, and store it in the freezer for up to 6 months.
Ways To Use Keto Granola
I have to be honest, sometimes I enjoy this low carb granola right out of the jar! But there are also so many other ways to eat it:
- Milk – Regular dairy milk is not keto, but you can make a bowl of keto cereal with almond milk, coconut milk, hemp milk, or watered down heavy cream. My personal go-to is almond milk with 1-2 tablespoons of heavy cream added.
- Yogurt – Sprinkle keto granola over keto yogurt, with or without fresh berries. This also works well with chia seed pudding.
- Smoothies – Add a sprinkle of keto nut granola on top of your low carb smoothie, or use it in a triple berry crisp smoothie parfait.
- Muffins – Incorporate grain free granola into your muffin batter or use it as a crunchy topping. Try it with keto blueberry muffins!
- Ice Cream – Sprinkle it on on your keto ice cream for a crunchy contrast.
- Pancakes & Waffles – Top your keto pancakes or keto waffles with low carb fruit, a dollop of sugar-free whipped cream, and a sprinkle of keto granola. It also works over a simpler pancake topping of butter and keto maple syrup.
- Oatmeal – Oats are not keto, but this keto nut granola is surprisingly delicious on keto oatmeal or keto overnight oats.
More Keto Breakfast Recipes
Are you looking to spice up your low carb breakfast routine? I got you! Try these popular keto breakfast recipes:
Tools To Make Low Carb Granola
- Food Processor – I’ve had this one for years. It’s powerful, durable, and large enough to hold a double batch of low carb granola if you want to make more.
- Baking Sheet – This pan is the perfect size for this keto granola recipe. Even though I do recommend parchment paper here, the silicone non-stick surface is so good that I can often skip lining it for many other keto recipes.
Keto Granola Cereal (Low Carb & Easy!)
You'll love this fast, easy low carb keto granola recipe with nuts & seeds! It's crunchy, grain free, sugar free, and just 2g net carbs.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 325 degrees F (163 degrees C). Line a large baking sheet (I used this size), or two small ones, with parchment paper.
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Pulse the almonds and hazelnuts in a food processor intermittently, until most of the nuts are in chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).
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Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)
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Add the pumpkin seeds, sunflower seeds, Besti, and golden flax seed meal. Pulse just until everything is mixed well. Don't over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.
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Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.
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Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over-processing. At the end of this step, you'll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter. (Alternatively, you can do this step in a large bowl instead to avoid over-processing.)
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Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle (about 1/4 to 1/3 in (.6-.8 cm) thick). Bake for 15-18 minutes, until lightly browned, especially at the edges.
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Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/4 cup
The nuts and seeds I used were salted. If yours are not, you may want to add a little sea salt to the mixture in step 4, or use salted butter.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
527 Comments
Kym Boury
0Love the taste. Mine was still soft after cooling. Will this last in the air tight container? I cooked for the 18 minutes should I have done it for longer? I would appreciate any feedback as I will definitely be making this again.
Wholesome Yum A
0Hi Kym, in the future you could add a few extra minutes to the bake time or let it sit in your warm oven for a while to get a more crisp texture. I’ve been able to store in an airtight container away from light for weeks.
Michelle
0I used this recipe as a base to make a “graham cracker” crust. Omitted the pumpkin and sunflower seeds and processed everything very fine…added some cinnamon along with the vanilla…smooshed it into a pie crust and baked for 18 minutes. Filling was a “keto-fied” version of a family favorite: 8 oz of cream cheese blended with 3/4 cup of swerve, pint of heavy cream whipped with 1 tbsp of swerve (I probably will sweeten a bit more next time), mix the whipped cream with the cream cheese mixture and fold in a cup of diced strawberries (usually I do crushed pineapple but that’s more sugar so I went with a berry). Put the filling in the cooled pie crust. It was really good!
Anna
0Thank you for the recipe! However, I just made it and saw that at the *bottom* (!) the part about adding salt. Maybe add that to the top? All of my nuts were bulk raw unsalted and since the recipe doesn’t indicate to use salted nuts I didn’t add salt. I’m sure a sprinkle at the end will save it but would have been better had I seen it during the mixing process!
eileen
0This sounds like an interesting adaptation. I’ve actually taken your idea and made it into recipe. I want to try it. wish me luck
Charis
0This was so delicious! Wow! It smells so sweet and yummy. I added a tablespoon of cinnamon to spice it up. I couldn’t find hazelnuts, so I just did a cup and a half of both almonds and pecans and it was great! I ate it in a bowl like cereal
Michele Mead
0Awesome recipe … my daughter loves it. It helps give variety to breakfast or snacks (perfect on yogurt). Only thing I changed up was the flavoring, instead of vanilla I used almond.
Soraya
0Thank you for this recipe! I forgot the seeds, but everything else was the same! Very good. I made so much, can you recommend how I can store it? Also, if I want it crispier, can I just stove top a little longer?
Wholesome Yum
0Hi Soraya, store this in an airtight container in a cupboard–it should stay fresh for a few weeks. You can bake it longer for more crispness (just make sure it doesn’t get too dark), or bake it in a thinner layer next time.
C Barrow
0I just made this. It is SO good I am going to have trouble staying away form it. I did not have hazelnuts so I used black walnuts, which I LOVE. I also used chia seeds instead of sunflower seeds. Like you said, adapt to what you have. Thanks so much for the recipe!
Anne Stabile
0Hi, Maya. Thanks for another fantastic recipe! I’m only 1 week on keto, but already I love it. Trying to ease my husband who’s vegetarian onto this. This granola is perfect. I used Stevia b/c that’s what I had, then added unsweetened coconut shavings half way through. With full fat Greek plain yogurt, my husband was very satisfied and happily surprised that it lasted him through the morning. Any other vegetarian Keto recipes you recommend?
Best, Anne
Wholesome Yum L
0Hi Anne, check out these Vegetarian Keto Recipes on my website.
Glenie
0Love this granola but I used walnuts in place of hazelnuts and pine nuts instead of pumpkin seed and added 1/3 c unsweet coconut flakes. This is soooo good. Thank you for the recipe. How can I find out the macro count with the changes I made? Thanks
Wholesome Yum
0Hi Glenie, I can’t calculate individual macros, but there are many online calculators you can use to help.
Mischelle
0Genie, My Fitness Pal allows you to put in any recipes, including the measurements used, ingredient by ingredient. Once you have it in there, say how many servings it is supposed to be, and then it will tell you the nutrition information per serving. I save them so I can pull them up and use them again. If you don’t know how many servings it should be, say serving size is 1. You will get an astronomical figure, but when you measure out your serving the first time, go back in and edit it based on your serving. So if you made 6 cups of food, and the serving size you ended up with is 1/2 cup, then the servings would be 12. Once you edit it with that number, it will tell you the nutrition for your single serving size.
Kiki
0This was amazing!! I used the toasted coconut almonds by blue diamond which just set it off!
Amy
0Can stevia be substituted for the sweetener?
Wholesome Yum
0Hi Amy, that will work. Use my sweetener conversion calculator to get an exact measurement.
Jenny
0Hello Maya. Oh my goodness! I just made this granola and it is so good! I’m so happy that I stumbled across your website! I will be trying out some more of your recipes for sure! I also decided to add a little cinnamon, coconut flakes and a drizzle of 100% organic Maple syrup after reading all the reviews. Gave it a nice flavor.
Nicole
0I am so excited to try this. I have been wanting granola and yogurt.
I don’t particularly care for the cooling taste from Erythritol. Do you have a suggestion on a “blend” of sweeteners I could use to avoid that? Can I do half erythritol and half stevia or monk fruit?
Wholesome Yum
0Hi Nicole! For the least aftertaste, you might like allulose better than a sweetener blend. Check my sweetener conversion calculator to get an accurate measurement.
Tracy
0I am just about to make some of this. I so miss my granola for breakfast and this looks amazing. How long can you store this for? Thanks.
Wholesome Yum
0Hi Tracy! As long as you keep it in an airtight container out of direct light, it should keep for a few weeks with no issue.
Megan
0This recipe turned out fantastic! I also added some lilly’s chocolate baking chips and Lakanto maple syrup sweetened with monkfruit and it came out awesome
Ashley French
0Can you add oats and combine this with your candied but recipe too?
Maya | Wholesome Yum
0Hi Ashley, It would not be keto, paleo or low carb anymore if you add oats.
Tamara
0I just finished making it! I sub macadamia nuts, I could not find hazelnuts and I added cinnamon. It turned out fantastic, however when I entered the macros they were way different after my substitution. My husband will love it because he can eat it as cereal, so I will probably need to do something different to get macros downs. But it tasted fantastic!!!
Becky
0I’ve been doing Keto for 10 months now, and have missed cereal every second of those 10 months. This was SO delicious and satisfying! I added a little cinnamon to the mixture but otherwise followed the recipe exactly and was SO happy! I’m going to play around with some different spices, like maybe pumpkin pie spice in the fall. It’s awesome on its own or in a bowl with a little unsweetened vanilla almond/cashew milk blend! Thanks so much for the recipe!
Carol Ann Yarborough
0Do you leave the shells on the seeds?
Maya | Wholesome Yum
0Hi Carol, No, all seeds are assumed already shelled.
Judy
0Can’t have eggs, any substitute?
Maya | Wholesome Yum
0Hi Judy, You might be able to use flax eggs, but haven’t tried it to confirm.
Faith Cyr
0This was so good. I was getting sick of eggs and bacon,this wss great for breakfast. I love it.
Christine
0My husband is seriously wanting to cut back on sugar and carbs to lower his blood sugar levels (doctor’s recommendation). He loves cereal and oatmeal and had to find something to replace them with. I made your Keto Granola and it’s fantastic! The hubs loves it! Biggest Thank you!!!
Suzy Q
0I only have a bullet blender. Will that work instead of food processor? I’m not familiar with using a food processor. Thank you!
Maya | Wholesome Yum
0Hi Suzy, It depends how powerful it is, if it can chop up the nuts. If not you can just do it with a knife as long as you can get them similar consistency like the video shows.
Sharon
0Hi. I think this is a great recipe. I tried the first time today and thought it was great. The only thing that happened was that it did not get wet enough. What is the solution. Thanks
Maya | Wholesome Yum
0Hi Sharon, I’m not quite sure what you mean. What is the issue if you thought it was great? It’s granola so it’s not supposed to be wet. Watch the video and that is how it should look.
Aleta
0Hi can you use almond flour instead of flax seed?
Maya | Wholesome Yum
0Hi Aleta, I don’t recommend that. The flax seed helps with binding and almond flour doesn’t do that.
Jessica Mellish
0Could you use psyllium husk in place of the flax meal?
Maya | Wholesome Yum
0I haven’t tried that. Let me know how it goes if you do!
Sarahlynn Etta
0Easy to make and delicious! If you’ve been low carb for a while, or dont like sweets, I recommend cutting the sugar by at least half (I did about a tenth). I subbed Brazil nuts and pecans, and added sesame seeds, shredded coconut, and cinnamon,.
Fluffy Memaw
0I was soo excited to get a bowl of cereal, only to discover I bought sweetened vanilla almond milk by mistake! My granola did not stick together, though it tasted so good! I did not add a sweetener and my pumpkin seeds and almonds we’re salted. Will try with sweetener next time. Like you, I kept snacking from the container! Ended up eating 1/2 cup of granola with 1/4 cup of the almond milk. I doubled the almonds and pecans, then added a small bag of sliced almonds and. Pumpkin seeds. Didn’t have golden flax meal, so put ground flax seed. Would have been even better had I bought some mixed nuts! Will have to refigure the macros, as I am mostly eating almonds, but I’d say you have a winner! Thank you! Would you consider a 1/2 cup a serving?
Maya | Wholesome Yum
0I’m glad it worked out for you! The serving size on the recipe card is 1/4 cup, but that’s pretty small and you could definitely double it if you’d like.
Lisa Y
0So delicious. Made it last night and this morning I ate a small bowl with some almond milk. Yummmm. Will definitely be using this recipe again soon. 🙂 thanks so much!
Veronica
0This is a fantastic recipe. The only change I made was that I toasted it on a pan on the stovetop. Turned out perfect!!!
Amal Dib
0This granola is delicious, after making it several times I decided to add some shredded coconut, sesame and 100% maple syrup and it turned out a winner. Now I use different types of nuts depending what I have at home. Some times I slice it into bars and take with me to work and my daughter loves to take them to school. By the way, I made the granola with all raw nuts and it only took about 15 min baking time at 180•C.
Ana Mendes
0This is THE BEST granola recipe I have ever made! I added cinnamon and dried coconut, and once I poured in the pan I put honey on top to get even chewy once is baked, IT’S SO DELICIOUS! Super crunchy and tasty. You def want to wait it coola down to break it up and put in your jars, makes the total difference! This recipe is amazing!
Taralee Gormen
0HEAVEN SENT!! THANK YOU!!!
Melody
0I made this granola and my husband and I absolutely love it! It is so easy to make too!
Misa Domke
0Would water thickened with chia seeds work instead of the egg?
Maya | Wholesome Yum
0Hi Misa, Sorry, I haven’t tried that. Let me know how it goes for you if you do!
Barbara Connor
0I would like to make the granola but am allergic to egg white. What can I substitute for this ingredient?
Maya | Wholesome Yum
0Hi Barbara, You could try a flax egg, but haven’t tried it to confirm that it works.
Jessica Stelzer
0Has anyone made this without the erythritol? I prefer to avoid the artificial sweeteners.
Maya | Wholesome Yum
0Hi Jessica, Yes, you can use any sweetener you like. However, erythritol is natural and not an artificial sweetener.
Sue
0Erythritol is a corn derivative. I choose not to use it because of the genetically engineered corn has contaminated even the “organic” corn. Absolutely NO corn anything in my diet. Currently it is safer to use organic sugar, even if higher carb content, than a corn derivative.
Maya | Wholesome Yum
0Hi Sue, If you prefer to avoid erythritol, I’d recommend trying xylitol derived from birch, or pure stevia or monk fruit in much smaller amounts. That being said, corn is used in the fermentation process of erythritol and is consumed during the process, so is not actually in the end product. Erythritol is the byproduct of the fermentation process.
Bonnie
0If the nuts and seeds you used are salted that must mean they are also dry roasted? If the ones I use are raw unsalted then what would the extra bake time be?
Maya | Wholesome Yum
0Hi Bonnie, Yes, mine were dry roasted. I haven’t tried it with raw, sorry. You’d just have to watch it until it’s golden and starting to firm up. It doesn’t get crispy until after cooling, though.
Lynn C
0Amazing! I make it all the time now! Today, I added 2 generous tablespoons of unsweetened dutch cocoa and it is WOW! Tames my chocolate beastie!
Kaye Heald
0OMG! This is the best I’ve tasted in a long long time! So easy to make and the best for me because it has no Coconut (as I have an allergy to it!) I substituted Hazelnuts with Macadamia, everyone here loved it! Might try a little cinnamon in my next batch! Definitely will be a staple in my pantry THANK YOU so much for the wonderful recipes!
Mary
0This is amazing! I used cashews instead of hazelnuts (didn’t have any).
I tried a granola recipe from the 21 day keto reset book, it was terrible!
I’ll have to try more of your recipes. Thank you
Maya | Wholesome Yum
0Thank you, Mary! Be careful with cashews, they are higher in carbs if that is important to you.
Patti
0I have brown flax seed meal, will that work? My husband loves granola so this will be great!! Thanks!!
Maya | Wholesome Yum
0Hi Patti, Yes, that will work!
Darlene
0Is there a substitute for the flax meal?
Maya | Wholesome Yum
0Hi Darlene, Sorry, no, the flax seed meal helps hold it together.
Christina
0Hits the spot! I love traditional cereal and this definitely satisfied my tastebuds!! I will say I did realize how important it is to not over pulse, and to create a thin layer when placing in the oven. For the first few minutes I had a thick, maybe 3/4 inch layer, and I ended up thinning it out after reading reviews. I think in total I baked mine for 25-28 minutes. It was a little soft after coming out of the oven, but like you said it hardens after it cools. I added cinnamon, and wish I added more (I love a strong cinnamon flavor).
Maya | Wholesome Yum
0I am so happy to hear that, Christina! Thank you for stopping by!
Michelle
0Hi.
What does the asterisk next to almonds mean? I see no footnote.
Thanks.
Maya | Wholesome Yum
0Hi Michelle, The footnote is in the “recipe notes” section – it’s just about the fact that my nuts/seeds were salted, so you can add some salt if yours are not.
Emilia
0I really like it, butter makes it taste really good and fatty ^^ I’ve added some coconut flakes too
Maya | Wholesome Yum
0I am so happy you liked the granola, Emilia! Thank you!
Sandi
0Made this today for my husband. It is delicious. I used coconut oil (the hard kind) and added 1 tsp of cinnamon. Only problem is that it did not crisp up. It’s more “bendy” than crispy. Not dry enough. Definitely baked it long enough. Should I use less coconut oil next time. Any ideas. Thanks. I will definitely make again because the taste is awesome.
Maya | Wholesome Yum
0Hi Sandi, The most likely reason is you had it in too thick of a layer – try a thinner layer next time. You can also bake it for longer if it’s not too dark. Finally, it takes time to crisp up so make sure it cools first. I’m glad you like the taste!
Karen
0Hi! Want to try this recipe, and am wondering how long you can store this granola safely.
Thank you!
Maya | Wholesome Yum
0Hi Karen, I’ve stored it for a few weeks without a problem.
Roxann
0❤️❤️❤️
Maya | Wholesome Yum
0Thanks, Roxann!
Lisa A Wendt
0This is amazing! But I doubled it, so now, can I freeze it?
Maya | Wholesome Yum
0Thank you, Lisa! You can just store it in the pantry in an airtight container and it lasts for weeks this way. But, you can freeze it if you want it to last months or anything like that.
Hannah Violette
0Oh my GOSH! This stuff is awesome! I substituted macadamia nuts for hazelnuts as the store didn’t have the latter…but it was just perfect anyway! I was thinking that, with a bit more butter and processing, and maybe some cinnamon, this could make an excellent keto cheesecake crust…what do you think?
Maya | Wholesome Yum
0I am so happy you liked it, Hannah! Thanks for stopping by!
Ruby Miller
0How long will it last in the fridge? It looks fab. Thank you.
Maya | Wholesome Yum
0Hi Ruby, It lasts a really long time. I’ve kept it in the pantry in an airtight container for multiple weeks with no issues, and it would be even longer if you refrigerate it.