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Yields:
3 c.
Prep Time:
10 mins
Total Time:
35 mins
Make a big batch of this granola and have an easy breakfast ready all week long. It even goes great sprinkled on top of our Keto Ice Cream. Swap almonds and walnuts for pistachios, pecans, or pumpkin seeds. You can also add in some keto-friendly sweetener to satisfy that sweet tooth. The granola can be kept at room temperature stored in an air-tight container, but it may never make it off the sheet pan!
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
Cooking spray
- 1 cup
almonds, chopped
- 1 cup
walnuts, chopped
- 1 cup
unsweetened coconut flakes
- 1/4 cup
sesame seeds
- 2 Tbsp.
flax seeds
- 2 Tbsp.
chia seeds
- 1/2 tsp.
ground clove
- 1 1/2 tsp.
ground cinnamon
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
- 1
large egg white
- 1/4 cup
melted coconut oil
Directions
- Step 1Preheat oven to 350° and grease a baking sheet with cooking spray. In a large bowl, mix together almonds, walnuts, coconut flakes, sesame seeds, flax seeds, and chia seeds. Stir in cloves, cinnamon, vanilla, and salt.
- Step 2Beat egg white until foamy then stir into granola. Add coconut oil and stir until everything is well coated. Pour onto prepared baking sheet and spread into an even layer. Bake for 20 to 25 minutes, or until golden, gently stirring halfway through. Let cool completely.
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