Vegan Keto Granola
Indulge in the perfect harmony of crunch and flavor with this Vegan Keto Granola, a wholesome, low-carb twist on a breakfast classic. Packed with nutrient-dense raw almonds, walnuts, pecans, and a medley of sunflower and pumpkin seeds, this granola is a powerhouse of healthy fats and plant-based protein. Balanced with the natural sweetness of sugar-free maple syrup, the warm notes of vanilla and cinnamon, and the richness of unsweetened shredded coconut, every bite is a guilt-free delight. With a simple prep time of just 15 minutes and a heavenly bake that crisps to perfection, this granola is ideal as a crunchy snack, yogurt topper, or cereal alternative. Vegan, keto-friendly, and gluten-free, it's a customizable, easy-to-make recipe that will satisfy your cravings and keep you energized.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 0.5 cup Raw sunflower seeds
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseed meal
- 0.25 cup Coconut oil, melted
- 0.25 cup Sugar-free maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a food processor, add the almonds, walnuts, and pecans. Pulse a few times until you get a coarse mixture—ensure it doesn’t become too fine; you want some chunks.
Transfer the nut mixture to a large mixing bowl. Add the sunflower seeds, pumpkin seeds, shredded coconut, chia seeds, and flaxseed meal. Mix well to combine.
In a separate small bowl, whisk together the melted coconut oil, sugar-free maple syrup, vanilla extract, ground cinnamon, and salt.
Pour the wet mixture over the dry ingredients in the mixing bowl. Stir thoroughly until all the dry ingredients are well coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even baking, until the granola is golden brown and fragrant.
Remove from the oven and let cool completely on the baking sheet. The granola will crisp up as it cools.
Once cool, break into clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.3 g | 507% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 22.4 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3456 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
