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Homemade Keto Granola with Nuts and Chocolate - photo 1
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Homemade Keto Granola with Nuts and Chocolate

Vegan Breakfasts Snacks Gluten-free cuisine 70 min Easy 5 wyświetleń ~67.99 PLN - (0)
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Description

Discover the taste and crunch of the perfect breakfast without a gram of sugar! Our homemade keto granola is a blend of carefully selected nuts and seeds, enveloped in aromatic coconut oil with a hint of cinnamon, and finally enriched with pieces of intense dark chocolate. It is the perfect alternative to traditional, sugar-laden breakfast cereals. Each bite delivers a wealth of healthy fats and protein, providing energy for the entire morning and a feeling of fullness for a long time. Visually, the granola looks appetizing – golden, irregular clusters of nuts and seeds are interspersed with dark chocolate accents. It pairs perfectly with full-fat Greek yogurt, almond milk, or as a standalone crunchy snack throughout the day. This recipe proves that a ketogenic diet can be incredibly delicious and satisfying.

Składniki (13)

Servings:
12
  • Pecan nuts 100 g
  • Walnuts 100 g
  • Sliced almonds 50 g
  • Sunflower seeds 50 g
  • Pumpkin seeds 50 g
  • Unsweetened coconut flakes 50 g
  • Olej kokosowy nierafinowany 4 łyżki
  • Erythritol 30 g
  • Bitter chocolate min. 85% cocoa 50 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Sól himalajska 2 szczypty
  • ✨ Opcjonalne
  • Chia seeds 20 g
  • Vanilla extract 5 g
💰 Szacowany koszt dania: ~67.99 PLN (5.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Start by preparing your workspace. Preheat the oven to 160°C with the convection function (or 170°C top and bottom). Line a large, flat baking sheet with parchment paper. This is a very important step that will prevent the granola from sticking and make cleanup easier.

Use a standard baking tray from your oven's equipment. Make sure the paper completely covers the bottom of the tray. Preheating the oven at the beginning ensures that it will be at the right temperature when the granola is ready to bake.
2

Prepare the dry ingredients. In a large bowl, place the pecans and walnuts. If they are whole, roughly chop them with a sharp knife on a cutting board – we want to achieve irregular, smaller pieces, but not dust. Then add the almond flakes, sunflower seeds, pumpkin seeds, and unsweetened coconut flakes to the bowl. If you are using optional chia seeds, add them now. Mix everything with a large spoon to evenly distribute the ingredients.

Ingredients: Pecan nuts, Walnuts, Sliced almonds, Sunflower seeds, Pumpkin seeds, Unsweetened coconut flakes, Chia seeds
The best choice is a large, wide bowl that makes mixing easier. Do not chop the nuts too finely; larger pieces will provide better texture. Mixing the dry ingredients before adding the wet ones ensures that every nut and seed is evenly coated.
3

Prepare the wet base. In a small saucepan, place the coconut oil, erythritol, cinnamon, and salt. Heat on low power, stirring constantly with a small whisk or spoon, until the coconut oil is completely melted and the erythritol dissolves and combines with the oil. The mixture should be liquid and fragrant. If you are using optional vanilla extract, add it at the very end, after removing the saucepan from the heat, and mix.

Ingredients: Olej kokosowy nierafinowany, Erythritol, Ground cinnamon, Sól himalajska, Vanilla extract
Be careful not to boil the mixture, heat it only until the ingredients dissolve. Too high a temperature can burn the cinnamon. Using erythritol in powdered form will speed up its dissolving.
4

Combine the ingredients. Slowly pour the hot, liquid mixture of coconut oil into the bowl with the dry ingredients. Using a large silicone spatula or wooden spoon, mix everything very thoroughly. Stir from the bottom of the bowl upwards, ensuring that each nut, seed, and flake is evenly coated with a shiny layer of oil. This is the key to achieving crunchy granola.

Work quickly while the oil mixture is warm and liquid. A silicone spatula will help you scrape all the contents from the saucepan. Spend at least 1-2 minutes mixing to ensure everything is well combined.
5

Spread the granola on the baking sheet. Transfer all the contents of the bowl to the prepared baking sheet lined with parchment paper. Using the same spatula or the back of a spoon, spread the mixture evenly in a thin layer across the entire surface of the sheet. Try to avoid any empty spots or overly thick clusters of nuts.

An even layer is key for uniform baking. If the granola is too thick in one spot, it may not bake through in the middle, and if it's too thin in another, it may burn. Do not press it too firmly onto the baking sheet.
6

Bake the granola for 20-25 minutes. Place the tray in the preheated oven. Bake for about 12-15 minutes, then carefully remove the tray (using oven mitts!) and gently stir the granola with a spatula to ensure even toasting. Return it to the oven for another 8-10 minutes. The granola is ready when it turns golden brown and a lovely nutty aroma fills the house. Be careful towards the end of baking, as it can easily burn.

Every oven is different, so keep an eye on the granola towards the end of baking. The coconut flakes and almond slices brown quickly. It's better to bake it a little shorter than too long. It will still be soft when taken out of the oven - that's normal.
7

Cooling the granola - the most important step! Remove the baking sheet from the oven and place it on a cooling rack. Now the most important part: do not touch, do not stir, and do not move the granola until it is completely cool (this will take about 30-40 minutes). During the cooling process, the coconut oil with erythritol will solidify, forming crunchy, compact clusters. This step is what guarantees the perfect crunch.

This is the moment when the magic of crunchiness happens! The temptation to try the warm granola is strong, but hold yourself back. Stirring the hot granola will make it crumbly instead of forming delicious clusters.
8

Add the chocolate and break the granola. When the granola is completely cool and hard to the touch, you can break it by hand into smaller, any size pieces. Chop the dark chocolate bar into small pieces. Transfer the broken granola to a large bowl, add the chopped chocolate, and gently mix to evenly distribute the chocolate pieces.

Ingredients: Bitter chocolate min. 85% cocoa
Make sure the granola is 100% cold before adding the chocolate, otherwise it will melt and make a mess instead of staying in chunks. You can control the size of the clusters - from small, crumbly ones to large, perfect for crunching.
9

Store your homemade granola. Transfer the finished granola to a large, airtight jar or another sealed container. Keep it at room temperature, in a dark cupboard. This will help maintain its freshness and crunchiness for up to 2-3 weeks.

A glass jar is ideal for storage because it does not absorb odors. Avoid storing in the fridge, as moisture can cause the granola to soften. Always seal the container tightly after each use.

Fun Fact

💡

The word 'granola' was trademarked in the 19th century by John Harvey Kellogg, a well-known pioneer of breakfast cereals. However, his version was completely different - it consisted of crushed graham flour. The modern granola we know gained popularity in the 1960s in hippie culture as a symbol of healthy, natural food.

Best for

Szybkie i pożywne śniadanie Zdrowa przekąska do pracy lub szkoły Posypka do deserów i lodów keto Energetyczny posiłek przed treningiem

Tips

🍽️ Serving

Serve with full-fat Greek or coconut yogurt, a handful of fresh berries (raspberries, blueberries), or unsweetened almond milk. It also tastes great eaten straight from the jar as an energy snack. You can also crumble it and use it as a crunchy topping for avocado-based chocolate mousse.

🥡 Storage

Store in a tightly sealed jar in a cool, dark place (e.g., in a kitchen cabinet) for up to 2-3 weeks. Avoid the refrigerator, as moisture can cause the granola to lose its crunch. Make sure the jar is completely dry before adding the granola.

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