If you are looking for an easy and delicious breakfast recipe, this vegan keto granola is exactly what you need.
Get ready to say goodbye to sad breakfast options because, with this recipe on hand, you’ll be able to put together a lovely breakfast in a matter of minutes. To make this vegan low carb granola, you’ll need:
- hazelnuts and pistachios
- sunflower seeds
- almond flour or finely chopped almonds
- shelled hemp seeds
- tahini (sesame seed paste)
- coconut oil
- a pinch of salt
As you can see from the list of ingredients, this vegan keto granola is naturally gluten-free and sugar-free. It’s the perfect recipe for anyone who loves the flavour of toasted nuts and seeds (feel free to add a keto-friendly sweetener if you prefer a sweeter granola).
The steps to follow to make this granola are simple and straightforward:
- In a large bowl, combine hazelnuts and pistachios (both roughly chopped) with sunflower seeds, melted coconut oil, salt, almond flour and tahini. Mix well. Ensure there are no lumps of tahini left.
- Transfer the granola to a large baking tray lined with parchment paper and spread evenly.
- Bake in a preheated oven at 190°C for 7-10 minutes or until everything is toasted and starts to turn golden brown. Keep an eye on the granola since it will tend to burn quite easily. To get a better result, mix the granola a couple of times while baking.
- Once your granola is ready, remove the tray from the oven, add the shelled hemp seeds and mix well.
- Allow the granola to cool down completely before storing it in a closed container in the fridge for up to 3 days.
As suggested in the recipe, this vegan keto granola needs to be stored in the fridge. Before serving take the amount you need and warm it up in a pan or in the oven.
This vegan keto granola is not just packed with taste but it has a good amount of nutrients, too.
- Hazelnuts are a great source of fibre, antioxidants, vitamins and minerals; among many other micronutrients, they contain vitamin E, manganese and copper.
- Hemp seeds might look tiny but they are rich in healthy fats, essential fatty acids, vitamins and minerals.
How to serve this vegan keto granola?
- Try it with Greek yogurt and fresh berries (or a keto-friendly berry compote)
- Pair a cup of granola and yogurt with a smoothie
- Add a bit of granola on top of a chocolate mousse
- Make a thick smoothie (this could be a good starting point), then serve it in a bowl and use this vegan low carb granola as a topping
Easy vegan keto granola
Ingredients
- 70 g hazelnuts roughly chopped
- 15 g pistachios roughly chopped
- 20 g sunflower seeds
- 25 g almond flour or finely chopped almonds
- 15 g coconut oil measured solid
- 15 g tahini
- 10 g shelled hemp seeds
- optional: a pinch of salt
Instructions
- In a large bowl, combine hazelnuts and pistachios (both roughly chopped) with sunflower seeds, melted coconut oil, salt, almond flour and tahini. Mix well. Ensure there are no lumps of tahini.
- Transfer the granola to a large baking tray lined with parchment paper and spread evenly.
- Bake in a preheated oven at 190°C for 7-10 minutes or until everything is toasted and starts to turn golden brown. Keep an eye on the granola since it will tend to burn quite easily. To get a better result, mix the granola a couple of times while baking.
- Once your granola is ready, remove the tray from the oven, add the shelled hemp seeds and mix well.
- Allow the granola to cool down completely before storing it in a closed container in the fridge for up to 3 days.
Notes
- As suggested in the recipe, this vegan keto granola needs to be stored in the fridge. Before serving take the amount you need and warm it up in a pan or in the oven.
- Feel free to add a keto-friendly sweetener if you prefer a sweeter granola.
Nutrition
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