Easy vegan keto granola
If you are looking for an easy and delicious breakfast recipe, this vegan keto granola is exactly what you need.
Servings 4 servings
Calories 266kcal
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
Calories: 266kcal | Carbohydrates: 7.2g | Protein: 7.1g | Fat: 25.1g | Fiber: 3.8g