Peanut butter lovers, here's the perfect grain free granola recipe for you! Packed with nuts and seeds, this low carb "cereal" contains crunchy peanut-flavoured clusters and is lightly sweetened with erythritol. It's super easy to make and a healthy sugar free breakfast choice.
I've been making homemade sugar free granola for years now. It takes half an hour to whip up a batch and you can store it for weeks. Even better, the whole family loves it.
The main reason, of course, is that it is literally impossible to find a ready-made a breakfast granola that is grain free and low carb.
If you go to the breakfast section of any supermarket, you'll see it stacked with packets that essentially contain sugar. Even if you do come across grain free granola, these tend to be sweetened with copious amounts of honey and maple syrup. Others are brimming with dried fruit and raisins. They may be Paleo, but they definitely are not low carb.
This peanut butter granola will give you an energy boost that will last until lunch without sending your insulin levels sky-high. It is packed with nutrient-dense nuts and seeds and contains a generous dollop of peanut butter. It's so scrumptious I cannot wait for you to try it!
Are you ready?
How to make grain free granola - step by step:
1.) Pulse your nuts and seeds in a food processor until you have a mixture of smaller and larger pieces. You can use any nuts you like and / or have available. Then place all ingredients into a bowl.
2.) Mix with a spoon or a spatula until well-combined. The texture should be slightly moist, but not soggy.
3.) Press the granola mix firmly onto a baking tray lined with parchment paper. This creates the yummy crunchy clusters we want!
4.) Look at the clusters! This is how your brand spanking new sugar free granola looks when it's fresh out of the oven. Let it cool and fill into an airtight container. Low carb breakfast is sorted!
Tips and tricks to make perfect sugar free granola:
The ground flaxseed is essential for this granola recipe. Mixed with the water, it expands and helps to stick together the coconut, nuts and seeds. You could replace it with ground chia seeds.
You can sub the desiccated coconut with coconut flakes. I have tried both and can't decide which way I prefer. If you use desiccated coconut as per the recipe, make sure it's unsweetened.
A note about the oven time: This CAN vary. If you find the edges of the granola tray are browned, but the middle is still not crisp, you can break up the mix and move it around.
The sweetener in the recipe is optional. I used regular granulated erythritol, but a brown sugar replacement would also be good here. One of my readers makes it with a pinch of salt instead of the sweetener!
Looking for a taste variation?
I imagine the granola would also taste good with pumpkin spice or mixed spice, cardamom or some cocoa powder. Maybe throw in some cacao nibs as well for good measure.
If you want to up your protein levels, add a scoop of unflavoured protein powder.
The recipe makes 12 portions of circa 50g each - around ⅓ cup. The nutrition is calculated for the granola only, without yogurt/milk/fruit.
We like to eat our granola with yogurt and berries or straight up with some almond milk.
It's also great as a grain free topping for crumbles. Or make some sugar free chocolate and add in the granola for a bit of crunch!
See some of my other low carb breakfast recipes:
- Low Carb Granola
- Apple Cinnamon Granola Bars
- Creamy Keto Low Carb Porridge
- Keto Cinnamon Crunch Cereal Recipe
- Almond Cream Cheese Keto Pancakes
- Healthy English Breakfast Frittata
Tried this recipe? Give it a star rating below!
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Grain Free Peanut Butter Granolafrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 1 ½ cup / 120g desiccated coconut unsweetened
- ¾ cup / 100g almond pieces
- ¾ cup / 100g other nuts, crushed I used walnuts and pecans
- ½ cup / 65g sunflower seeds
- ½ cup / 65g pumpkin seeds
- ⅓ cup / 40g flaxseed ground/milled
- ½ cup / 80g peanut butter unsweetened
- 2 tablespoon granulated erythritol
- 1 tablespoon cinnamon
- ⅓ cup / 80 ml water
- Preheat your oven to 150 Celsius / 300 Fahrenheit.
- Pulse the nuts and seeds in a food processor until you have larger and smaller pieces.
- Mix all ingredients in a bowl.
- Spread the mix evenly on a baking sheet lined with parchment paper and press down firmly with your hands.
- Bake for 25-30 minutes or until browned evenly. Rotate the baking tray halfway through.
- Let cool to room temperature, then break into clusters.
The post Grain Free Peanut Butter Granola was first published in December 2015. It was updated in January 2019 with new images, more how-to tips and a recipe change to reflect how we make this granola today.
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Hi Katrin… how does this bake at only 300*?
Thanks for your recipes, your explantations and videos.
Hi Sue, I found that a lower temperature makes it possible to keep this granola in the oven long enough so it can become really crunchy throughout without burning.
Love this recipe! I was just wondering if when calculating the carbs I need to subtract the fibre from the total carbs - therefore net carbs is 3.3g per serve? Is that correct? Or is that already taken in account?
Yes, that's correct. You deduct the fibre from the total carbs to get the net carbs.
Hi, is it possible to pan fry this?
You can definitely try. However, I don't think you'll be able to get the clusters because the heat will come only from the bottom and not from all sides, which helps the granola dry out evenly and become crisp without burning. If you don't have an oven and the pan is the only option, I'd go for a low heat and give it lots of time.
I love granola with fruit snd yogurt...my question is can I use Frozen berries? I always have them on hand...I pick them fresh & freeze them as well as buying frozen raspberries & blackberries.
I love all your recipes. I have made quite a few.
I eat my granola with yoghurt and frozen berries all the time! It's so convenient, and also cheaper than buying fresh.
How about granulated Monkfruit instead of erythritol?
Check your monkfruit - if it's a brand like Lakanto, it'll be erythritol plus monkfruit. That you can use in this recipe no problem (anything that's a 1:1 sugar replacement). If it's pure monkfruit, which is much, much more concentrated you'll have to make your own calculations.
This granola starts my day every day. And now that we are in lockdown its especially fabulous to start the day with. I love love love it. So does my husband. Thank you for your lovely recipes Katrin. ♡♡♡♡♡
That's so good to hear!! You've just made my morning 🙂
Is there anything I could replace the dessicated coconut with other than oats - I'm on a keto diet.
Hi Sandra, you can just leave out the coconut if you don't like it and add more nuts and seeds (sesame, chia, sunflower, pumpkin... and any nuts) or use less water.
How big is the baking tray needed?
Mine was 13.5 x 16.5 inch. If yours is larger, even better - the flatter the mix, the quicker you’ll get a good crunch. If necessary, just break the granola up and move it around a bit during baking so it can brown evenly
Such a great recipe!
I used to toast all these ingredients separately for toasted muesli.
I used almond butter instead and used no sweetener at all. Love it! Made a double batch. I noticed if I didn’t pat down the muesli in the tray thin enough it didn’t toast enough.
So I just put it back in the oven after I crumbled it.
Aced it. Thanks for the great recipe!
So glad you like it!!!
Delicious! Thank you!
Could you replace the coconut with old fashioned rolled oats instead?
Yes, that would work!
Can’t wait to try this.. I’ve always loved granola. Yummmm. Also.. is yoghurt allowed on Keto?
Hi Nicky, of course you can have yoghurt. Keto is about keeping your carbs low and your fat levels high. I'd choose a full fat Greek yoghurt.
This looks amazing. I miss any cereal on keto. Please can you tell me the Fat in your nutrition guide as I need to track fat on keto. Thanks!
I've added it in now, thank you for letting me know. It's 24g per portion.
Will have to try this recipe, it sounds great. I already make a nut granola with any nuts including almonds, pecans, walnuts, hazelnuts, pine nuts or any nuts I have on hand, then add coconut flakes and mix through sugar free maple syrup and bake it until it is crunchy. I eat it with Greek yoghurt, my husband eats it straight out of the jar.
I always think granola it not just a breakfast recipe, it's also rather satisfying as a snack 🙂
Great recipe, Katrin! I can't wait to try this out. Peanut butter is such a great and versatile ingredient and I think nutty granolas are just the best. I think I would serve this granola with strawberries and banana for some extra natural sweetness, and maybe some almond milk!
How do you store this granola? A different type I tried ended up being stored in the refrigerator. Thank you
I have it in a large mason jar on the kitchen counter. Depending on whether I make a single or double batch it lasts between 1 and 3 weeks. It stays crunchy!
Loving the recipes. Can I ask - do you activate your nuts and seeds first before making the granola?
Of course you can! Great idea. I’ve never tried it but have been meaning to 🙂
This is great! Because it’s so rich, you can’t eat the same quantity as a normal cereal. I tried it sprinkled on natural yoghurt but I found the yoghurt flavour dominated so I couldn’t really taste the delicious slightly salty nuttiness. Next time I might bulk it out with some oats as you suggested, probably with more peanut butter to bind it together. Do you think coconut oil would work too? I wanted to bake it for longer but the small seeds and coconut were starting to burn. I’d like to have more clusters and fewer crumbly bits.
Glad you like it. Coconut oil would work well, too. I found that moving the mixture around a bit during baking helped - in my oven stuff browns quicker when it's at the back. I've read that adding a bit of water makes the mix stick better, so you could try that. It would make ingredients like ground flaxseed expand, so I see how that could work. Oats, too, if you'd like to add them.
I had the same experience you had with cinnamon pops with supermarket granola. Yes, now I know that it is actually the sugar that makes the crumbles stick together! First much later I understood how unhealthy this type of breakfast was. But I aslo still have a craving for the crunchiness of granola type mueslis. So I will try this out to crunch and spice up my usually quite drab oatmeal porridge morning routine.