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!
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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