Peanut butter lovers, here's the perfect healthy granola recipe for you! Packed with nuts and seeds, this keto peanut butter granola is deliciously crunchy and packed with flavor. Only 5 minutes of prep time.
I've been making homemade granola for years now and alternate between this peanut butter granola and my keto granola. 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 sugar free.
If you go to the breakfast section of any supermarket, you'll see it stacked with packets that essentially contain just sugar. Even grain-free granolas tend to be sweetened with copious amounts of honey or maple syrup. Others are brimming with dried fruit and raisins, which also raise blood sugar levels.
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Why This Recipe Works
This peanut butter granola will give you an energy boost that will last until lunch without sending insulin levels sky-high.
It is packed with nutrient-dense nuts and seeds and contains a generous dollop of peanut butter.
Unlike regular granolas, this recipe does not contain any oats. This is because oats are high in carbohydrates. To reduce the sugar content even more, I am using a sugar substitute instead of honey or maple syrup.
It is delicious and I can't wait for you to try it.
Ingredients
Here are the ingredients:
- Flaxseed - 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.
- Coconut, nuts and seeds - I used desiccated coconut, almonds, walnuts and pecans plus sunflower seeds and pumpkin seeds
- Peanut butter - For flavor!
- Sweetener - Optional. An erythritol-based sweetener is good because it sets crispy.
- Cinnamon
Instructions
It's really easy to make a grain-free peanut butter granola. Here are the basic steps.
1.) Pulse your nuts and seeds in a food processor until you have a mixture of smaller and larger pieces. 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.) Bake the granola in the oven until golden and crispy.
Let it cool fully before filling it into an airtight container. Granola continues to crisp up as it cools.
Katrin's Tip
Oven timings can vary. If the edges of the granola tray are golden and crisp, but the middle is still soft, break up the mix and move it around on the tray until all clusters are evenly browned.
Variations
You can substitute 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 is unsweetened.
The sweetener in the recipe is optional. One of my readers makes it with a pinch of salt instead of the sweetener!
I imagine the granola would also taste good with pumpkin spice, cardamom or cocoa powder. Maybe throw in some cacao nibs as well.
Or, make sugar free chocolate and add in the granola for a bit of crunch!
To increase the protein, add a scoop of unflavoured protein powder.
Recipe FAQs
Yes. Follow the recipe and then pre-slice the mixture into bars with a knife or a pizza cutter before baking.
Yes. The recipe works with any nut or seed butter of your choice.
Yes. You can replace some or all of the nuts with rolled oats. The most important thing is to keep to the same dry/wet ratio and to use the flaxseed as it helps to create crunchy clusters. Take note that oats contain starches which convert to sugars in the body.
If you do not want to use a sugar free sweetener, feel free to replace it with either honey or maple syrup. Or course, this will increase the sugar content of the recipe.
Serving Suggestion
We like to eat our granola with Greek yogurt and berries. It is also delicious with any milk of your choice. My personal favourite is almond milk as it is very low in sugar.
The granola is also great as a crunchy topping on chocolate yogurt or any fruit crumble.
Storage
Store this peanut butter granola in an airtight container at room temperature. It stays fresh for several weeks, just like regular granola would. There is no need to store it in the fridge as it attracts moisture and will soften.
You can also freeze granola for up to 3 months. After defrosting, place it back into the oven for 5 minutes to crisp it up again.
More Peanut Butter Recipes
I love eating peanut butter at any time of day, but it is amazing for breakfast. Here are a few healthy peanut butter breakfast recipes to try:
- Peanut Butter Yogurt - Easy & Healthy1 Minutes
- Keto Peanut Butter Bread1 Hours 10 Minutes
- Keto Peanut Butter Smoothie3 Minutes
- Low Carb Protein Bars Recipe30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Peanut Butter Granola
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 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 sweetener optional
- 1 tablespoon cinnamon
- ⅓ cup / 80 ml water
Instructions
- Preheat the 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.
Louise Burrough
How big is the baking tray needed?
Katrin
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
Katherine
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!
Katrin
So glad you like it!!!
Kristin
Delicious! Thank you!
Michelle
Could you replace the coconut with old fashioned rolled oats instead?
Katrin
Yes, that would work!
Nicky
Can’t wait to try this.. I’ve always loved granola. Yummmm. Also.. is yoghurt allowed on Keto?
Katrin
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.
Marnie
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!
Katrin
I've added it in now, thank you for letting me know. It's 24g per portion.
Claire
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.
Katrin Nürnberger
I always think granola it not just a breakfast recipe, it's also rather satisfying as a snack 🙂
Sophie
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!
Kim
How do you store this granola? A different type I tried ended up being stored in the refrigerator. Thank you
Katrin
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!
Nathan
Loving the recipes. Can I ask - do you activate your nuts and seeds first before making the granola?
Katrin
Of course you can! Great idea. I’ve never tried it but have been meaning to 🙂
Robyn
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.
Katrin
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.