📝 About This Recipe
Ditch the sugar-laden store-bought cereals for this incredibly crunchy, artisanal nut and seed blend that celebrates wholesome fats and aromatic spices. This granola features a symphony of textures from buttery pecans and crisp pepitas, all bound together by a silky vanilla-infused glaze that caramelizes beautifully in the oven. Perfect for those following a ketogenic lifestyle, it delivers a satisfying snap and a rich, toasted flavor profile without a single grain in sight.
🥗 Ingredients
The Nut and Seed Base
- 1 1/2 cups Pecan halves (roughly chopped)
- 1 cup Sliced almonds (raw and unsalted)
- 1 cup Walnut pieces (roughly chopped)
- 1/2 cup Pumpkin seeds (pepitas) (raw)
- 1/2 cup Sunflower seeds (raw)
- 1 cup Unsweetened coconut flakes (large flakes/shreds)
- 2 tablespoons Chia seeds
- 2 tablespoons Hemp hearts
The Sweet Glaze
- 1 large Egg white (at room temperature; helps create clusters)
- 1/4 cup Coconut oil (melted and slightly cooled)
- 1/2 cup Granulated Erythritol or Monk Fruit sweetener (adjust based on desired sweetness)
- 2 teaspoons Vanilla extract (high quality or use vanilla bean paste)
- 1 teaspoon Ground cinnamon (Ceylon cinnamon preferred)
- 1/2 teaspoon Sea salt (fine grain)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low temperature is crucial to prevent the nuts from burning while ensuring a deep, even toast.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
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3
In a large mixing bowl, combine the chopped pecans, sliced almonds, walnuts, pumpkin seeds, and sunflower seeds. Toss them together until well distributed.
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4
Add the coconut flakes, chia seeds, and hemp hearts to the nut mixture. Stir gently to ensure the smaller seeds are evenly dispersed among the larger nuts.
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5
In a separate medium bowl, whisk the egg white until it becomes frothy and light. This is the secret chef's trick for achieving those coveted 'clusters' in grain-free granola.
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6
Slowly whisk the melted coconut oil, sweetener, vanilla extract, cinnamon, and sea salt into the frothy egg white until the mixture is smooth and emulsified.
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7
Pour the liquid glaze over the dry nut and seed mixture. Use a large spatula to fold everything together, ensuring every single nut and seed is thinly coated with the glaze.
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8
Transfer the mixture to the prepared baking sheet. Spread it out into an even layer, pressing down slightly with the back of your spatula to help the ingredients stick together.
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9
Bake for 15 minutes, then remove from the oven. Gently stir the granola, moving the toasted edges toward the center to ensure even browning.
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10
Press the mixture back down into a flat layer and return to the oven for another 10-15 minutes. Watch closely during the final minutes; the granola is done when it is fragrant and golden brown.
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11
Remove from the oven. IMPORTANT: Do not touch or stir the granola while it is hot! As the sweetener and egg white cool, they will harden and create the crunchy texture.
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12
Once completely cooled (about 45-60 minutes), break the granola into chunks or clusters. Store in an airtight glass jar at room temperature for up to 2 weeks or freeze for up to 2 months.
💡 Chef's Tips
For the best clusters, resist the urge to stir the granola while it cools; the 'set' happens during the cooling phase. If you notice the coconut flakes browning too quickly, tent the tray loosely with foil for the last 5 minutes of baking. Feel free to swap nuts based on what you have, but keep the total volume of dry ingredients consistent to maintain the glaze-to-nut ratio. Add a handful of sugar-free dark chocolate chips or dried keto-friendly berries only AFTER the granola has completely cooled to avoid melting. Always use raw, unsalted nuts to have complete control over the saltiness and toast level of your final product.
🍽️ Serving Suggestions
Serve over full-fat Greek yogurt or coconut yogurt for a high-protein breakfast. Enjoy as a cold cereal by pouring chilled unsweetened almond or macadamia nut milk over a bowlful. Use it as a crunchy topping for a keto-friendly smoothie bowl blended with avocado and spinach. Pack it in small reusable bags for a perfect, energy-dense trail mix during hikes or long workdays. Sprinkle over a scoop of keto vanilla bean ice cream for a sophisticated, low-carb dessert crunch.