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Coconut Oil Keto Granola Recipe

Granola needs some sort of sticky binding agent to help the clusters stick together. Many times this is something sweet, like honey or maple syrup. Often, oils are used as well.

This coconut oil keto granola recipe offers a unique sugar-free and low-carb alternative that won’t compromise your ketosis.

Coconut Oil for Keto

Coconut oil is one of the many fats you can enjoy on a keto diet. Other options include avocado oil, olive oil, and ghee.

Many common household oils are heavily processed and harmful for your health, whether or not you’re on a ketogenic diet. Vegetable and canola oil, often used in granola, are both oils you’ll want to avoid for your health.

Coconut oil is unique in that it’s solid at room temperature. That takes a bit of getting used to, but it’s not a huge deal. Typically you’ll just melt it down before adding it to your recipe, as you do for this keto granola.

It’s becoming easier to find, even in large chain grocery stores. Try looking in the natural or organic section, as well as in the baking aisle. While you’re there, you can also pick up some other keto-friendly oils.

Coconut oil has some great benefits for your diet. Coconut oil contains medium chain triglycerides, which are shorter than many other fats.

These fats are used quickly for energy, or changed into ketones – which is perfect for your keto diet.

Like many fats, it is satiating, and you should stay fuller longer when you eat it. It’s also great for your hair, skin, and nails.

More Keto Fats

Coconut oil is just one of the great fat options for your keto diet and recipes. Get to know the many other keto fat options that you can put in your pantry and into your meals.

Coconut Oil Keto Granola Recipe

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• Author: Louise Hendon
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Snack
• Cuisine: American

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Ingredients

• 11 oz (310 g) mixed nuts (e.g., almonds, hazelnuts, pecans)
• 2 oz (60 g) mixed seeds (e.g., sunflower seeds, pumpkin seeds)
• 2 Tablespoons (30 ml) coconut oil, melted
• Generous pinch Stevia

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Instructions

1. Preheat the oven to 350 F (175 C).
2. Place the nuts into a mini food processor and partially blitz well into smaller pieces (but not to dust). Combine the blitzed nuts with the mixed seeds and tip in the melted coconut oil. Combine until evenly coated. Spread out in an even layer on a large roasting tray and place in the oven for 10 minutes.
3. Stir the mixture around to ensure even roasting. Return the tray to the oven for an additional 10-15 minutes, roasting the mixture until golden.
4. Remove the tray and from the oven and scatter over a generous pinch of stevia while still hot. Stir well and set aside to cool completely.
5. Store in a sealed container.  Serve with coconut yogurt or coconut milk.

Notes

All nutritional data are estimated and based on per serving amounts.

Net carbs: 6 g

Nutrition

• Calories: 359
• Sugar: 0 g
• Fat: 36 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 9 g