Keto Granola

One day a friend called me and asked me if I could bake some low-carb or keto friendly granola for her. Immediately I looked for some recipes and prepared a lot which was very much liked by her. This is the fifth time I am preparing it for her. So, I thought why not share the exact measurements and procedure with you guys 🙂 As I have said in my earlier granola recipes, feel free to add or omit any seeds or nuts or dried fruits as per your preferences. I have tried to use many healthy nuts and seeds. I have omitted black raisins as it is very sweet and very rich in sweetness and calories.

There is no hard and fast rule about the ingredients used nor in the measurements. I have used a little quantity of organic coconut sugar for sweetness. You may use keto sweeteners like stevia or erythritol if you wish to. Please use premium quality nuts and seeds and use fresh ones. These seeds and nuts have a tendency to go rancid very soon which may make your granola taste bitter and bad. Store in good airtight containers after it’s cooled completely. These are perfect for your mid morning hunger pangs or after your morning jog or workouts. Enjoy 🙂

Ingredients:

• Almonds 150 gm
• Walnuts 50 gm
• Pumpkin seeds 75 gm
• Melon seeds 75 gm
• Sunflower seeds 75 gm
• Hazelnuts 50 gm
• Flax seeds 50 gm
• Chia seeds 50 gm
• Coconut flakes 50 gm
• Quinoa 50 gm
• Salt a large pinch
• Egg whites 2-3 eggs
• Un flavoured oil 1/4 cup
• Cranberries 50 gm
• Black currants 50 gm
• Coconut sugar 2-3 tbsp
• Cinnamon powder 1 tsp
• Barley flakes 50 gm
• Jowar flakes 50 gm

Method:

• Chop the almonds and walnuts into bits size pieces.
• Line a big baking sheet with parchment paper and keep it ready.
• Wash the quinoa well and cook it with twice the amount of water till the water is completely drained. Set it aside to cool.
• Take a big mixing bowl and add the almonds, walnuts, hazelnuts, cooked quinoa, barley, jowar and coconut flakes, all seeds, a dash of cinnamon powder, salt and mix thoroughly.
• Beat the egg whites till it’s fluffy and add it to the bowl. Add the oil and combine.
• Now add some coconut sugar and mix everything till the entire mixture is coated with the liquid ingredients.
• Transfer the contents into the prepared baking sheet and spread evenly.

• Meanwhile preheat the oven at around 160-180 degree Celsius for atleast ten minutes.
• Bake the granola for 30-35 minutes stirring once or twice in between.
• Remove the trat from the oven and place on a cooling rack.
• Cool completely and add the cranberries and black currants.
• Store in airtight containers and use it with cold milk or prepare a parfait with yoghurt or drizzled over your favourite smoothie and enjoy.

Notes:

• You may omit any of the seeds that you don’t like and substitute it with your preferred seed.
• Cinnamon powder can be replaced with vanilla extract.
• The recipe yields around one kilogram of granola.
• Store in proper airtight containers and it will stay crunchy and fresh for up to 3 weeks.
• You may use cold pressed coconut oil, canola oil or sunflower oil.
• Coconut haters can skip the unsweetened coconut flakes.