This granola serves as a keto breakfast when it’s served in a bowl with almond or coconut milk. You can also serve it with whipped cream and raspberries. But I usually package it in small containers so I’ll always have snacks ready to go.
Makes 6 (½-cup) servings
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the pecans, almonds, sunflower seeds, flaxseed meal, coconut flakes, maple syrup, and chia seeds and mix well. Spread the mixture on the prepared baking sheet and sprinkle with the cinnamon.
Bake for 10 minutes, until golden brown. Let cool for 10 minutes. The granola will harden and become crunchy after it cools.
Granola can be stored in a covered container at room temperature for up to 7 days. It can also be frozen, wrapped tightly in plastic wrap, for up to 4 months.
Nutritional Info (per serving)
Calories 252, fat 21 g, protein 7 g, carbs 7.9 g, fiber 6.5 g