Breakfast/ Snacks

Keto Peanut Butter Cinnamon Granola (Vegan, Grain-Free)

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A delicious Keto, Vegan, Grain-Free Peanut Butter Cinnamon Granola that’s healthy, delicious, and versatile!

Keto Granola? You got it! I happen to be someone who absolutely loves granola. I have from the first moment I tasted it. And yes, I know you’re probably thinking: “what’s the big deal? It’s granola!” But there is something that happens to this brain of mine every time I have it. Pretty much the same thing happens when I have dark chocolate, sweet potato fries with chipotle mayo, or sushi with soy sauce. It’s that je ne ce quoi.

But since grains don’t always sit well with me, I wanted to create a granola recipe that tastes much like the real thing while skipping the oats. Truth be told, I like this version better. And once approval was received from my children, I knew I had to share it with all of you!

I wanted this granola to be ideal as a cereal, perfect for topping smoothies or simply to snack on its own. Flavors of peanut butter and cinnamon, paired with healthy nuts and a hint of sweetness from coconut sugar make this my go-to snack.

Keto Peanut Butter Cinnamon Granola

  • It’s Keto, Paleo, Grain-Free, Vegan, Low-carb
  • Easy to make
  • Delicious as a snack or for topping smoothies
  • Makes a perfect cereal
  • A great alternative to classic granola

Ingredients For Keto Peanut Butter Cinnamon Granola

  • Chopped cashews
  • Toasted sunflower seeds
  • Raw pumpkin seeds
  • Chia seeds
  • Coconut flakes
  • Peanut butter
  • Cinnamon
  • Coconut sugar
  • Vanilla extract
  • Coconut oil

Making Grain-Free Granola

Step 1. Combine peanut butter, sugar, cinnamon, coconut oil, vanilla and mix well.

Step 2. Add remaining ingredients and mix to fully coat the nuts and seeds.

Step 3. Toast mixture on top rack at 350 degrees for 7 minutes. Stir well and let toast for another 7 minutes.

Step 4. Remove and let cool completely untouched.

FAQs + Top Tips

How Is This Granola Different From Traditional Granola?

The biggest difference between traditional granola and this grain-free version is that there are no oats involved at all and also it is not overly sweet.

A combination of cashews, sunflower seeds, pumpkin seeds, chia seeds and coconut flakes, give this granola crunch and taste whiteout any oats at all.

Do You Need Parchment Paper or Foil?

I like to add the mixture straight to the sheet pan as adding parchment paper will create moisture and the granola won’t get crispy. Be sure to add the granola mixture to a pre-heated oven on the top rack.

Is This Grain-Free Granola Low-Carb?

Since a serving size contains roughly 4 carbohydrates that come from coconut sugar, it is still within Ketogenic guidelines. You can also use a different sweetener such as Allulose or Monkfruit sweetener. Alternatively, you can also reduce the amount of coconut sugar from 3 tbsp per serving to 2 tbsp.

What’s The Best Way To Store The Granola?

After the granola has fully cooled, you can store it in an airtight bag or container for several weeks.

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Keto Peanut Butter Cinnamon Granola (Vegan)

Keto Peanut Butter Cinnamon Granola (Vegan)

Yield: 16
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
A delicious Keto, Vegan, Grain-Free Peanut Butter Cinnamon Granola that's healthy, delicious, and versatile!

Ingredients

  • 3/4 cup raw chopped cashews
  • 1/3 cup roasted sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1/2 cup large coconut flakes
  • 1 tbsp almond flour
  • 1/4 cup peanut butter
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2-3 tbsp coconut sugar or allulose
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut oil

Instructions

    1. Combine peanut butter, sugar, cinnamon, coconut oil, vanilla and mix well.

    2. Add remaining ingredients and mix to fully coat the nuts and seeds.

    3. Toast mixture on top rack at 350 degrees for 6 minutes. Stir well and let toast for another 6 minutes.

    4. Remove and let the granola cool completely.

    5. Once completely cooled, the granola can be stored in an air-tight container for several weeks.

Notes

1. Be sure to measure the cashews after they've been chopped as you will get substantially less when they're whole.

2. The type of coconut you use makes a difference. Shredded in this case will not work as it will burn and won't give you that almost oat-like consistency. This is the one I like to use.

3. You can use 2 tbsp coconut sugar to keep the overall carbs down or move to a completely sugar-free substitute such as allulose.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 585mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 4g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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