When going keto, overtime, I've noticed that my craves and tastes have shifted for the better, though one think I just can't seem to completely kick is my desire for a nice bowl of cereal. I grew up on it and while I don't necessarily have to have that sugar, there some weird comforting aspect about a basic snack like that. Now, though, it's a bit harder to find a suitable cereal or granola to pour my coconut milk over, and the keto-friendly granolas out there are awfully pricey. The good news is, you can easily make it yourself at home for a fraction of the cost.
You can play around with the quantities of each ingredient as granola making is usually pretty forgiving. Try this as a starting point.
Equipment:
- Small sauce pan
- Baking sheet
- Parchment paper
- Flat bladed blender
- Medium size mixing bowl
- Oven pre-heated to 300
Ingredients:
- 1/2 cup chopped walnuts
- 1/4 cup pepitas
- 1/8 cup almond flower
- 1/4 cup plain or salted Pili Hunters pili nuts
- 2 tbs chia seeds
- 3 tbs flax seeds or Kimera's Seed Stack
- 3 tbs (or more to taste) Lakanto Maple Syrup (Keto Friendly!)
- 5 tbs coconut oil
- 2 tbs Golden Nugget Chocolate Ghee
- Coarse sea salt to taste
Instructions:
- After you preheat the oven, set your sauce pan over medium-low heat and add your oils and sweetener: coconut oil, ghee, and Lakanto Maple Syrup.
- While the oils are melting down, take a blender with flat blades (magic bullet works great) and grind down your flax seeds, pili nuts, and half your pepitas. Flax seeds tend to pass straight through your body unless they're ground. It's ok if there are a few larger and smaller chunks of nuts left.
- Take the remaining ingredients and add them to the mixing bowl along with the ground ingredients.
- After the oils have just melted, drizzle all over your nut blend and mix as you go, ensuring an even coat.
- Spread the mixture out on the baking sheet and pop in the oven for about 10 minutes.
- Eat straight or combine with milk for a tasty, nostalgic keto treat!
