Vanilla Hazelnut Granola

One thing that a bunch of folks miss when they go keto is things that go crunch. And cereal. They miss cereal. I can’t decide whether one is missed more than the other, but it doesn’t matter with this Vanilla Hazelnut Granola because you get both. You can satisfy your crunch and cereal needs in one tasty spoonful.

It’s a cinch to sling together, and then gets to linger in the oven while it toasts itself to crunchy, golden heaven.  This is something you can make in large batches and store in an air-tight jar giving you a delicious keto meal in an instant.

For a more cereal-like experience, toss some in a bowl with some of your favorite nut milk, or, if you want to super-charge your fat intake, some heavy cream. And boy howdy, is this stuff delicious when it’s floating in some heavy cream. The things I do for you to make sure these recipes are really delicious. You can also mix heavy cream with equal amounts of water if you like a thinner “milk” on your granola, or are looking to consume less fat than using all heavy cream.

If you do better eating soon after you wake up, then this is a perfect breakfast. If you tend to fast through a morning meal then this is a great snack or first-meal-of-the-day, whenever that is, especially since it is very transportable. You can whip out a bowl of this virtually anywhere!

The nuts in this Vanilla Hazelnut Granola make this very calorically dense, so it is easy to overeat. Also, some people find they stall when they eat too many nuts, so figure out how much and how often works for you in the nuts department and stick to that. And remember that as you progress in your keto / low card journey your needs may change. You might find that down the road you can enjoy more of this delicious Vanilla Hazelnut Granola – or less. You do you.

For now, just whip some up and see where it fits in your plan.

Mmmmmm, crunchy!

Vanilla Hazelnut Granola

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  30 mins  |   Total time:  40 mins  |  Serves: 8 – 12

What You Need

• 2 oz. / 55 g butter
• 3 oz. / 85g allulose
• ¼ tsp. sea salt
• 4 tsp. vanilla extract
• 1 egg white, whisked until frothy
• 8 oz. / 225g raw hazelnuts, roughly chopped
• 4 oz. / 110g raw slivered almonds, roughly chopped
• 3 oz. / 85g raw sunflower seeds, roughly chopped

What You Do

1. Gently warm the butter, allulose, sea salt and vanilla extract just until completely melted.
2. Pour melted butter mixture into a large bowl and quickly whisk in the frothy egg white.
3. Add the roughly chopped hazelnuts, almonds, and sunflower seeds to the bowl and mix well until all the nuts are completely coated.
4. Spread the nuts evenly on a baking tray (preferably one that has sides) and bake in the center of the oven at 250F for 30 minutes until golden brown, stirring well and then re-spreading evenly on the tray about every 10 minutes.
5. After 30 minutes, remove from oven and leave to cool completely on the baking sheet.
6. Once the granola is cold, store in an airtight jar.
7. Serve with heavy cream or a 50:50 mix of heavy cream and water if you prefer a thinner liquid on your granola. For dairy-free use any nut milk you prefer.

Top Recipe Tips

• You can make your granola finer by simply chopping the nuts into smaller pieces. You may need to add extra sweetener and butter to ensure everything is coated since smaller pieces means a larger surface area to coat.
• Take care to let the nuts cool completely before removing from the baking sheet. The sweetener coating them will be extremely hot.
• Don’t panic if the nuts seem soft when they come out of the oven. They crisp up as they cool, and once cold are all crunch all the time.
• Use ghee instead of butter for dairy-free.
• Use raw nuts otherwise you will find the nuts burn during cooking.
• If you chose the use a different sweetener you may find the granola takes significantly longer to cook and brown. Check every 5 minutes after the initial 30 minutes if your granola is not done and you did not use allulose.

• Check out the Ingredients Guide for information on ingredients.
• Where Are The Macros and Nutritional Info?

Helpful Cooking and Recipe Links

• More nut recipes
• Come laugh and learn with us over at The Kitchen Podcast
• Come hang out in The Keto Kitchen Facebook Group
• For lots more great recipes check out our scrumptious cookbooks!
• Check out the categories and tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.

Podcast Episodes and You Tube Videos

• Nuts
• How and Why to Measure Food
• Where Are The Macros and Nutritional Info?
• Keto / Low Carb Treats: should you eat them? Hear what Dr. Ken Berry and I have to say about it!

Substitutions

• Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
• Xylitol or allulose or erythritol are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.
• Use ghee instead of butter for dairy-free.