Two of Jonah’s Great Granola Recipes (One Keto, One Not)

Feeding a crowd with different dietary needs can be tricky—especially when one person is keto, another is dairy-free, and another avoids sugar altogether. That’s what we’ve got going over here while Jonah and his family are living with us. But this keto granola recipe is the one thing everyone in our kitchen agrees on—and it’s so good we make it on repeat.

Jonah doesn’t eat meat. Or sugar. Poem (his daughter) doesn’t eat dairy. And Josh doesn’t eat carbs (he’s keto all the way).

The great news? Jonah (and Josh) have perfected the art of keto granola. Plus another awesome granola recipe.

Keto Granola Recipe (Sugar-Free, Dairy-Free, Keto-Friendly)

And it is SO GOOD I asked if I could share it.

How to Make Keto Granola

Mix in a large bowl:

1C sliced, slivered or chopped almonds

1C halved pecans

1/2C chopped walnuts

1/2C pumpkin seeds

1/3C raw, unsalted sunflower seeds

1/3C sesame seeds

1C unsweetened flaked coconut (find the biggest chunks you can, if you can find a coconut…grade that up with your biggest cheese grader)

1/4C golden Monk fruit sweetener (natural sweetener made of erythritol, you can find it at most grocery stores now and also at Amazon or Winco)

1 T ground cinnamon

Pinch (approx 1/8 tsp.) of real salt

Mix in a separate bowl:

1/3 cup coconut oil

1 egg white

1t vanilla

Whisk this mixture together then add to the nuts.

Spread on one jelly roll pan at 288 degrees (yep, that’s not a typo, just straight from Jonah), for 30 minutes

(If you’re cooking a double batch, which Jo always does because it gets eaten so fast, use two pans and switch oven shelves half way through.)

Let cool and break it up and ENJOY all that deliciousness!

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Jonah’s original oat granola Recipe

This one is equally as good, not quite as fancy, but so delicious.

This one you mix in a kitchen mixer (Bosch or large Kitchen Aid because it’s a big batch):

5 C oats

1 t salt

1 t vanilla

3/4 C chopped macadamia nuts (you can use walnuts instead if you don’t live in Hawaii where you can go pick up macadamia nuts in your yard:)

3/4 C chopped pecans

1 C cold ground golden flax (best to grind it yourself in a blender but you can also buy it, just make sure it’s “golden”)

3 C coarsely grated unsweetened coconut (the chunkier the better)

3/4 C coconut oil (can use veg oil but coco oil is better)

1 C honey

1/4 C hemp hearts (you can get these at Costco now, or any grocery store. They look a little like chia seeds…kinda chewy)

1/4 C sesame seeds (optional)

1/4 C chia seeds

Mix all that together, then add:

4C oats

1/4 C raw unsalted sunflower seeds

Mix together and spread into 2-3 jelly roll pans.

Bake at 288 for 44 minutes (22 mins, then switch around oven shelves for 22 more minutes to get evenly baked)

(It will look golden when cooked)

Note: If you have a dehydrator (which I don’t) Jonah says it’s even better in there rather than the oven, leave the granola in there for 17 hrs at 135.

You can add raisins after cooking or on individual bowls as desired.

Tips for Making the Best Homemade Granola

• Use large coconut flakes for better texture
• Don’t overbake—watch for golden color
• Let it cool completely before breaking it up

And there you go, go make some delicious granola!!

Jonah would love to know any changes or additions anyone tries, he’s always trying new things.

More Favorite Recipes from Our Kitchen

• Protein Granola Recipe
• Tonia’s Oatmeal Banana Muffins
• Honey Lime Enchiladas – Our Biggest Go-To