Blueberry Nut Keto Granola. This stuff came to me by accident – a rather innocent-looking package, I didn’t think much about it at first. It sat around for a bit. Then I opened it. Then I tried it. And then it was instant addiction.
Of course, then I had to find more, and therein came the problem. The commercial variety was available in several stores and online but…it was super pricy…or at least it was for me and my budget.
About Blueberry Nut Keto Granola:
If you haven’t tried Blueberry Keto Granola, I gotta tell you about it. And I’m gonna give you a disclaimer because I almost dismissed it outright when I found it was made of mostly nuts and seeds. See…I am more of a person who tolerates nuts. I’ll eat them sometimes. I’ll eat them because I know they’re good for me. I’ll eat them if they’re in items like baked goods if they’re in moderation. Normally, I don’t seek nuts out if ya know what I mean
So if I hadn’t tried this granola because of the nuts and seeds, I would have been missing out. It’s that delicious – and that good for you! If you’re like me and not totally nuts about nuts, keep an open mind and don’t let that stand in your way – this granola really is something special!
Basically, this granola is a blend of nuts, seeds, unsweetened dried coconut (which is remarkably neutral in flavor), and a sprinkling of dried blueberries. It’s sweetened with monk fruit (I now have several varieties of monk fruit in my cupboard) and it’s so good the word keto seemingly has no meaning, lol!
How to Serve Your Blueberry Nut Keto Granola:
I’m finding myself snacking on Blueberry Nut Keto Granola just when I crave a hint of sweetness. I sprinkle it on top of my yogurt. And I’ve eaten as cereal with milk, and a time or two as the original package suggests, with cream.
I’m old school and still have some residual guilt about cream but what a treat that was. I haven’t as yet baked anything with my granola, but I’m looking forward to topping muffins with it.
First I had to try to come up with some good proportions for the ingredients!
Making Your Blueberry Nut Keto Granola:
The first thing I did was try to figure out some good proportions to mimic the original package of granola I had. Yep, I dumped it out and started sorting! It’s not a perfect method but I think I got pretty close to the original.
I want to mention that the blueberries I used in this batch are your common dried blueberries, a “prudent” choice. I do have a thing, though, for the gorgeous dried blueberries you can pick up at Costco (and maybe other places) so it won’t be long before I’ll pimp out my granola with them! This might affect the keto status – haven’t run numbers yet with that change.
I shopped several places looking for the larger shards of unsweetened coconut and in the end, found they are hard to find! And even harder to find at a reasonable price. I weighed the coconut so it you want to sub in the smaller flakes you’ll have an idea of how much you’ll need.
Seems pretty close – the end result is amazing!
Hints and Helps:
When you make this granola, you’re going to have to be very patient! The monk fruit melts and coats like sugar but it does act differently. The monk fruit melts like sugar and will dry and coat the rest of the ingredients, but it takes time! Keep rotating and stirring.
I’ve found that if you go with half a cup of monk fruit for the recipe below, it’s pretty easy. The larger amount will need a bit more cooking and stirring and even so, sometimes some moister will need to be blotted off the bottoms of the tray. More monk fruit will yield a darker granola.
A bit of extra time in stirring the trays and moving them around paid off in spades as they say!
Adjusting the Flavor:
The flavor of the coconut really takes a back seat to everything else; how much you detect it probably depends on your tastebuds!
The monk fruit adds a sweetness and you can go with a range from about 1/2 cup for the recipe up to 3/4 cup. See the notes on using more!
The addition of cinnamon is very subtle; just a hint. That’s because that’s the way I like it, lol! I love letting the other natural flavors shine through. You do you and add more if you love cinnamon!
Feel free to add in/sub your favorite nuts or other ingredients in this recipe. Keep in mind that some changes can affect whether or not it’s still keto.
Saving Money on Ingredients:
This is a recipe that where it really pays to know your prices and shop around! Where you buy, when you buy, and whether the items are on sale or not are going to make a significant difference in price.
On the nuts, you’ll find great pricing at Aldi, Lytle, and your Big Box store. Your regular grocery store might just edge them out if you shop around a big holiday like Thanksgiving, Christmas, or Easter. Keep your nuts tightly packaged in the freezer for freshness.
The unsweetened coconut flakes were a challenge to find; I checked several stores, and only found them in pricier organic brands, but found them cheap in several ethnic markets. I gave you a sub for coconut shreds in the recipe. Again, keep in the freezer!
Monk fruit varied in price by several dollars a package (even the same brand and the same size) in different stores. Shop around!
If you follow me, you’re going to find I often talk about using a stand-alone freezer. If you’re curious about how much it costs to run a freezer, the average is about $4.99 a month. Less than the cost of a Big Mac. Just sayin’. You might want to take a peek at my articles on Banking Your Food and Freezer Options.
Blueberry Nut Keto Granola
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: about 6 cups 1x
- Category: breakfast or brunch
Ingredients
- 1 1/4 cup unsweetened coconut chips (substitute 2 ounces unsweetened coconut flakes)
- 1 1/4 cup sliced almonds
- 1 1/4 cup chopped pecans
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1 1/2 tablespoons melted butter
- 1/2 to 3/4 cup monk fruit (see note)
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon salt (optional)
- about 1/3 cup dried blueberries
Instructions
Preheat oven to 325 degrees F. Adust rack to middle and the slot above.
On two large, preferably light-colored rimmed sheet pans, mix together all ingredients except the dried blueberries. Bake for 15 to 20 minutes or so, stirring every five minutes and rotating trays top to bottom and front to back. Watch very carefully, especially the first time. Ovens vary in heat, intensity, and circulation which will affect timing.
Bake until lightly browned. The cereal will crisp as it cools.
Turn oven off, leaving trays in oven. Crack the door; use an item to keep slightly open by an inch or two if oven door does not stay in position. Once cool, remove trays from oven, and remove the cereal, scraping tray if needed. Transfer to airtight container and add dried blueberries.
If kept for any length of time, may be stored in the freezer or fridge.
Notes:
Do not line sheet pans with foil; as the monk fruit cools the mixture may stick to pan and may need to be scraped up with a flat spatula.
When using 1/2 cup of monk fruit, the final cereal is very lightly sweet. For a sweeter cereal, increase the monk fruit. Increasing the monk fruit will add additional moisture. More time may be needed and consequently, the cereal may be darker in color. If needed, blot excess moisture from the bottom of the sheet pans.
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