32+ Tasty Spring Granola Recipes to Jumpstart Your Morning

Spring is a time of renewal, with nature bursting into life, offering fresh flavors and vibrant ingredients.

One delightful way to celebrate the season is by enjoying spring-inspired granola recipes. Packed with nutritious oats, seeds, nuts, and dried fruits, granola can be easily customized with seasonal ingredients to match the freshness of spring.

Whether you’re looking for a quick breakfast, a healthy snack, or a topping for your yogurt or smoothie bowl, spring granola recipes offer a perfect balance of flavors.

In this article, we’ll explore a variety of creative and healthy spring granola ideas that can be whipped up in no time, helping you start your day right and savor the season.

32+ Tasty Spring Granola Recipes to Jumpstart Your Morning

Spring brings a wealth of flavors that can be easily incorporated into your granola recipes.

With these ideas, you can enjoy a wholesome, satisfying, and flavorful treat that highlights the freshness of the season.

Whether you prefer classic fruit and nut combinations or want to experiment with herbs and citrus, there’s a spring granola recipe for every palate. .

So, embrace the season and start creating your own perfect batch of spring granola today!

Spring Citrus & Almond Granola

This refreshing and light granola recipe combines the zesty flavors of spring citrus fruits with the satisfying crunch of almonds. The result is a perfect snack or breakfast option for those following a low-carb or keto diet. With the natural sweetness of stevia and the tanginess of lemon and orange zest, this granola is a guilt-free treat that will keep you energized throughout the day.

Ingredients:

• 1 cup sliced almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/4 cup sunflower seeds
• 1 tablespoon ground flaxseed
• 1/4 cup melted coconut oil
• 1 tablespoon lemon zest
• 1 tablespoon orange zest
• 1/4 teaspoon cinnamon
• 1-2 tablespoons stevia or monk fruit sweetener (adjust to taste)
• Pinch of sea salt

Instructions:

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sliced almonds, shredded coconut, chia seeds, sunflower seeds, ground flaxseed, cinnamon, and sea salt.
3. In a separate small bowl, whisk together the melted coconut oil, lemon zest, orange zest, and stevia.
4. Pour the wet ingredients over the dry mixture and stir to coat everything evenly.
5. Spread the granola mixture in a single layer on the prepared baking sheet.
6. Bake for 20-25 minutes, stirring once halfway through to ensure an even golden brown color.
7. Remove from the oven and allow it to cool completely on the baking sheet.
8. Store in an airtight container for up to a week.

This Spring Citrus & Almond Granola is an excellent low-carb option for anyone looking to add a burst of flavor to their keto routine. The combination of citrus and nuts provides essential nutrients while keeping carbs low. Whether served with unsweetened almond milk or simply enjoyed on its own, this granola offers a refreshing take on a classic breakfast treat.

Raspberry Coconut Granola

A delightful spring-inspired granola that captures the vibrant taste of fresh raspberries and the creamy texture of coconut. This keto-friendly granola is packed with healthy fats from coconut and seeds, making it a satisfying option for those following a low-carb or keto lifestyle. The natural sweetness of the raspberries pairs wonderfully with the crunchy texture of the granola.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup raw pumpkin seeds
• 1/2 cup flaxseeds
• 1/4 cup chia seeds
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup freeze-dried raspberries (broken into small pieces)
• 1-2 tablespoons erythritol or stevia (adjust to taste)

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, pumpkin seeds, flaxseeds, chia seeds, salt, and sweetener.
3. Add the melted coconut oil and vanilla extract to the dry ingredients, stirring to combine.
4. Spread the mixture evenly onto the prepared baking sheet.
5. Bake for 20-25 minutes, stirring every 10 minutes to ensure it doesn’t burn and is evenly golden.
6. Once done, remove from the oven and let it cool completely.
7. After cooling, mix in the freeze-dried raspberries.
8. Store in an airtight container for up to a week.

Raspberry Coconut Granola is a great addition to any low-carb or keto diet, offering a blend of satisfying textures and fresh fruity flavors. The freeze-dried raspberries provide a tangy burst, complementing the creamy coconut and healthy fats. This granola is ideal for topping yogurt, enjoying as a cereal with almond milk, or simply snacking throughout the day.

Apricot & Pecan Granola

Apricot & Pecan Granola is a deliciously sweet and nutty low-carb treat perfect for the spring season. The combination of dried apricots, pecans, and a touch of cinnamon creates a flavorful granola that is both crunchy and filling. Sweetened with a keto-friendly option like monk fruit, it’s a fantastic way to satisfy your sweet tooth while staying in line with your keto goals.

Ingredients:

• 1 cup pecan halves, chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1/4 cup coconut oil, melted
• 1/2 teaspoon cinnamon
• 1/2 cup chopped dried apricots (unsweetened)
• 1 tablespoon monk fruit or erythritol sweetener
• Pinch of sea salt

Instructions:

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the chopped pecans, shredded coconut, sunflower seeds, chia seeds, flaxseeds, cinnamon, and salt.
3. Drizzle in the melted coconut oil and sweetener, and toss everything to evenly coat.
4. Spread the mixture in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes, stirring halfway through, until golden and fragrant.
6. After baking, allow the granola to cool completely on the baking sheet.
7. Once cooled, stir in the chopped apricots.
8. Store in an airtight container for up to a week.

This Apricot & Pecan Granola brings the essence of spring into your kitchen with its delightful nutty crunch and natural sweetness from the apricots. The granola provides healthy fats from the pecans and seeds, making it a perfect option for a quick, keto-friendly snack or breakfast. Pair it with Greek yogurt for a satisfying and nourishing treat.

Lavender & Almond Granola

infused granola is perfect for a light spring breakfast. Almonds bring a hearty crunch, while the floral notes of lavender add a calming, refreshing touch. Sweetened with monk fruit or stevia, it’s a delicious, keto-friendly option for those seeking a flavorful and satisfying granola without the carbs. Ideal for pairing with coconut yogurt or enjoying as a snack on its own.

Ingredients:

• 1 cup sliced almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1 tablespoon dried lavender flowers
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1-2 tablespoons monk fruit sweetener
• Pinch of salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almonds, shredded coconut, chia seeds, lavender, and salt.
3. In a separate small bowl, mix the melted coconut oil, vanilla extract, and monk fruit sweetener.
4. Pour the wet ingredients over the dry mixture and stir to coat evenly.
5. Spread the granola onto the prepared baking sheet in a single layer.
6. Bake for 20-25 minutes, stirring halfway through, until golden brown and fragrant.
7. Allow to cool completely before storing in an airtight container.
8. Enjoy with your favorite keto yogurt or as a standalone snack.

Lavender & Almond Granola is a beautifully aromatic granola that brings a touch of elegance to your low-carb breakfast routine. The combination of almonds and lavender not only provides crunch and fragrance but also offers a sense of tranquility. This granola is perfect for those looking to enjoy a unique, flavorful, and keto-friendly breakfast.

Cinnamon Pecan Granola

This cinnamon-infused granola brings a warm, comforting taste that’s perfect for spring mornings. Pecan nuts add a rich, buttery crunch while cinnamon enhances the flavor with a sweet, aromatic touch. Low in carbs, this granola is sweetened with a keto-friendly sweetener, making it a fantastic snack or breakfast option for anyone following a keto lifestyle.

Ingredients:

• 1 cup pecans, chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1 teaspoon cinnamon
• 1/4 cup coconut oil, melted
• 1 tablespoon erythritol or monk fruit sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the chopped pecans, shredded coconut, sunflower seeds, chia seeds, flaxseeds, cinnamon, and salt.
3. Pour the melted coconut oil and sweetener over the dry ingredients and toss well to coat evenly.
4. Spread the granola mixture in a single layer on the baking sheet.
5. Bake for 20-25 minutes, stirring every 10 minutes to ensure an even golden brown color.
6. Remove from the oven and let it cool completely before storing in an airtight container.
7. Enjoy with a splash of almond milk or as a topping for Greek yogurt.

Cinnamon Pecan Granola is a cozy, low-carb breakfast option that captures the essence of warm, comforting flavors. The richness of the pecans and the sweet, spicy cinnamon make this granola a delicious, filling snack or breakfast addition. It’s perfect for anyone following a keto diet and looking for a satisfying and wholesome treat.

trawberry Almond Granola

This keto-friendly granola bursts with the fresh, sweet flavor of strawberries paired with the crunch of almonds. The granola uses freeze-dried strawberries, which keep the carb count low while offering all the flavor of fresh fruit. This spring-inspired recipe is a great addition to your low-carb diet, offering a delightful snack or breakfast that feels indulgent without the guilt.

Ingredients:

• 1 cup sliced almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1/4 cup chia seeds
• 1 tablespoon ground flaxseeds
• 1/2 cup freeze-dried strawberries
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1-2 tablespoons stevia or monk fruit sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almonds, shredded coconut, sunflower seeds, chia seeds, flaxseeds, and sea salt.
3. Add the melted coconut oil, vanilla extract, and sweetener, mixing until everything is well-coated.
4. Spread the mixture evenly on the prepared baking sheet.
5. Bake for 20-25 minutes, stirring every 10 minutes to ensure the granola bakes evenly and does not burn.
6. Remove from the oven and allow to cool completely.
7. Once cooled, fold in the freeze-dried strawberries.
8. Store in an airtight container and enjoy as a topping for yogurt or as a standalone snack.

Strawberry Almond Granola is a delightful, low-carb option that captures the essence of spring with its vibrant strawberry flavor and nutty crunch. The freeze-dried strawberries provide a sweet, fruity bite that pairs wonderfully with the almonds and coconut. This granola is perfect for keto dieters who want a nutritious, satisfying, and delicious way to start the day.

Maple Walnut Granola

This Maple Walnut Granola delivers all the rich flavors of maple syrup and toasted walnuts, while remaining keto-friendly by using a sugar substitute. The earthy walnuts and the sweet, aromatic maple essence make this a comforting and indulgent granola that satisfies cravings without derailing your diet. It’s an excellent choice for a low-carb snack or as a topping for your morning smoothie bowl.

Ingredients:

• 1 cup walnut halves, chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1/4 cup coconut oil, melted
• 1 teaspoon maple extract (or a few drops of maple-flavored stevia)
• 1-2 tablespoons erythritol or monk fruit sweetener
• Pinch of salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the walnuts, shredded coconut, sunflower seeds, chia seeds, and flaxseeds.
3. Add the melted coconut oil, maple extract, sweetener, and salt. Stir to coat the mixture evenly.
4. Spread the granola evenly on the prepared baking sheet.
5. Bake for 20-25 minutes, stirring halfway through to ensure an even golden color.
6. Allow the granola to cool completely before storing in an airtight container.
7. Serve with almond milk, or sprinkle on top of a yogurt parfait.

Maple Walnut Granola offers a rich, satisfying flavor with the perfect balance of sweetness and crunch. The walnut flavor pairs beautifully with the maple extract, creating a comforting and indulgent experience without the carbs. This granola is ideal for anyone on a keto diet looking to satisfy their cravings with a wholesome, nutritious snack.

Cocoa Hazelnut Granola

For chocolate lovers on a keto diet, Cocoa Hazelnut Granola is a rich and flavorful treat. The earthy, nutty flavor of hazelnuts combined with cocoa powder delivers a chocolatey crunch that feels indulgent yet remains low in carbs. This granola is perfect for those craving something sweet and satisfying without compromising their low-carb lifestyle.

Ingredients:

• 1 cup hazelnuts, chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1/4 cup coconut oil, melted
• 1-2 tablespoons erythritol or stevia
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the chopped hazelnuts, shredded coconut, sunflower seeds, chia seeds, flaxseeds, cocoa powder, and sea salt.
3. Add the melted coconut oil and sweetener, stirring to coat everything evenly.
4. Spread the mixture in an even layer on the prepared baking sheet.
5. Bake for 20-25 minutes, stirring every 10 minutes to prevent burning.
6. Remove from the oven and let it cool completely.
7. Store in an airtight container for up to a week.

Cocoa Hazelnut Granola is a deliciously rich and chocolatey option for those on a keto diet who still want to enjoy the sweet side of life. The combination of cocoa powder and hazelnuts creates a crunchy, indulgent treat that’s perfect for snacking or adding to your

lemon Poppy Seed Granola

This bright and zesty Lemon Poppy Seed Granola is perfect for spring. The combination of tangy lemon and crunchy poppy seeds delivers a refreshing twist on traditional granola. It’s lightly sweetened and packed with healthy fats, making it a great low-carb or keto option to start your day.

Ingredients:

• 1 cup almonds, sliced or chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1/4 cup coconut oil, melted
• 1 tablespoon lemon juice
• 1-2 tablespoons monk fruit or stevia sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sliced almonds, shredded coconut, sunflower seeds, chia seeds, flaxseeds, lemon zest, poppy seeds, and salt.
3. In a small bowl, mix the melted coconut oil, lemon juice, and sweetener.
4. Pour the wet mixture over the dry ingredients and stir until evenly coated.
5. Spread the mixture on the prepared baking sheet in an even layer.
6. Bake for 20-25 minutes, stirring every 10 minutes to ensure even browning.
7. Allow the granola to cool completely before storing in an airtight container.
8. Enjoy with almond milk or as a topping for Greek yogurt.

Lemon Poppy Seed Granola brings a fresh, tangy burst of spring to your keto diet. The combination of lemon and poppy seeds creates a bright and uplifting flavor profile that’s both light and satisfying. It’s a perfect snack or breakfast option, delivering essential nutrients and healthy fats while keeping carb counts low.

Tropical Coconut & Pineapple Granola

Tropical Coconut & Pineapple Granola combines the flavors of coconut and pineapple to create a sweet and summery granola. By using dried unsweetened pineapple and coconut, this low-carb granola remains keto-friendly while offering the tropical flavors of spring. It’s a delicious way to satisfy sweet cravings without the carbs.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup chopped unsweetened dried pineapple
• 1/4 cup sunflower seeds
• 1/4 cup chia seeds
• 1 tablespoon ground flaxseeds
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1-2 tablespoons stevia or monk fruit sweetener
• Pinch of salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, dried pineapple, sunflower seeds, chia seeds, flaxseeds, and salt.
3. Drizzle the melted coconut oil and vanilla extract over the mixture and stir to coat evenly.
4. Spread the mixture on the prepared baking sheet in a thin, even layer.
5. Bake for 20-25 minutes, stirring every 10 minutes to prevent burning.
6. Allow to cool completely before adding any additional dried pineapple.
7. Store in an airtight container for up to a week.

ropical Coconut & Pineapple Granola is a refreshing, keto-friendly snack or breakfast option that brings the flavors of spring and summer into your low-carb diet. The dried pineapple provides natural sweetness, while the coconut delivers a satisfying crunch. It’s an ideal choice for those seeking a tropical twist on traditional granola.

Ginger Nut & Coconut Granola

This Ginger Nut & Coconut Granola is lightly spiced with ground ginger and filled with crunchy nuts and seeds. The combination of warm ginger, nutty flavors, and coconut creates a comforting and energizing granola that is perfect for spring mornings. It’s a low-carb, keto-friendly option that balances flavor and nutrition.

Ingredients:

• 1 cup pecans, chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1 teaspoon ground ginger
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1-2 tablespoons monk fruit or stevia sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the chopped pecans, shredded coconut, sunflower seeds, chia seeds, flaxseeds, and ground ginger.
3. Add the melted coconut oil, vanilla extract, and sweetener, stirring well to coat the mixture.
4. Spread the granola mixture onto the prepared baking sheet in an even layer.
5. Bake for 20-25 minutes, stirring every 10 minutes to ensure even browning.
6. Remove from the oven and allow to cool completely.
7. Store in an airtight container for up to a week.

Ginger Nut & Coconut Granola offers a comforting, lightly spiced flavor with a nutty, crunchy texture. The addition of ground ginger provides warmth and depth, making this a perfect option for spring. It’s a satisfying snack or breakfast choice for those looking to add healthy fats and balanced flavor to their low-carb diet.

Peach Almond Granola

This Peach Almond Granola brings the sweet and juicy flavors of ripe spring peaches together with crunchy almonds. Using freeze-dried peaches keeps the granola low in carbs while still delivering the essence of fresh fruit. It’s a perfect, light breakfast or snack for spring, ideal for keto dieters looking for a natural sweetness.

Ingredients:

• 1 cup sliced almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1/2 cup freeze-dried peach slices (broken into smaller pieces)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1-2 tablespoons monk fruit or stevia sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almonds, shredded coconut, sunflower seeds, chia seeds, flaxseeds, and sea salt.
3. Pour the melted coconut oil and vanilla extract over the mixture and stir to coat evenly.
4. Spread the mixture evenly on the prepared baking sheet.
5. Bake for 20-25 minutes, stirring halfway through, until golden brown.
6. Remove from the oven and allow to cool completely.
7. Once cooled, stir in the freeze-dried peach slices.
8. Store in an airtight container for up to a week.

Peach Almond Granola captures the sweetness and freshness of spring with the addition of freeze-dried peaches. This granola is both satisfying and light, perfect for a quick, keto-friendly breakfast or snack. It provides a natural sweetness from the peaches with the added crunch of almonds and seeds, making it an ideal option for a low-carb, healthy lifestyle.

Rosemary Pistachio Granola

This savory yet slightly sweet Rosemary Pistachio Granola offers a unique flavor profile with the earthy, aromatic notes of fresh rosemary paired with the buttery crunch of pistachios. A perfect balance of savory and sweet, this granola is ideal for those looking to break free from traditional sweet granolas while still keeping things low-carb and keto-friendly.

Ingredients:

• 1 cup pistachios, shelled and chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1 tablespoon fresh rosemary, finely chopped
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1-2 tablespoons monk fruit or stevia sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the pistachios, shredded coconut, sunflower seeds, chia seeds, flaxseeds, rosemary, and salt.
3. In a separate bowl, mix together the melted coconut oil, vanilla extract, and sweetener.
4. Pour the wet mixture over the dry ingredients and stir well to coat everything evenly.
5. Spread the mixture in a single layer on the prepared baking sheet.
6. Bake for 20-25 minutes, stirring every 10 minutes to ensure even browning.
7. Let the granola cool completely before storing in an airtight container.
8. Enjoy it as a snack, topping for salads, or with a dollop of full-fat yogurt.

Rosemary Pistachio Granola provides an innovative savory twist on traditional granola, offering a refreshing flavor with the aromatic rosemary and crunchy pistachios. This granola works wonderfully as a snack or even as a topping for savory dishes, making it a versatile and keto-friendly option to enhance your low-carb diet.

Chocolate Hazelnut Granola

This indulgent Chocolate Hazelnut Granola brings together the rich flavors of cocoa and roasted hazelnuts for a decadent yet low-carb treat. With a crispy, crunchy texture and a dash of sweetness from a keto-friendly sweetener, this granola satisfies chocolate cravings while staying within your dietary goals.

Ingredients:

• 1 cup hazelnuts, chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1-2 tablespoons erythritol or monk fruit sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the chopped hazelnuts, shredded coconut, sunflower seeds, chia seeds, flaxseeds, cocoa powder, and salt.
3. In a separate bowl, mix together the melted coconut oil, vanilla extract, and sweetener.
4. Pour the wet mixture over the dry ingredients and stir until evenly coated.
5. Spread the granola on the prepared baking sheet in a single layer.
6. Bake for 20-25 minutes, stirring every 10 minutes to ensure it browns evenly.
7. Allow to cool completely before storing in an airtight container.
8. Enjoy as a crunchy snack or with almond milk.

Chocolate Hazelnut Granola is a decadent and satisfying treat that delivers the rich flavors of chocolate and hazelnuts. It’s perfect for keto dieters who want to indulge their sweet tooth while sticking to low-carb guidelines. With its crunchy texture and chocolatey goodness, this granola is a delightful addition to any low-carb breakfast or snack.

Raspberry Almond Granola

his refreshing Raspberry Almond Granola features the sweet-tart flavor of freeze-dried raspberries paired with crunchy almonds. Sweetened with a keto-friendly sweetener, this granola is packed with antioxidants and healthy fats, making it a perfect addition to your low-carb diet. It’s an energizing and tasty way to start your day.

Ingredients:

• 1 cup sliced almonds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1/2 cup freeze-dried raspberries, crushed
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1-2 tablespoons monk fruit or stevia sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the sliced almonds, shredded coconut, sunflower seeds, chia seeds, flaxseeds, and sea salt.
3. In a separate bowl, combine the melted coconut oil, vanilla extract, and sweetener.
4. Pour the wet ingredients over the dry ingredients and stir to coat everything evenly.
5. Spread the mixture evenly on the baking sheet.
6. Bake for 20-25 minutes, stirring every 10 minutes to ensure even browning.
7. Remove from the oven and let cool completely before stirring in the freeze-dried raspberries.
8. Store in an airtight container and enjoy with coconut yogurt or as a snack.

Raspberry Almond Granola provides a wonderful balance of sweet and tart flavors, with the freeze-dried raspberries offering a burst of fruity freshness. It’s a keto-friendly, antioxidant-packed snack or breakfast option that’s both satisfying and delicious. This granola is a great way to incorporate more healthy fats and fiber into your low-carb diet while indulging in a fruity treat.

Apple Cinnamon Granola

Apple Cinnamon Granola is a cozy, comforting option for those on a low-carb or keto diet. This granola uses freeze-dried apple pieces to give it the classic flavor of apples and cinnamon, with the warmth and sweetness of autumn spices. The nuts and seeds provide a satisfying crunch, making this granola a great snack or breakfast choice.

Ingredients:

• 1 cup chopped pecans
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1/2 cup freeze-dried apple slices, chopped
• 1 teaspoon cinnamon
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1-2 tablespoons erythritol or monk fruit sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the pecans, shredded coconut, sunflower seeds, chia seeds, flaxseeds, cinnamon, and salt.
3. In a separate bowl, mix together the melted coconut oil, vanilla extract, and sweetener.
4. Pour the wet mixture over the dry ingredients and stir until everything is well-coated.
5. Spread the mixture onto the prepared baking sheet in a single layer.
6. Bake for 20-25 minutes, stirring every 10 minutes to prevent burning.
7. Allow the granola to cool completely before stirring in the freeze-dried apples.
8. Store in an airtight container.

Apple Cinnamon Granola offers a warming and comforting flavor combination, making it a perfect choice for a cozy, low-carb breakfast or snack. The freeze-dried apples give it a natural sweetness without the added carbs, while the cinnamon provides a spice-filled kick. It’s a great way to enjoy the taste of apple pie in a keto-friendly form.

Spicy Pumpkin Seed Granola

For those who love a little heat with their snacks, Spicy Pumpkin Seed Granola is a must-try. With the smoky flavor of pumpkin seeds combined with a touch of cayenne pepper, this granola brings a spicy kick to your keto routine. Sweetened with a keto-friendly sweetener, it’s a perfect snack or topping for savory dishes.

Ingredients:

• 1 cup pumpkin seeds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sunflower seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseeds
• 1/2 teaspoon cayenne pepper
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1-2 tablespoons stevia or monk fruit sweetener
• Pinch of sea salt

Instructions:

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the pumpkin seeds, shredded coconut, sunflower seeds, chia seeds, flaxseeds, cayenne pepper, and salt.
3. In a separate bowl, mix the melted coconut oil, vanilla extract, and sweetener.
4. Pour the wet mixture over the dry ingredients and stir well to coat.
5. Spread the mixture in a single layer on the baking sheet.
6. Bake for 20-25 minutes, stirring every 10 minutes to ensure even browning.
7. Remove from the oven and let cool completely.

Spicy Pumpkin Seed Granola offers a bold, savory kick with a hint of sweetness. The spicy cayenne pepper combines beautifully with the nutty pumpkin seeds, creating a unique and satisfying granola that’s perfect for a low-carb, keto-friendly diet. It’s a versatile snack or topping that will spice up your meals and keep you energized.

Note: More recipes are coming soon