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Keto Granola

Preparation time: 

Missing that morning crunch? Here’s a delicious and nutritious substitute for regular granola — you wont look back. Coconutty, crunchy and surprisingly ‘dessert-like’ —the secret is adding enough salt to bring out the sweetness. This recipe is a guide, so play around with it —add you favourite nuts and seeds, or what you have in the store cupboard. You could also add some cacao nibs or cacao for an extra lush, chocolatey hit.

Just one thing, with all those sneaky seeds, you’ll need to double check your gnashers before having any serious conversations.



A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Preheat the oven to 150–160°C and line a flat baking tray with parchment paper.
    2. In a large bowl, mix together the dry ingredients
    3. In a pan, over a a gentle heat, melt the coconut oil with the orange zest and ginger. Once the coconut oil has melted, allow to cool and infuse.
    4. Once cool enough (don’t want it to scramble the egg white), add the coconut and egg white to the dry mixture, and stir. Taste for seasoning—it may need more salt or cinnamon.
    5. Add the mixture to the baking tray in a even layer and bake for 25–30 minutes, until nicely golden and toasted. Move the mixture around every ten minutes or so, to make sure it cooks evenly.
    6. Once cooked, allow to cool and store in an airtight container.
    7. Serve with some creamy greek yoghurt, or a splash of almond milk.

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