Ingredients
Units
Scale
- 2 tbsp tapioca fiber syrup (or use sugar-free maple syrup such as Lakanto or omit completely for crunchier granola)
- 2 tbsp coconut oil (or butter or palm oil)
- 1 tsp vanilla extract
- 1/4- 1/3 cup granular allulose (or other sweetener)
- 2 cups dried coconut chips
- 1/2 cup sliced almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup chopped pecans
- 1/2-1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Line a large rimmed baking sheet with parchment paper and set it aside.
- Heat a large skillet on medium-high heat and add the coconut oil, syrup and granular sweetener. Stir to incorporate. Add in all remaining ingredients and stir until the mixture begins to brown (3-5 minutes).
- Carefully spread the mixture (it will be VERY hot) into the baking tray and press it down firmly with a spatula. Allow the mixture to cool for about 3-4 hours. Break into pieces and enjoy!
Notes
- For SUPER crunchy granola, omit the tapioca fiber syrup (or sugar-free maple syrup) and the coconut oil and just use 3 tablespoons of butter. Heat the butter with the sweeteners and then continue to follow the recipe card directions.
- the granola will continue to harden as it cools.
- If you like sweeter granola, use 1/3 cup
- if you like in a humid climate, use palm oil or butter instead to help make your granola crunchier
- If your granola does not get as crunchy as you like, simply place it in a 200 degree F. oven for about 30 minutes to dry out.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Category: Dessert, Snacks, Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/3 cup (30 g)
- Calories: 139
- Sugar: 0.8
- Fat: 13
- Carbohydrates: 7
- Fiber: 4.7
- Protein: 3
