- Prep Time: 10
- Cook Time: 20
- Servings: 3
Preheat the oven to 350°.
In a large mixing bowl, combine the macadamias, coconut, and seeds.
To the nut mixture, add the tahini, coconut oil, vanilla, and cinnamon, then mix until evenly combined.
Spread the granola onto an oiled sheet tray.
Bake for 20-25 minutes, stirring after the first 10 minutes and then every few minutes thereafter. Cook until the coconut is evenly and lightly browned. Watch the granola closely while it cooks since the coconut can easily burn.
Remove the granola from the oven and cool completely before packaging. Store in a sealed container at room temperature.
This high-protein granola uses shredded coconut instead of the usual oats to achieve its texture. Whether you’re keto or not, it makes for a great breakfast, post-workout treat, or on-the-go snack. Best of all, it comes together very quickly, in only half an hour! Serve with nut milk (for keto) or your favorite milk and fruit (for non-keto). Because this granola is unsweetened, you can even use it as a crunchy topping on salads, bowl meals, or soups.
8 oz bag Mauna Loa Unsalted Macadamia Nuts
1 c unsweetened shredded coconut
½ c raw pumpkin seeds
½ c raw sunflower seeds
¼ chia seeds
¼ c tahini
2 tbsp melted coconut oil
1 tbsp vanilla
1 tsp cinnamon