Peanut Butter Power Granola    

I have always loved granolas for breakfast, but when I had to start watching my sugar intake I looked at how much sugar is in traditional granola. I was astounded! Granola has always been marketed as a healthy breakfast, but when you look at the nutrition facts they state otherwise! Packed full of carbs and lots of sugars, most granolas are definitely not a healthy breakfast! However, this peanut butter power granola is a truly healthy granola. With only four grams of net carbs, one gram of sugar, and fourteen grams of protein per serving, this granola helps me power through my mornings!

A good sized helping of granola, some scrambled eggs, and a cup of coffee makes for a hearty and delicious breakfast! 

Now if your goal is weight loss, this recipe may have more carbs and calories than desired, and may not be the recipe for you. However, there is a fix to this. 

Go hit the gym, pound some iron, and burn those calories! You will find this granola is only one of the many, many rewards weight lifting brings! 😉

Mishaps In The Kitchen

How many of you are that person that never fails to make a mess in the kitchen? That person that tries so hard to keep from spilling flour all over the counter, but no matter how hard you try you still find flour in places you didn’t  know it could reach?

There’s absolutely no denying I am that person. 

When making things in front of a camera this makes it extremely difficult, as I have to make sure nothing gets on it that will ruin it. Up until this recipe shoot I am proud to say I have done pretty well with keeping from having any major mishaps. Of course I still have almond flour and coconut flour dusting the counter and floor, but that’s normal right?

As I began working on creating and photographing this peanut butter power granola, things were going great. That was, until I spilled my coffee. Coffee began to run all over the place dripping on the floor, pooling around my canisters and packages of ingredients. I swiftly grabbed a towel and began mopping up the mess, almost knocking things over in the process. Once the coffee was finally cleaned up, I began working on my recipe again. Things went smoothly until I opened the peanut butter. I hadn’t photographed any recipes with peanut butter prior to this, and I swiftly realized this may have to be the last. 🙂 

Peanut butter has always been my nemesis. Somehow it oozes places it shouldn’t, and appears on your fingers again and again though you have washed them over and over and over. It’s almost as if the peanut butter has been waiting for someone to open the jar, so that it can be free and take over the kitchen.

This time using peanut butter was no different. It was worse. I dished some peanut butter out of the container and into my microwavable measuring cup, slathering my hand somehow in the process. 

I then added my regular butter to the measuring cup and warmed the mixture in the microwave until both butters were melted. I poured the mixture into bowl of dry ingredients, and of course got my hands greasy from the mixture. Next I set the spatula I had used to scrape out the measuring cup into the bowl and reached for a towel to clean my hands.

As I began to clean my hands, the spatula lept out of the bowl taking a hefty amount of the peanut butter mixture with it splattering it all over the tripod, the floor, and my foot.

I looked down at the mess, and began to chuckle. My mom always said I was the messiest cook, and while I always told her I wasn’t that bad and wanted to prove her wrong this just went to prove that mothers are perhaps always right. 🙂 

Despite all the mishaps, I finally got my granola done, and it just might be my favorite low carb granola recipe ever! It’s the perfect blend of nuttiness and peanut butter, with just a hint of cinnamon. Vanilla Jocko Molk (The best keto friendly protein powder out there) adds some extra protein and kicks this recipe up one more notch.

(If you would like to try this tasty protein powder designed for those who want to get after it and tackle the day use our new coupon code KMCGEHEE10 for ten percent off any product at Origin Maine The 10 percent you save is paid out to us, helping us to keep developing recipes such as this one!)

Ingredient List

1 Cup Sliced Almonds

1 Cup Chopped Pecans

1 Cup Unsweetened Shredded Coconut

1/2 Cup Pumpkin Seeds

1/3 Cup Erythritol

1/4 Cup Vanilla Protein Powder

1/2 Cup Almond Flour

1 Teaspoon Cinnamon

1/2 Cup Peanut Butter (Make sure you use peanut butter with no added sugar)

3 Tablespoons Butter

1/4 Cup Water

How to Make Peanut Butter Power Granola

Combine your almonds, pecans, coconut, pumpkin, seeds, sweetener, protein powder, almond flour, and cinnamon in a large bowl. Using a fork or a whisk mix everything together until the ingredients have been evenly distributed.

Begin by preheating the oven to 300° Fahrenheit, and line a 13 x 9 baking sheet with parchment paper.

Combine your almonds, pecans, coconut, pumpkin, seeds, sweetener, protein powder, almond flour, and cinnamon in a large bowl. Using a fork or a whisk mix everything together until the ingredients have been evenly distributed.

Measure your peanut butter out and dump it into a microwavable measuring cup or bowl. (I prefer to use a microwaveable safe liquid measuring cup as the spout allows for easier pouring.) Next add your regular butter into your dish and microwave in thirty second increments then decreasing to fifteen second increments until both butters have melted. Stir the mixture together, and pour over your bowl of dry ingredients.

Once everything has been coated with the peanut butter mixture pour 1/4 cup of cold water over the mixture. This will cause the granola to clump, and bind together.

Now that everything has been evenly mixed press and spread the mixture as evenly as possible onto your baking sheet lined with parchment paper.

 

Stick the baking sheet in the oven and bake for fifteen minutes. Stir your granola, then bake another fifteen minutes or until it has began to turn golden brown. You may have to stir it a third time and bake another 5 to 7 minutes. Once the granola has turned golden, remove from the oven, and let it cool completely.

Store in an airtight container at room temperature for up to two weeks.

Keep in mind your climate will change the shelf life of your granola. Here in Western Colorado we have a cooler, dry climate which makes for a longer shelf life than a warm humid climate. Use your best judgment on the shelf life of this granola, and if its particularly warm you can store it in the fridge.  However, the humidity in the fridge will affect the crispness of the granola, making it not quite as tasty.

For more information on storing low carb treats visit our article on Storing Low Carb Baked Goods in our new Baking Basics section!

 

 

If you liked this recipe and would like to help support Rocky Mountain Baking, use the links in the above article to make your purchases. As an affiliate marketer we receive compensation for any purchases made through these links, and these purchases will help us to keep our content free for all.

 

 

Peanut Butter Power Granola

This peanut butter power granola just might be my favorite low carb granola recipe ever! It’s the perfect blend of nuttiness and peanut butter, with just a hint of cinnamon, making it oh so tasty!
Prep Time 20 mins
Cook Time 30 mins
Servings 10 1/2 Cup Servings
Calories 331 kcal

Ingredients
  

  • 1 Cup Sliced Almonds
  • 1 Cup Chopped Pecans
  • 1 Cup Unsweetened Shredded Coconut
  • 1/2 Cup Pumpkin Seeds
  • 1/3 Cup Erythritol (Or your favorite sweetner)
  • 1/4 Cup Vanilla Protein Powder
  • 1/2 Cup Finely Ground Almond Flour (Blue Diamond is my favorite)
  • 1 Teaspoon Cinnamon
  • 1/2 Cup Peanut Butter (with no added sugar)
  • 3 Tablespoons Butter
  • 1/4 Cup Cold Water

Instructions
 

  • Preheat the oven to 300° Fahrenheit, and line a 13 x 9 baking sheet with parchment paper
  • Measure your peanut butter out and dump it into a microwavable measuring cup or bowl. (I prefer to use a microwaveable safe liquid measuring cup as the spout allows for easier pouring.) Next add your regular butter into your dish and microwave in thirty second increments then decreasing to fifteen second increments until both butters have melted. Stir the mixture together, and pour over your bowl of dry ingredients.
  • Measure your peanut butter out and dump it into a microwavable measuring cup or bowl. (I prefer to use a microwaveable safe liquid measuring cup as the spout allows for easier pouring.) Next add your regular butter into your dish and microwave in thirty second increments then decreasing to fifteen second increments until both butters have melted. Stir the mixture together, and pour over your bowl of dry ingredients.
  • Once everything has been coated with the peanut butter mixture pour 1/4 cup of cold water over the mixture. This will cause the granola to clump, and bind together.
  • Now that everything has been evenly mixed press and spread the mixture as evenly as possible onto your baking sheet lined with parchment paper
  • Bake for fifteen minutes. Stir your granola, then bake another fifteen minutes or until it has began to turn golden brown. You may have to stir it a third time and bake another 5 to 7 minutes. Once the granola has turned golden, remove from the oven, and let it cool completely.

Notes

Total Fat - 30 Grams
Total Carbs - 9 Grams
Dietary Fiber - 4 Grams
Sugars - 1 Gram
Net Carbs - 4 Grams
Protein - 14 Grams