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Keto Sticky Sweet Ketonia Macaroon Granola
Ingredients
Method
- Preheat oven to 300* degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, brown swerve, salt and cinnamon. Stir to blend.
- Pour in the oil, liquid allulose, and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden brown for as long as an hour, stirring with a spatula every 15 minutes or so. Checking every 15 minutes after 30 minutes. The humidity here in Houston can be a real bother when baking! If it still seems sticky, turn off the oven and let it sit overnight with the oven door closed.
- Let the granola cool completely, undisturbed Break into pieces, and combine with Lilly’s chips.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Nutrition
Notes
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Chocolate Chips
Lily’s Dark Chocolate Chips, Stevia Sweetened (9 oz, 3-pack)
Ketonia
Ketonia Bread Mix — Shop Amazon for Keto Baking Supplies
Food Processor
Cuisinart 7-Cup Food Processor
Parchment Paper
Reynolds Kitchens Parchment Paper Roll (60 sq ft)
Coconut Oil
Nutiva Organic Virgin Coconut Oil (54 oz)
Swerve
Swerve Granular Sugar Replacement (12 oz, 2-pack)