Keto Granola

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[{"selector":"#anim-7ec10a77-ea4b-49f8-b4e5-f47e13de5388","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] [{"selector":"#anim-3cfa0505-54d0-4a31-943a-5476effa0fed [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-4.261363343690682%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Ingredients – 1 cup pecans – ½ cup unsweetened coconut flakes – ½ cup pumpkin seeds – ½ cup almonds – 3 tablespoons peanut butter – 3 tablespoon sugar free maple syrup alternative – 1 tablespoon coconut oil melted – 2 teaspoons vanilla extract – 1 teaspoon ground cinnamon – ¼ teaspoon sea salt Get the Recipe

– Preheat your oven to 325° F. Line a baking sheet with parchment paper.

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– Place the pecans, coconut, pumpkin seeds, and almonds in a large bowl.

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– In a small bowl whisk together the peanut butter, maple syrup alternative, coconut oil, vanilla extract, cinnamon, and salt.

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– Pour over the pecan mixture and toss well to coat.

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– Place the mixture on the prepared baking sheet.

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– Bake for 20 to 25 minutes, stirring occasionally.

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