Peanut Butter Granola
You can enjoy this yummy granola with some unsweetened almond milk for breakfast (add a source of protein, like some cottage cheese), on ice cream, or as part of a yogurt parfait! THM:S, low carb, sugar free, gluten/egg free with dairy-free option (see Notes)
Serves: 6 cups
  1. Heat the first set of ingredients together in a saucepan and whisk until smooth. Add the second section of ingredients and stir well. Spread the granola onto a baking sheet and bake at 375* for 8-10 minutes until the granola is toasty brown on top. Stir the granola and return it to the oven for about 3 more minutes or until the top is brown. Remove the granola from the oven, stir it again, and let it cool completely before putting it in a sealable container for storage. It will keep in a cool, dry place (like your cupboard) for several weeks.
*Replace the butter with refined coconut oil plus an extra dash of salt for a dairy-free version.
If you like, you can add some sugar-free chocolate chips to the granola after it has cooled.
Recipe by Briana Thomas at