Fat-Fueled Granola

... those little treats we make ourselves when we need a little extra fat.


  • 3 cups of chopped nuts (I use 1 cup each of pecans, walnuts, and slivered almonds)
  • 1 cup of shredded or flaked unsweetened coconut
  • 2.5 teaspoons of ground cinnamon
  • 1 Tablespoon of Erythritol (Swerve) or Xylitol alternative sweetener
  • 1 pinch of salt (if using recipe as a cereal replacement, may want to omit this)
  • 2 Tablespoons of melted coconut oil


  1. Preheat oven to 350 ° F and line a baking sheet with foil or parchment paper.
  2. Combine all the dry ingredients (nuts, coconut, cinnamon, sugar alternate, salt) and mix well. Add in coconut oil 1 tablespoon at a time and mix until fully incorporated.
  3. Spread mixture onto the baking sheet
  4. Place in preheated oven and bake for ~10-12 minutes. Halfway through, gently toss mixture with a spatula. Bake until just starting to brown (keep a close eye on the granola as oven temps may vary and mixture can burn easily).
  5. Remove from oven and allow to cool completely. Mixture will become firm and crunchier as it cools. Granola will last quite a while if place in a good airtight container.

Nutrition Facts

Serving size: ¼ cup
~196 calories
Total Crabs: 6 gm
Net Carbs:2 gm
Fat: 19 gm
Protein: 4 gm

  • Recipe by: Tara Finnerty RDN, CSP, CD
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Salt Lake City, UT