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Nut-and-Seed Granola

If you want a granola made from almonds, pecans, walnuts, coconut and seeds, this page gives a weighed formula and the food-safety check that goes with it. 247-Keto has not kitchen-tested this recipe: the quantities, oven setting and method are proposed editorial instructions.

Food safety and allergens​

The binder contains raw egg white. FDA notes that shell eggs can contain Salmonella, so wash hands, utensils and surfaces after contact with raw egg, cook egg-containing dishes thoroughly, and check with a food thermometer FDA egg safety guidance. Do not taste the raw mixture. Keep perishable leftovers at 40°F (4°C) or below, refrigerate them within two hours (one hour if the room is above 90°F or 32°C), and use shallow containers for prompt chilling FoodSafety.gov food handling guidance. This granola contains almonds, pecans, walnuts, milk and egg; read the current ingredient and allergen label on every packaged item FDA food allergy guidance.

247-Keto has not kitchen-tested this formula, so timing, yield, flavor, texture and storage quality remain unknown.

Practical notes​

Weigh everything on the digital scale, ideally straight into the mixing bowl. Keep the egg white, melted butter and vanilla in a separate container so they can be whisked together before they meet the dry mixture. Chop the almonds, pecans and walnuts to a similar size, since pieces of uneven thickness make it harder to choose where to probe. Line the rimmed baking sheet with parchment rated for the oven setting, and spread the mixture in one even layer so several thicker clumps are easy to reach.

Use a thin-tip food thermometer rather than color to judge doneness, because browning is not a temperature measurement. FoodSafety.gov lists 160°F (71°C) as the thermometer endpoint for egg dishes FoodSafety.gov minimum internal temperatures. That figure is the official safety endpoint; the oven setting in the method is our proposal.

Ingredients​

  • 95 g raw unsalted almonds, chopped
  • 50 g raw unsalted pecans, chopped
  • 50 g raw unsalted walnuts, chopped
  • 40 g unsweetened dried coconut flakes
  • 35 g unsalted shelled sunflower seeds
  • 24 g chia seeds
  • 14 g ground flaxseed
  • 45 g pure granulated allulose
  • 56 g unsalted butter, melted
  • 30 g raw egg white
  • 4 g pure vanilla extract
  • 2 g ground cinnamon
  • 1 g fine salt

Equipment​

  • Digital ingredient scale
  • Mixing bowl
  • Rimmed baking sheet
  • Oven
  • Parchment rated for the selected oven setting
  • Thin-tip food thermometer

Method​

  1. Preheat the oven to 325°F (165°C). Mix nuts, coconut, sunflower seeds, chia, flaxseed, allulose, cinnamon and salt in the bowl.
  2. Whisk the egg white, melted butter and vanilla separately, then stir into the dry mixture to distribute the egg and fat.
  3. Spread in an even layer on the lined baking sheet. Bake and turn sections with a spatula so you can inspect and measure across the tray.
  4. Check several thicker clumps with a thin-tip thermometer for at least 160°F (71°C); continue heating any that are below the egg-dish endpoint. Browning is not a temperature measurement.
  5. Cool enough to handle before breaking apart. Refrigerate perishable leftovers promptly; no room-temperature shelf life, crunch or freezer performance has been tested.
Painted illustration of a bowl of nut-and-seed granola.
The intended nut-and-seed granola. Conceptual illustration, not a tested cooking result.
Painted illustration of almonds, pecans, walnuts, coconut flakes, sunflower seeds, chia seeds, flaxseed, allulose, butter, egg white, vanilla, cinnamon and salt arranged together.
Ingredients for nut-and-seed granola. Conceptual illustration, not a tested cooking result.

Article history

  1. Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
  2. First published

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