Carnivore Granola

Carnivore granola on yoghurt

If you have been following me on Instagram for a while, you know that I recently tried to make Carnivore bars and had a failed attempt. Well, I may have failed to make the Carnivore bar, I did not fail to make the most delicious creation I’ve come up with yet. Which is Carnivore “granola“. It’s basically a carnivore bar with less fat and crumbled up. This recipe that I am about to share with you, gives you two options, to make carnivore granola, or to make a Carnivore bar with one simple tweak.

With this recipe, I have also provided you two cooking methods to dehydrate or dry your beef and if you’re using apples, your apples. One is the oven method and the other is with a dehydrator.

This recipe can be adapted to keto or carnivore, and your taste preferences.

Supplies:

• sharp knife for cutting apples

• cutting board

• frying pan, oven, or dehydrator • utensils for breaking up the meat

• wire mesh strainer

• parchment paper

Dry Ingredients

• 238 g dried ground beef (very dry, crumbly) (~2.5lbs of ground beef, cooked before drying)

• 30 g dried apple bits (pea-size or smaller)

Fat & Flavor

• 90 g beef tallow, melted for granola. OR*** 180 g beef tallow, melted for a bar.

• 12–18 g raw honey (1–1½ Tbsp, keep subtle)

• 1 tsp cinnamon

• ¾ tsp fine sea salt like Baja Gold Salt (save 10% off my favourite salt)

STEP 1 — PREP & DRY THE MEAT

Option A: Dehydrator (Best)

1. Brown very lean ground beef over medium heat.

• Cook until gray with minimal browning (not crispy).

2. Rinse cooked beef under hot water to remove surface fat.

3. Pat dry thoroughly.

4. Spread in a single loose layer on parchment-lined dehydrator trays.

5. Dehydrate at 160°F (71°C) for 6–10 hours, stirring every 2–3 hours.

6. Meat is ready when:

• Very dry

• Crumbles easily

• No bend, no moisture, no chew

Optional: Pulse briefly in a food processor for a coarse crumb.

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Option B: Oven

1. Follow steps 1–3 above.

2. Spread thinly on parchment-lined baking sheets.

3. Set oven to 170°F (or lowest setting).

4. Prop door open slightly for airflow.

5. Dry 6–8 hours, stirring every 1–2 hours.

6. Cool completely before weighing.

STEP 2 — PREP & DRY THE APPLES

Apple Choice

• Granny Smith → best flavor balance, less sweetness

• Pink Lady works, but sweeter

Cut Size

• Dice ¼-inch cubes or smaller (pea-size)

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Option A: Dehydrator

1. Spread apples in a single layer on parchment.

2. Dehydrate at 130–135°F for 10–14 hours.

3. Apples are ready when:

• Fully dry

• Break or crumble when pressed

• No bend or tackiness

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Option B: Oven

1. Spread apples on parchment-lined sheets.

2. Set oven to 170°F (or lowest).

3. Dry 4–6 hours, rotating trays.

4. Turn pieces halfway through.

5. Cool completely — they should snap or crumble.

STEP 3 — MIX THE GRANOLA

1. In a saucepan, gently melt:

• Tallow

• Honey

• Cinnamon

• Salt

(Low heat — do not simmer)

2. In a large bowl, combine:

• Dried beef

• Dried apples

3. Pour melted tallow mixture over dry ingredients.

4. Stir thoroughly until every particle is coated.

5. If making granola, do you want to line a baking sheet with parchment paper and spread the mixture out. If you are making a bar, line a loaf pan with parchment paper and press the mixture into the pan. Chill for two hours, regardless. If making bars, sliced into bars after chilling.

NOTES FOR GRANOLA: MIXTURE SHOULD LOOK CRUMBLY BUT SORT OF CLUMP TOGETHER.

NOTES FOR BARS: mixture should represent wet cement.

STORAGE

• Room temp (cool climate): 2–3 weeks

• Fridge: 2–3 months

• Freezer: 6+ months