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Paleo Granola

Crunchy Paleo Granola: Your Deliciously Healthy Snack Fix

This Paleo Granola is a deliciously healthy snack that combines the crunch of nuts and seeds with just the right amount of sweetness.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Paleo
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Granola Base
  • 2 cups Blanched, sliced almonds Substitute with any nut of choice.
  • 1 cup Pecans Optional to replace with walnuts.
  • 1 cup Chopped walnuts Can substitute with hazelnuts.
  • 1 cup Sunflower seeds Use unsalted seeds for a lighter taste.
  • 1 cup Pepitas (shelled pumpkin seeds) Substitute with any seed like chia or hemp.
  • 1/4 cup Sesame seeds Omit if preferred or replace with hemp hearts.
For the Binding Mixture
  • 1/2 cup Ground flax seed or almond meal Use flax seed meal for a paleo-friendly option.
  • 1/2 cup Unsweetened coconut flakes Optional to substitute with shredded coconut.
  • 1/3 cup Honey Maple syrup can be used as a vegan alternative.
  • 1/4 cup Coconut oil Substitute with olive oil if desired.
  • 1 teaspoon Vanilla extract Leave out if unavailable for less rich flavor.
  • 1 teaspoon Cinnamon Adjust to personal taste; try nutmeg or pumpkin spice.
  • 1/4 teaspoon Cloves Omit if not preferred.
  • 1/4 teaspoon Ground ginger Omit or use other spices if desired.
  • 1/2 teaspoon Kosher salt Use sea salt if preferred.
For the Sweet Additions
  • 1 cup Dried cranberries, raisins, or other dried fruit Substitute with any dried fruit.

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Saucepan
  • Spatula or wooden spoon

Method
 

Step‑by‑Step Instructions for Paleo Granola
  1. Preheat your oven to 275°F (135°C) and prepare a large baking sheet by lightly greasing it with coconut oil or lining it with parchment paper.
  2. In a large mixing bowl, combine the blanched sliced almonds, pecans, chopped walnuts, sunflower seeds, pepitas, and sesame seeds. Stir until evenly mixed.
  3. In a small saucepan, melt together the honey and coconut oil over low heat, stirring continuously until smooth. Remove from heat and mix in the vanilla extract, cinnamon, cloves, ginger, and kosher salt.
  4. Pour the warm honey mixture over the nut and seed mixture and mix thoroughly.
  5. Spread the granola mixture evenly onto the prepared baking sheet.
  6. Bake for about 45-60 minutes, stirring every 15 minutes, until golden brown.
  7. Let cool completely on the baking sheet, and then gently fold in the dried fruit, if using.
  8. Transfer to an airtight container for storage, keeping in the pantry for up to a week.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 27gProtein: 6gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 95mgPotassium: 250mgFiber: 4gSugar: 10gCalcium: 45mgIron: 2mg

Notes

Watch the oven closely while baking and allow granola to cool completely for the best texture. Customize nuts and seeds as desired.

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