Paleo Granola – a tried and true recipe that’s soon to become your new breakfast and snacking favorite!
Today, I’m (Stacie) sharing a recipe for my favorite grain-free paleo granola recipe, one that probably won’t last long once it comes out of the oven (because it’s quite tasty) — so you might as well go ahead and double the batch. Both, Jessica and I, make this paleo granola often and I’m confident that you’ll love it too. This Paleo Granola goes way back to the very beginning of my recipe creations when at the time posted my recipes only on my Facebook page. Oh how times have changed! I first introduced it in one of my cooking classes and it was a definite hit! It’s crazy good. The honey in this recipe provides just the right amount of sweetness and the nuts and seeds add a perfect crunch. This granola is paleo-friendly, grain-free, gluten-free, dairy-free, freezer-friendly, free of refined sugars and vegetarian. For all of my vegan friends who choose to avoid honey, you can use grade B maple syrup instead.
Feel free to substitute your favorite nuts and seeds!
No need to make a special trip the grocery store. As always, we like to keep it simple and easy for you! Use whatever nuts and seeds you have on hand and you’ll be good to go! If you make this recipe, comment below and let us know what nuts and seeds you used.
5-ways to enjoy this granola!
- As is. So good! Just be sure to portion it out. About 1/4 cup.
- Sprinkle on top of your favorite yogurt. Read all about our favorite yogurt brands here.
- Sprinkle on top of chia pudding for a paleo-friendly breakfast, snack or dessert. Here are two Chia Pudding Recipes from fellow bloggers: Vanilla Coconut Chia Pudding & Blackberry Almond Chia Pudding
- Sprinkle on top of your favorite salad. Sounds a little odd but just try it! You’ll be surprised!
- Give as a gift for someone else to enjoy!
Ingredient shout out: Pumpkin Seeds, a nutrient powerhouse.
- Very good source of magnesium, manganese, copper & zinc.
- Magnesium, promotes healthy blood pressure & heart as well as proper digestion.
- Zinc enhances immunity.
- Plant-based source of omega-3’s healthy fats and protein.
- Rich source of tryptophan which is helpful for obtaining restful sleep.
- Rich in antioxidants and anti-inflammatory properties.
Read additional benefits of pumpkin seeds here.
This recipes is simple, quick to make and is made up of only 10-ingredients! Give it a try.
- 1 cup raw almonds
- 1 cup raw cashews
- ⅓ cup raw pumpkin seeds
- ⅓ cup raw sunflower seeds
- ¼ cup unsweetened coconut flakes (such as Bob's Red Mill)
- ¼ cup coconut oil (such as Nutiva)
- ⅓ cup organic honey* (such as Honey Tree's)
- 1 tsp. pure vanilla
- Pinch of sea salt
- 2 tsp. ground cinnamon
- ¾ cup dried cranberries or cherries (such as Eden Organics)
- Preheat oven to 275 °F.
- In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
- Heat coconut oil, honey, cinnamon and salt over medium high heat in a large saucepan, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and coconut flakes and stir to coat.
- Spread granola mixture evenly onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
- Allow to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.
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What are your favorite granola add-in’s? We’d love to hear–comment below!
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Delicious. I used some (unknown) amount of honey which was nice. Maple syrup can be a jolt. At the end of mixing it together, I decided I had enough moisture, so I added in a big handful of gluten free oats. Baked as recommended. Once out of the oven, I sprinkled with cinnamon again, and mixed it in with the dried cranberries. I am a big turmeric fan, so I will probably add the turmeric to my individual servings. That’s one of those spices that I find is an acquired taste. I put it in all my cereals and smoothies, but start out with 1/8 teaspoon and work up. Just a suggestion!
Hi Susie,
It’s great to hear you enjoyed the granola with the added oats. Turmeric is definitely an acquired taste and one we love in smoothies and curries. You might love this Sunrise Super Smoothie made with fresh turmeric – it’s one of our faves.
When it comes out of the oven you can add the cranberries then press it firmly into a baking dish to make granola bars. Cut when cool. I keep mine in the fridge. Great for school lunches. I also added white sesame seeds. Its delicious! Great recipe thanks so much!
Great idea, Lisa! I definitely need to make this into bars — and I love the addition of sesame seeds!
Such a tasty recipe! Thanks Jessica and Stacie! 🙂
Just a tip for those who don’t have a food processor or high powered blender. My blender was immediately blending the nuts and coconut into tiny tiny pieces. So, I threw all the nuts and coconut into a large freezer bag and used a wooden roller to “bash” them into small pieces. It worked really well!
Thanks for the love and the awesome tip on crushing the nuts without making them into nut butter!!
Thanks for the love and the great tip for crushing the nuts and coconut without a blender or food processor (Bonus: upper body workout + stress relief!)
Could you tell me what brand of raw nuts and seeds you used and where I can buy them?
Hi Cindy, I actually don’t use a specific brand. I typically purchase raw nuts in bulk at my local coop. Hope this helps!
Second time I make it, First time it got burned badly.
I added sesame seeds and flax seeds, and a dash of allspice.
This time , I was very careful with time, I guess my oven is too hot, went down to 250 and it took literally 9 min.
can’t wait for it to cool off and enjoy it.
Hi Laura,
Fingers crossed that the second time was the charm for you! I have an oven that runs hot too. You can check it by getting an inexpensive oven thermometer at the hardware store or online – if it’s 50 degrees too hot to too cold, then you can adjust your temperature accordingly. You just have to remember to ‘do the math’ each time. Depending on your oven, you may be able to adjust the temperature settings – see your owner’s manual – because the last thing you want to burned granola (or anything, for the matter!)
Thanks for commenting and I love the addition of flax, sesame and allspice. Yum!
Can agave in the same amount be substituted for the honey or will agave make it too sweet? Thanks in advance!
Hi Alicia!
Agave will work too! Enjoy!
This was wonderful! I switched it up a bit with adding maple syrup, ginger, nutmeg and a bit of orange zest as the liquid. A delicious foray into grain-free granola.
So good to hear! And love the changes you made – sounds super yum!
What is the best way to store in or out of fridge
Hi Jerry,
I store mine in a jar with a tight fitting lid in the pantry.
How important is it that the nuts and seeds are all raw? Can this be made with nuts/seeds that are already roasted? I only ask because the raw products were very expensive. Please advise….
Hi Mike,
You can use either raw or roasted. We specify raw because nuts are often roasted in less than desirable oils. However, we’ve seen more and more dry roasted nuts showing up at places like Trader Joe’s that are very affordable and would also be a good choice. Hope that helps!
Thank you so much for the swift response. I will give this a try!
You’re so welcome! Enjoy!