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Jan 12, 2021 By Stacie Hassing

Paleo Granola with Honey and Cinnamon

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Vegan
Vegetarian
Jump to Recipe

You’re in for a treat with this Honey Cinnamon Paleo Granola. It’s lightly sweetened, slightly chewy yet deliciously crunchy. This granola makes for a scrumptious snack and is perfect for topping on your favorite yogurt.

Overhead shot of Paleo Granola in a glass cup on top of yogurt with raspberries and blackberries.

Paleo Granola is made with real food ingredients.

This recipe comes together with a blend of nuts and seeds, coconut flakes, honey, cinnamon and vanilla. 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, free of refined sugars and vegetarian. To make this a vegan-friendly recipe you can simply substitute grade B maple syrup for the honey.

Overhead shot of Paleo Granola ingredients in a food processor.

Ingredients for Paleo Granola with Honey and Cinnamon

Feel free to substitute your favorite raw nuts and seeds. We encourage you to use what you have on hand or what sounds best to you.

  • Raw almonds
  • Raw cashews
  • Raw pumpkin seeds (pepitas)
  • Raw sunflower seeds
  • Unsweetened coconut flakes
  • Coconut oil
  • Honey – for vegan-friendly or if you prefer, use maple syrup.
  • Ground cinnamon
  • Pure vanilla extract
  • Sea salt
  • Dried cranberries or cherries – we recommend dried fruit that contains no added sugar.

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Side angle shot of Paleo Granola ingredients in a food processor.

How to make this Paleo Granola recipe

You will need a food processor to make this recipe. You could also use a blender but a processor will work best.

  1. To make Paleo granola you will need to preheat the oven to 275 °F.
  2. While the oven is preheating, in a food processor (or blender), add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
  3. Next, in a large saucepan, heat coconut oil, honey, cinnamon and salt over medium heat, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add the seeds and processed nuts and coconut flakes and stir to coat.
  4. 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 gently press into granola mixture.
  5. Allow the granola 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.

]

Front angle shot of Paleo Granola on a baking pan with a spoon holding a scoop of granola.

Ways to serve Paleo Granola

Here are five ways to enjoy this delicious, crunchy, chewy granola.

  1. As is. It’s so good just on it’s own.
  2. Sprinkle on top of your favorite yogurt – this could be dairy-free if needed.
  3. Sprinkle on top of chia pudding for a paleo-friendly breakfast, snack or dessert.
  4. Sprinkle on top of your favorite salad. It adds a sweet crunch to a savory salad. The perfect combination.
  5. Give as a gift for someone else to enjoy!

Front angle shot of Paleo Granola in glass cups on top of yogurt with raspberries, strawberries and blackberries.

Pumpkin Seeds, a nutrient powerhouse.

We love raw pumpkin seeds, also known as pepitas, for many reasons. Here are a few!

  • 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.

Overhead shot of Paleo Granola in glass cups on top of yogurt with raspberries, strawberries and blackberries.

How to store Paleo Granola

Allow the granola to cool completely. Then transfer to an airtight container or mason jar to store for up to 2 weeks. You can also freeze this grain-free granola for up to 3 months.

Can I make Paleo Granola nut-free?

Great questions! You can. We actually have another recipe on our blog that is a nut-free version of a grain-free granola. You can find that recipe here.

Side angle shot of Paleo Granola in a clear small mason jar.

What makes this granola recipe, paleo?

This recipe is paleo-friendly because it does not include any gluten, grains, dairy, refined sugar or ultra-processed ingredients. It’s made with real, whole foods and sweetened with honey, a refined sugar-free sweetener. If you are serving this on top of yogurt and what to keep this a paleo-friendly option, you will want to use a dairy-free, almond or coconut milk based yogurt. Another option is to serve the paleo granola with canned coconut milk.

Overhead shot of Paleo Granola in a clear glass.

Other granola recipes to try:

  • Maple Cinnamon Granola
  • Vanilla Chai Spiced Granola
  • Crunchy Nut-free Paleo Granola

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Let's Get Cookin'

Paleo Granola with Honey and Cinnamon

You’re in for a treat with this recipe! A grain-free, paleo friendly, granola that’s delicious on its own or served with coconut milk or plain yogurt and a few berries.

  • Author: Stacie Hassing
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 servings 1x
  • Category: Breakfast - Snack - Paleo
Paleo Granola
Print Recipe
★★★★★ 4.8 from 13 reviews

Ingredients

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/3 cup raw pumpkin seeds
  • 1/3 cup raw sunflower seeds
  • ¼ cup unsweetened coconut flakes
  • ¼ cup virgin coconut oil
  • 1/3 cup organic honey*
  • 1 tsp. pure vanilla extract
  • Pinch of sea salt
  • 2 tsp. ground cinnamon
  • 3/4 cup dried cranberries or cherries

Instructions

  1. Preheat oven to 275 °F.
  2. In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
  3. 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.
  4. Spread granola mixture evenly onto a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
  6. 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.

Notes

*For Vegan Option, use Maple Syrup.

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 220
  • Sugar: 5 g
  • Sodium: 33 mg
  • Fat: 17 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 5 g

 

Pin now to make later!

A spoonful of Paleo granola made with nuts and seeds on a baking sheet ready for serving.

 

 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. SUSIE C says

    April 25, 2016 at 9:35 am

    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!

    ★★★★★

    Reply
    • Jessica Beacom says

      April 25, 2016 at 9:55 am

      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.

      Reply
  2. Lisa says

    May 9, 2016 at 6:57 pm

    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!

    ★★★★★

    Reply
    • Jessica Beacom says

      May 9, 2016 at 8:59 pm

      Great idea, Lisa! I definitely need to make this into bars — and I love the addition of sesame seeds!

      Reply
  3. Meagan Floris says

    May 24, 2016 at 10:07 pm

    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!

    ★★★★★

    Reply
    • Jessica Beacom says

      May 25, 2016 at 10:16 am

      Thanks for the love and the awesome tip on crushing the nuts without making them into nut butter!!

      Reply
    • Jessica Beacom says

      May 25, 2016 at 10:18 am

      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!)

      Reply
  4. Cindy Hays says

    September 7, 2016 at 9:24 pm

    Could you tell me what brand of raw nuts and seeds you used and where I can buy them?

    Reply
    • Stacie Hassing says

      September 8, 2016 at 10:30 am

      Hi Cindy, I actually don’t use a specific brand. I typically purchase raw nuts in bulk at my local coop. Hope this helps!

      Reply
  5. Laura Cruz says

    September 16, 2016 at 4:02 pm

    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.

    ★★★★★

    Reply
    • Jessica Beacom says

      September 18, 2016 at 5:37 am

      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!

      Reply
  6. Alicia says

    December 4, 2016 at 11:48 am

    Can agave in the same amount be substituted for the honey or will agave make it too sweet? Thanks in advance!

    Reply
    • Stacie Hassing says

      December 5, 2016 at 7:19 am

      Hi Alicia!
      Agave will work too! Enjoy!

      Reply
  7. Bronwyn says

    February 20, 2017 at 6:28 pm

    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.

    ★★★★★

    Reply
    • Stacie Hassing says

      February 22, 2017 at 5:31 pm

      So good to hear! And love the changes you made – sounds super yum!

      Reply
    • Heather says

      October 13, 2019 at 10:17 pm

      Orange zest sounds heavenly.

      Reply
  8. Georgia says

    July 4, 2017 at 7:58 pm

    What is the best way to store in or out of fridge

    Reply
    • Jessica Beacom says

      July 18, 2017 at 11:07 am

      Hi Jerry,

      I store mine in a jar with a tight fitting lid in the pantry.

      Reply
  9. Mike says

    October 10, 2017 at 4:15 am

    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….

    Reply
    • Jessica Beacom says

      October 10, 2017 at 4:35 pm

      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!

      Reply
      • Mike says

        October 10, 2017 at 7:13 pm

        Thank you so much for the swift response. I will give this a try!

        Reply
        • Jessica Beacom says

          October 11, 2017 at 11:34 am

          You’re so welcome! Enjoy!

          Reply
  10. Becky says

    October 28, 2017 at 8:44 am

    Not sure if it needed to be at a higher temperature or if it needed to be in longer, but mine stayed sticky and never got hard. I followed the directions perfectly.

    ★★

    Reply
    • Stacie Hassing says

      November 4, 2017 at 7:50 am

      Hi Becky! I’m not sure what happened there. This is more of a chewy granola but should have some crunch too. Like making candy, sometimes the weather can impact the outcome. Sorry it didn’t turn out for you!

      Reply
    • sherie Ryan says

      July 18, 2020 at 10:35 pm

      Same with me Becky, its a sticky mess. I followed it to the letter as well.

      Reply
      • Stacie Hassing says

        July 23, 2020 at 6:36 pm

        This recipe is similar to peanut brittle in that the stickiness can be cause by the humidity levels the day it was made. It is however more of a chewy, nutty granola vs. crunchy like the oat based kinds.

        Reply
  11. Tom says

    March 29, 2018 at 3:55 pm

    This turned out awesome! I substituted walnuts for cashews. Next time I’ll try macadamia nuts.

    Reply
    • Jessica Beacom says

      March 31, 2018 at 6:30 pm

      Fantastic! Glad you loved it – Macadamia nuts are my kryptonite…that’s going to be so good!

      Reply
  12. Julie Jensen says

    April 18, 2018 at 6:08 pm

    What do I have to do to reload recipe for paleo granola. I have had this recipe on my computer for the last year and this morning I found it had disappeared. I can get the pictures of the granola but not the ingredients. I have downloaded your free recipe book but this recipe is not included. Please advise

    Reply
    • Jessica Beacom says

      April 19, 2018 at 6:01 am

      Hi Julie,

      Our apologies, we appear to be having an intermittent technical issue that our team is looking into. Please try refreshing your page and the recipe should appear for you again. Thank you for your patience!

      Reply
  13. Jess says

    May 23, 2018 at 10:01 pm

    Hello! This looks fabulous, but I am not able to eat any sugars… Is it possible to make this without honey, syrup, agave, or artificial sweeteners and still have it work out? Perhaps egg whites to hold it together? Thanks!

    Reply
    • Stacie Hassing says

      June 9, 2018 at 7:16 pm

      You could sure try! We have never tested the recipe without added honey or maple syrup. You could use a little applesauce maybe…totally just guessing here 🙂
      If you do give this recipe a try with any substitutions, we’d love to know how it turns out for you. Thanks!

      Reply
    • Jessica Smith says

      February 10, 2019 at 10:06 pm

      i regularly make this without the sweetener, i just simply omit it and it has been fine (texture-wise) and delicious! i honestly think adding ample cinnamon and salt, combined with the dried cherries, tastes great and i don’t feel that it is “lacking” without any honey/syrup/etc.

      Reply
      • Jessica Beacom says

        February 12, 2019 at 9:48 am

        This is great to know, thanks!

        Reply
  14. JOANNE NICHOLS says

    May 26, 2018 at 8:36 am

    I think using dehydrated strawberries and blueberries would tend to lighten the granola….thanks for sharing!

    Reply
  15. G. White says

    June 22, 2018 at 9:53 pm

    Awesome recipe. Keep up the great work!!!!

    Reply
    • Jessica Beacom says

      June 25, 2018 at 3:35 pm

      Thank you!!

      Reply
  16. S. Odell says

    July 16, 2018 at 7:26 am

    This granola is awesome! Saved me from paying $11.99 per pound at Whole Foods for their Paleo Granola. So easy to make

    Reply
    • Jessica Beacom says

      July 18, 2018 at 9:22 pm

      Yasssss! That’s what we LOVE to hear – thanks so much for sharing. Happy eating!

      Reply
  17. Leah King says

    August 2, 2018 at 12:36 pm

    I am grain free and have made this granola a couple of times. And love it…thank you for sharing!!

    Reply
    • Jessica Beacom says

      August 2, 2018 at 1:17 pm

      Yayyyyyy!! Glad you love it, Leah!

      Reply
  18. megan says

    August 6, 2018 at 4:16 pm

    im confused about how many carbs etc. I buy paleo granola at the store and it ends up being 1/4 cup 4 net carbs. When i log this into carb manager its like 13. I feel like im hopefully doing something wrong. Im on keto diet and i cant do that 🙁

    Reply
    • Stacie Hassing says

      August 10, 2018 at 8:19 am

      Yes that is correct. This would be 13 g of net carbs (total carbs – fiber = net carbs). You could try adding less honey and omit the cranberries for a low carb granola.

      Reply
  19. Cecelia says

    August 27, 2018 at 11:30 am

    This granola is amazing! Made a batch of it and I am amazed how easy it was. Never pictured myself making my own granola. Will definitely make it again! Thanks so much for sharing your recipe!

    ★★★★★

    Reply
    • Jessica Beacom says

      August 29, 2018 at 8:08 am

      Hi Cecelia,

      This is so great! I’m glad you took the plunge and tried it. I think it’s so satisfying to make things like these at home.

      Reply
  20. Cece Soto says

    September 17, 2018 at 9:33 am

    Love this recipe! Made a double batch this time enough to take to work to share!!! Can oats be added?

    Reply
    • Jessica Beacom says

      September 17, 2018 at 12:50 pm

      Hi Cece,

      You’ve got some very lucky co-workers! Yes, you can add oats if you’d like. I’d suggest substituting some of the oats for some of the nuts/seeds rather than just adding them in addition to the nuts and seeds.

      Reply
  21. Suzanne Douville says

    October 4, 2018 at 4:35 pm

    Yummy! I just started eating paleo. Wow, who needs oatmeal for granola? Not me! I doubled my batch of granola, it did take more time to cook but so well worth it. Thank you

    ★★★★★

    Reply
    • Stacie Hassing says

      October 12, 2018 at 7:59 am

      Oh good! Glad you loved this recipe 🙂

      Reply
  22. Zabrina says

    October 9, 2018 at 8:58 am

    Do you add the pumpkin seeds to the blender too? I don’t see any pumpkin seeds in any of your pictures of the granola so I’m wondering if the got chopped up too…

    Reply
    • Stacie Hassing says

      October 24, 2018 at 6:25 am

      Yes, the pumpkin seeds are chopped up a little bit with the rest of the ingredients.

      Reply
  23. Nicole says

    January 2, 2019 at 7:14 pm

    Hello, just tied this recipe. For some reason, I just go the feeling that it was a truly reliable and delicous recipe. I wasn’t wrong. I am re-kickstarting my love of eating paleo and this is just what I needed around the kitchen to remind me how tasty and healthy paleo foods are.

    thank you

    Reply
    • Stacie Hassing says

      January 3, 2019 at 6:59 am

      So happy to hear this!! Happy New Year….may it be full of healthy and tasty recipes 🙂

      Reply
  24. JJ says

    January 4, 2019 at 8:46 am

    This is my third batch of this awesome granola and it comes out great every time! The first time, I went to the bulk store and bought every ingredient (except coconut oil — I use ghee instead) and measured it all out. Now I use the oil/honey ratio and just throw in handfuls of whatever I can find. I literally rummage through the cabinets: Pecans – score! You go in the bowl! Flax, chia, hemp hearts — in the bowl! So easy and versatile. Thank you for a great recipe that’s a perfect jumping-off point for new variations!

    Reply
    • Jessica Beacom says

      January 4, 2019 at 1:12 pm

      I LOVE this! Way to take a good thing and run with it – it always feels so good to use what you have on hand to create new things while cleaning out the pantry stores.

      Reply
  25. Angelica says

    January 29, 2019 at 10:07 am

    Can I leave out the dried fruit?

    Reply
    • Jessica Beacom says

      January 29, 2019 at 1:49 pm

      Yes, you can.

      Reply
  26. Tamara says

    April 19, 2019 at 5:58 am

    This recipe is A-MAZE-ING!!! I’m paleo and omitted the dried fruit since it was hard to find any without added sugar. But I’m totally hooked anyways! Thanks for sharing. It’s already a daily staple for me, and keeps me full and energized for hours.

    Reply
    • Jessica Beacom says

      April 22, 2019 at 5:01 pm

      Fantastic! Glad you love it, Tamara.

      Reply
  27. Anna says

    June 10, 2019 at 7:43 pm

    I keep meaning to comment, since I’ve been making this for months now. It’s amazing every single time, no matter what substitutions I make if I’m out of a particular ingredient. Thanks so much for such a great recipe, we love it!

    ★★★★★

    Reply
    • Jessica Beacom says

      June 11, 2019 at 4:48 pm

      Thanks, Anna – this is so great to hear!

      Reply
  28. Jim says

    July 5, 2019 at 2:12 pm

    Can this be froze? How long would it last frozen?

    Thanks

    Reply
    • Jessica Beacom says

      July 7, 2019 at 8:53 pm

      Hi Jim,

      Yes, you can store the granola in the freezer for up to 3 months.

      Reply
  29. Megan says

    October 17, 2019 at 5:34 pm

    Can I use olive oil? I’m out of coconut oil and want to make it now.

    Reply
    • Jessica Beacom says

      October 19, 2019 at 2:35 pm

      You can! It may change the flavor a bit but otherwise, it should work fine.

      Reply
  30. Bianca Frisby says

    December 11, 2019 at 2:47 pm

    Omg loved this! Absolutely delicious. Thank you!

    Reply
  31. Sebastian says

    January 11, 2020 at 12:17 am

    I like to soak my nuts and seeds first and have assumed I can make the Granola without having to dehydrate them, the thinking being that the process of baking them would also take care of this step. What I’ve found is the Granola is mostly soft and lacking any crunch (with the exception of the bits round the edges of the baking tray that seem to have hardened up and taste great). Could you suggest an adjusted cooking time/temperature that might be more successful, or am I wrong to think I can bake them directly from wet? Having to add in the step of dehydrating would make it such a long process I’m not sure I’d ever get round to making it! Thanks

    Reply
    • Stacie Hassing says

      January 13, 2020 at 6:58 am

      Hi Sebastian. Yes, I would suggest dehydrating the nuts first before making using to make this granola. The granola is already a little soft and chewy (but still so good) and not super crunchy like the granolas we buy in the store. So starting from already wet nuts I’d imagine would make the granola even more soft as you experienced. So dehydrate the nuts first and than make this delicious granola! Hope that helps. 🙂

      Reply
  32. Chris A. says

    January 29, 2020 at 8:57 pm

    This is the best granola I’ve ever eaten. Ever. I never thought I’d be one of those hippy people that made granola, but this stuff is amazing. We’ve been back on Paleo for almost a month now, and it really hits the spot when I’m craving a snack before lunch. It’s SO sweet, hard to believe that it only has 1/3 cup of honey. I’ll be making another batch this weekend for sure!

    ★★★★★

    Reply
    • Stacie Hassing says

      February 1, 2020 at 9:30 am

      Love this! Thanks for sharing your feedback. Enjoy the granola!

      Reply
  33. Stephanie Capecchi says

    April 1, 2020 at 6:34 am

    I don’t usually comment on recipes on blogs, but this is one of our favorites! I love granola but most store-bought ones are FULL of crappy grains and sugars. I make this so that I can control the ingredients. I often use half honey half maple syrup. I also add 1 Cup of whole organic non-GMO oats instead of the sunflower seeds. It’s a very flexible recipe so you can make additions or changes without much worry.

    ★★★★★

    Reply
    • Stacie Hassing says

      April 2, 2020 at 11:47 am

      Yes, yes and yes! We love recipes that are flexible and easily adaptable to what one has on hand or what they desire. Glad this one is a winner for you!

      Reply
  34. Andrea says

    April 5, 2020 at 2:57 pm

    Wow! I just made this using a bunch of raw nuts I had left in the pantry – it’s amazing. I made a double batch and while I am glad I did I am worried I am going to eat it all so fast! I’ll have to stash it somewhere hard to reach so I am not snacking on this 24/7! Amazing recipe, so easy to adapt with whatever is on hand, and the perfect texture and flavor. Thank you!!!

    ★★★★★

    Reply
  35. Terri says

    April 22, 2020 at 6:42 am

    This is delicious, thank you for the recipe!

    Reply
  36. Andrea Cockle says

    April 22, 2020 at 9:49 pm

    This granola is absolutely Devine. I used Canadian Maple Syrup. May go little lighter on the cinnamon next time, but even still, it was delish…. Highly recommend.

    ★★★★★

    Reply
  37. Eva-Marie Tordoff says

    April 30, 2020 at 3:08 pm

    BEST granola recipe EVER. It’s chewy and crunchy. So good! I used raw honey and added chia and flax seeds too. New favorite for sure.

    Reply
  38. Mariam Alshamsi says

    September 2, 2020 at 10:40 pm

    I bake this weekly and have it for breakfast everyday and sometimes even as a snack in the middle of the day.
    I replaced pumpkin and sunflower seeds with pistachios and sesame seeds instead. Sometimes adding flex seeds too. I use maple syrup instead of honey and raisins instead of dried cranberries.

    I absolutely love this.

    Thank you ☺️

    Reply
  39. devi says

    October 20, 2020 at 5:45 am

    Can i replace the coconut oil with ghee?

    Reply
    • Jessica Beacom says

      October 21, 2020 at 7:03 pm

      Yes, you can.

      Reply
  40. Joanna says

    January 16, 2021 at 3:13 pm

    Just made my first batch ohmy goodness this will be delicious!

    Reply

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Welcome

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Fluffy Sweet Potato Pancakes (gluten-free)

30 Whole30 Appetizers (Gluten and Dairy-free)

Three mason jars filled with yogurt and topped with homemade Paleo Granola and fresh raspberries

Paleo Granola with Honey and Cinnamon

Curry Chicken Salad (Whole30)

A piece of Western-style breakfast casserole on a speckled plate and topped with sliced avocado.

Western-Style Breakfast Casserole

Three glasses filled with slow cooker mulled wine and garnished with orange slices and anise stars.

Slow Cooker Mulled Wine

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