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.
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.
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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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.
- To make Paleo granola you will need to preheat the oven to 275 °F.
- 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.
- 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.
- 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.
- 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.
Ways to serve Paleo Granola
Here are five ways to enjoy this delicious, crunchy, chewy granola.
- As is. It’s so good just on it’s own.
- Sprinkle on top of your favorite yogurt – this could be dairy-free if needed.
- Sprinkle on top of chia pudding for a paleo-friendly breakfast, snack or dessert.
- Sprinkle on top of your favorite salad. It adds a sweet crunch to a savory salad. The perfect combination.
- Give as a gift for someone else to enjoy!
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.
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.
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.
Other granola recipes to try:
- 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
- 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.
*For Vegan Option, use Maple Syrup.
- 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
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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