Paleo Almond Granola
Crunchy, golden, and perfectly spiced, this Paleo Almond Granola is a nutrient-packed breakfast or snack that’s both grain-free and naturally sweetened. This recipe combines wholesome raw almonds, pecans, walnuts, and coconut flakes with a medley of seeds like chia, pumpkin, and sunflower for a hearty dose of healthy fats and protein. Sweetened with honey and laced with warm notes of cinnamon and pure vanilla extract, every bite is irresistibly delicious. Toasted to perfection in the oven with a drizzle of coconut oil, this granola forms delightful clusters that are as satisfying as they are guilt-free. Whether you’re following a paleo lifestyle or simply seeking a wholesome alternative to traditional granola, this recipe delivers rich flavor and wonderful texture while being easy to prepare. Enjoy it atop your favorite dairy-free yogurt, over fresh fruit, or straight from the jar as a crunchy snack.
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Recipe Information
Ingredients
- 2 cups raw almonds
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 cup dried unsweetened coconut flakes
- 0.5 cup pumpkin seeds
- 0.5 cup sunflower seeds
- 2 tablespoons chia seeds
- 0.25 cup coconut oil
- 0.25 cup honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
Coarsely chop the almonds, pecans, and walnuts, or pulse them a few times in a food processor to break them into small pieces.
In a large mixing bowl, combine the chopped nuts, coconut flakes, pumpkin seeds, sunflower seeds, and chia seeds. Stir until evenly mixed.
In a small saucepan over low heat, melt the coconut oil and honey together, stirring frequently until just combined.
Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, and salt.
Pour the wet mixture over the dry ingredients in the mixing bowl. Stir thoroughly to ensure that the dry ingredients are fully coated.
Spread the granola mixture evenly on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even toasting, until the granola is golden brown.
Remove the baking sheet from the oven and let the granola cool completely on the pan. It will continue to crisp up as it cools.
Once cooled, break the granola into clusters and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
5404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 489.5 g | 628% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 78.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 89.1 g | 318% | |
| Total Sugars | 78.1 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1226 mg | 94% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 4614 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
