Paleo Gluten-Free Granola
Elevate your breakfast or snack game with this irresistible Paleo Gluten-Free Granola, packed with nutrient-dense ingredients and natural flavors. Made with a wholesome blend of raw almonds, walnuts, pecans, shredded coconut, chia seeds, and pumpkin seeds, this grain-free granola is perfectly crunchy and brimming with healthy fats and plant-based protein. Naturally sweetened with honey and infused with a touch of vanilla and cinnamon, each bite is bursting with warmth and sweetness. This easy-to-make recipe is dairy-free, gluten-free, and perfect for paleo lifestyles. Whether enjoyed as a yogurt topper, cereal substitute, or on-the-go snack, this homemade granola will keep you satisfied and fueled. Ready in under 45 minutes, it’s a flavorful, nutrient-packed addition to your pantry!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup raw pecans
- 1 cup shredded unsweetened coconut
- 0.5 cup raw sunflower seeds
- 0.5 cup raw pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseed meal
- 0.25 cup coconut oil
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a food processor, pulse the almonds, walnuts, and pecans a few times until roughly chopped. You want pieces of different sizes for texture, so don't over-process.
Transfer the chopped nuts to a large mixing bowl and add the shredded coconut, sunflower seeds, pumpkin seeds, chia seeds, and flaxseed meal. Stir until well combined.
In a small saucepan over low heat, melt the coconut oil and honey together until smooth. Remove from heat and stir in the vanilla extract, cinnamon, and sea salt.
Pour the coconut oil mixture over the dry ingredients and mix well until everything is evenly coated.
Spread the granola mixture evenly over the prepared baking sheet.
Bake for 20 to 25 minutes, stirring halfway through to ensure even toasting, until the granola is golden brown and fragrant.
Remove from the oven and let cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.1 g | 536% | |
| Saturated Fat | 124.5 g | 622% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 74.6 g | 266% | |
| Total Sugars | 74.2 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3488 mg | 74% | |
*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.
