Paleo Grainless Granola
Indulge in a wholesome, crunchy, and utterly satisfying breakfast or snack with this Paleo Grainless Granola! Packed with nutrient-rich raw almonds, cashews, pecans, walnuts, pumpkin seeds, sunflower seeds, and shredded coconut, this grain-free recipe is a deliciously healthy twist on traditional granola. Coated in a naturally sweet blend of coconut oil, raw honey, and warming cinnamon, each bite has the perfect balance of sweetness and crunch. Ready in under 35 minutes, this easy-to-make granola is baked to golden perfection for a flavorful, crispy texture. Perfect for gluten-free, paleo, and clean-eating lifestyles, it’s a great topping for smoothie bowls, a crunchy layer for yogurt, or a stand-alone snack. Plus, it can be stored for up to two weeks, making it a convenient, make-ahead pantry staple! Keywords: paleo granola, grainless granola, gluten-free snack, healthy granola recipe, homemade granola.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw cashews
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.25 cup Flaxseed meal
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Coconut oil
- 0.25 cup Raw honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Sea salt
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the almonds, cashews, walnuts, pecans, pumpkin seeds, sunflower seeds, and unsweetened shredded coconut. Stir to combine.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the raw honey and vanilla extract until well combined.
Pour the coconut oil mixture over the nut and seed mixture, stirring well to ensure everything is evenly coated.
Sprinkle in the flaxseed meal, cinnamon, and sea salt, and mix thoroughly. Ensure that all dry ingredients are evenly coated with the wet mixture.
Spread the granola mixture evenly across the prepared baking sheet, pressing down gently with the back of a spoon or spatula to form a single layer.
Bake in the preheated oven for 20-25 minutes, or until the granola is golden brown, stirring once halfway through cooking to ensure even baking.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, break the granola into clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
5100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.9 g | 572% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 56.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 87.3 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 4449 mg | 95% | |
*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.
