Paleo Homemade Blueberry Granola
Satisfy your snack cravings with this irresistible Paleo Homemade Blueberry Granola, a healthy twist on a classic favorite! Packed with nutrient-dense ingredients like raw almonds, pecans, walnuts, pumpkin seeds, and shredded coconut, this granola is perfectly balanced with natural sweetness from honey or maple syrup and vibrant dried blueberries. Gluten-free, grain-free, and refined sugar-free, it's ideal for paleo diets and anyone seeking wholesome snacking options. Made with minimal effort in just 45 minutes, this recipe features a delightful blend of crunch, sweetness, and wholesome goodness, enhanced with hints of cinnamon and vanilla. Perfect as a topping for smoothies, yogurt, or enjoyed straight out of the jar, it’s a versatile and delicious treat that you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 1 cup Raw walnuts
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Ground flaxseeds
- 1 teaspoon Cinnamon
- 0.5 teaspoon Sea salt
- 0.25 cup Coconut oil
- 0.25 cup Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.75 cup Dried blueberries
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine the raw almonds, pecans, and walnuts. Use a knife or food processor to roughly chop them.
Add the pumpkin seeds, shredded coconut, ground flaxseeds, cinnamon, and sea salt to the bowl with the chopped nuts. Stir to combine.
In a small saucepan over low heat, melt the coconut oil and honey or maple syrup together. Stir occasionally until the mixture is smooth and well combined.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients and mix thoroughly until the nuts and seeds are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even toasting, until the granola is golden brown.
Remove the granola from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools.
Once cooled, mix in the dried blueberries. Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.2 g | 463% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 244.8 g | 89% | |
| Dietary Fiber | 67.8 g | 242% | |
| Total Sugars | 149.4 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3198 mg | 68% | |
*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.
