Paleo Homemade Granola
Looking for a nutritious and delicious snack that fits perfectly into your paleo lifestyle? This Paleo Homemade Granola is packed with wholesome, nutrient-dense ingredients like raw almonds, pecans, walnuts, pumpkin seeds, and unsweetened shredded coconut—all toasted to perfection for irresistible crunch and flavor. Naturally sweetened with raw honey and subtly spiced with cinnamon, this grain-free granola is mixed with melted coconut oil and vanilla extract for a beautifully caramelized finish. Ready in just 35 minutes from prep to cooling, it's perfect for meal prep and stays fresh for up to two weeks. Enjoy it as a guilt-free snack, sprinkle it over your favorite dairy-free yogurt, or pair it with almond milk for the ultimate paleo-friendly breakfast.
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw walnuts
- 0.5 cup pumpkin seeds (pepitas)
- 1 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 0.25 cup raw honey
- 0.25 cup coconut oil, melted
- 1 teaspoon vanilla extract
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, pecans, and walnuts separately just until they are coarsely chopped. Do not over-process as you want some texture in your granola.
In a large mixing bowl, combine the chopped nuts, pumpkin seeds, shredded coconut, and chia seeds.
Add the ground cinnamon and sea salt to the mixture, stirring thoroughly to ensure everything is evenly distributed.
In a small saucepan over low heat, combine the raw honey, melted coconut oil, and vanilla extract. Stir until the honey is fully melted and the ingredients are well combined.
Pour the wet mixture over the dry ingredients in the mixing bowl and toss thoroughly to coat all the nuts and seeds.
Spread the mixture evenly on the prepared baking sheet, ensuring it is in a single layer for even baking.
Bake in the preheated oven for about 20-25 minutes, stirring halfway through for even toasting. Keep an eye on the granola in the final minutes to prevent burning as ovens vary.
Once golden brown and fragrant, remove the baking sheet from the oven and let the granola cool completely on the baking sheet. It will become crisp as it cools.
After cooling, store the granola in an airtight container at room temperature for up to two weeks. Enjoy it as a snack, over yogurt, or with almond milk.
Nutrition Facts
Calories |
4181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.3 g | 484% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 80.5 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 786 mg | 60% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3069 mg | 65% | |
*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.
