Paleo Homemade Granola with Dried Fruits
Elevate your breakfast game with this Paleo Homemade Granola with Dried Fruits—a delightful, nutrient-packed blend of raw nuts, seeds, and unsweetened dried fruits for a wholesome, naturally sweet crunch. This gluten-free, grain-free recipe features almonds, walnuts, pecans, sunflower seeds, pepitas, and shredded coconut, all coated with creamy coconut oil, a drizzle of honey, and a hint of cinnamon for irresistible flavor. Baked to golden perfection and enriched with dried cranberries, apricots, and raisins, this clean-eating granola is perfect for busy mornings, on-the-go snacking, or a nourishing dessert topper. Ready in just 40 minutes, it’s a healthy treat that’s sure to become a pantry staple!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup raw pecans
- 0.5 cup raw sunflower seeds
- 0.5 cup raw pumpkin seeds (pepitas)
- 0.5 cup unsweetened shredded coconut
- 0.5 cup coconut oil, melted
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 0.5 cup dried cranberries (unsweetened)
- 0.5 cup dried apricots, chopped
- 0.25 cup raisins
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Chop the almonds, walnuts, and pecans into smaller pieces. You can use a knife or a food processor for even quicker results.
In a large mixing bowl, combine the chopped nuts, sunflower seeds, pumpkin seeds, and shredded coconut.
In a separate small bowl, whisk together the melted coconut oil, honey, vanilla extract, ground cinnamon, and sea salt until well combined.
Pour the wet mixture over the dry nut and seed mix. Stir well to ensure all the ingredients are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, using a spatula to press it down into a flat layer.
Bake the granola in the preheated oven for 20-25 minutes, stirring halfway through the cooking time to ensure even toasting. Keep an eye on the granola to prevent burning, especially towards the end of the baking time.
Once the granola is golden brown and fragrant, remove it from the oven and let it cool completely on the baking sheet.
After cooling, mix in the dried cranberries, chopped dried apricots, and raisins.
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 18.5 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 436 mg | 9% | |
*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.
