Paleo Homemade Granola with Yogurt and Fresh Berries
Indulge in the perfect balance of crunch and creaminess with this Paleo Homemade Granola with Yogurt and Fresh Berries. Packed with wholesome ingredients like almonds, walnuts, pecans, chia seeds, and pumpkin seeds, this grain-free granola is sweetened naturally with raw honey and infused with the warm flavors of cinnamon and vanilla. Toasted to golden perfection in just 20 minutes, it offers a delightful crunch that pairs beautifully with rich, creamy paleo-friendly yogurt and a medley of fresh, vibrant berries. Ideal for a healthy breakfast or snack, this gluten-free, dairy-free, and refined sugar-free recipe is as nutritious as it is delicious. Whether you're following a paleo diet or simply craving a wholesome treat, this recipe promises a satisfying start to your day!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 1 cup Unsweetened shredded coconut
- 0.5 cup Pumpkin seeds (pepitas)
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 1 teaspoon Cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Raw honey
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 2 cups Paleo-friendly yogurt
- 1 cup Fresh berries (such as strawberries, blueberries, raspberries)
Instructions
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a food processor, pulse the almonds, walnuts, and pecans until they are coarsely chopped. Be careful not to over-process; you want texture in your granola.
Transfer the chopped nuts to a large mixing bowl and add the shredded coconut, pumpkin seeds, chia seeds, flaxseeds, cinnamon, and salt. Mix well.
In a small saucepan over low heat, warm the honey and coconut oil until melted and well combined. Remove from heat and stir in the vanilla extract.
Pour the honey-oil mixture over the nut and seed mixture, stirring until everything is well coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 18-20 minutes, stirring halfway through to ensure even toasting, until the granola is golden brown.
Remove from the oven and let cool completely on the baking sheet. The granola will crisp up as it cools.
Once cooled, serve the granola with paleo-friendly yogurt and fresh berries. Store any leftover granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.5 g | 520% | |
| Saturated Fat | 136.2 g | 681% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 32 mg | 10% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 73.4 g | 262% | |
| Total Sugars | 114.4 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1336 mg | 103% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4068 mg | 87% | |
*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.
