Paleo Kind Almond Coconut Granola
Indulge in this wholesome, crunchy treat with our Paleo Kind Almond Coconut Granola recipe—a naturally sweetened, grain-free granola packed with nutrients and flavor in every bite. Made with a nourishing blend of raw almonds, pecans, shredded coconut, and a trio of seeds (pumpkin, sunflower, and chia), this paleo-approved granola is lightly sweetened with honey and infused with the rich, aromatic notes of vanilla and cinnamon. Perfectly roasted to golden-brown perfection, each batch delivers irresistible crunch and natural sweetness, made even better by the richness of coconut oil. Whether enjoyed on its own, as a topping for dairy-free yogurt, or paired with fresh fruit, this easy-to-make granola recipe is sure to become a pantry staple. Ready in just 35 minutes and designed to stay fresh for up to two weeks, it’s the ultimate snack for clean-eating enthusiasts.
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup unsweetened shredded coconut
- 0.5 cup pumpkin seeds
- 0.5 cup sunflower seeds
- 2 tablespoons chia seeds
- 0.25 cup coconut oil
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Coarsely chop the raw almonds and pecans. You can use a knife or a food processor, just make sure to pulse them so they don't become too fine.
In a large mixing bowl, combine the chopped almonds and pecans with the shredded coconut, pumpkin seeds, sunflower seeds, and chia seeds. Stir well to mix.
In a small saucepan over low heat, melt together the coconut oil and honey, stirring occasionally until fully combined. Remove from heat and stir in the vanilla extract.
Pour the coconut oil mixture over the dry ingredients in the mixing bowl. Sprinkle in the cinnamon and salt. Stir thoroughly until all the dry ingredients are evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing down lightly with a spatula to ensure even cooking.
Bake the granola in the preheated oven for 20-25 minutes, stirring once halfway through the baking time. Keep an eye on it to prevent burning, especially around the edges.
Once golden brown and fragrant, remove the granola from the oven. Allow it to cool completely on the baking sheet; it will crisp up as it cools.
After cooling, break the granola into clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.1 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 413 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.
