Paleo Low Sugar Granola
Embrace a guilt-free breakfast or snack with this irresistible Paleo Low Sugar Granola, packed with wholesome goodness and natural flavors. Perfect for paleo enthusiasts and anyone craving a clean, low-sugar option, this crunchy granola combines nutrient-dense almonds, pecans, walnuts, and seeds with the subtle sweetness of honey and a hint of cinnamon. Toasted to golden perfection in coconut oil and almond butter, it boasts a delightful crunch while staying free of refined sugars and grains. Quick to prepare and ready in just 35 minutes, this granola makes a satisfying topping for yogurt, a delicious cereal alternative with your favorite milk, or a grab-and-go snack. Whether you're meal prepping or looking for paleo-friendly treats, this healthy granola recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 cup unsweetened shredded coconut
- 0.5 cup pumpkin seeds
- 0.5 cup sunflower seeds
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.25 teaspoon sea salt
- 2 tablespoons almond butter
- 2 tablespoons honey
Instructions
Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds, pecans, and walnuts until they are roughly chopped into smaller pieces. Be careful not to over-process as this will turn them into meal.
Transfer the nut mixture to a large mixing bowl and add the unsweetened shredded coconut, pumpkin seeds, and sunflower seeds. Stir until well combined.
In a saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the vanilla extract, cinnamon, sea salt, almond butter, and honey until the mixture is smooth and well combined.
Pour the wet mixture over the dry ingredients in the large mixing bowl. Use a spatula to fold and mix until all the dry ingredients are evenly coated.
Spread the granola mixture evenly on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even baking, until the granola is golden brown and fragrant.
Remove from the oven and let it cool completely on the baking sheet. The granola will become crunchier as it cools.
Once cooled, store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.0 g | 550% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 56.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 68.6 g | 245% | |
| Total Sugars | 59.4 g | ||
| Protein | 107.4 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3963 mg | 84% | |
*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.
