Paleo Nut Granola
Indulge in the perfect blend of crunch and flavor with this Paleo Nut Granola, a wholesome, grain-free alternative to traditional granola that's packed with nutrient-rich ingredients. This recipe combines raw almonds, walnuts, pecans, and a medley of seeds—pumpkin, sunflower, chia—for a protein-packed base that's both satisfying and healthy. The addition of unsweetened shredded coconut and a touch of cinnamon brings subtle warmth and sweetness, while a drizzle of honey and aromatic vanilla elevate the flavor profile. Baked to golden perfection in heart-healthy coconut oil, this granola is naturally gluten-free, dairy-free, and paleo-approved. Optional dried cranberries add a hint of tartness for those who love a fruity touch. Perfect as a quick breakfast, snack, or topping for yogurt, this homemade paleo granola is easy to prepare in just 35 minutes and stores beautifully for up to two weeks. Your mornings just got healthier—and more delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 1 cup Pumpkin seeds (pepitas)
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Sea salt
- 0.25 cup Coconut oil
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries (optional)
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, shredded coconut, chia seeds, ground cinnamon, and sea salt. Stir well to evenly distribute the ingredients.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the honey and vanilla extract until fully combined.
Pour the wet mixture over the nut and seed mixture, stirring until everything is well coated.
Spread the granola mixture evenly onto the prepared baking sheet, forming a single layer.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even toasting. The granola is done when it turns golden brown and aromatic.
Remove the granola from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools.
If using, stir in the dried cranberries once the granola has cooled.
Transfer the granola to an airtight container for storage. It will keep well for up to two weeks.
Nutrition Facts
Calories |
4741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.1 g | 523% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 46.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 126.3 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3968 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.
