Whole30 Nut Granola
Elevate your breakfast game with this irresistible Whole30 Nut Granola, a crunchy and flavorful alternative to traditional granola that’s entirely grain-free, sugar-free, and Paleo-friendly. Packed with wholesome ingredients like raw almonds, walnuts, pecans, cashews, and a delightful blend of pistachios, coconut flakes, and pumpkin seeds, this recipe creates the perfect balance of texture and taste. A touch of ground cinnamon and vanilla extract infuses warmth and sweetness without the need for added sugar, while a frothed egg white binds the ingredients for those satisfying, crunchy clusters you love. Baked to golden perfection in just 20 minutes, this nourishing granola is the ideal topping for coconut yogurt, a quick snack to pair with fresh fruit, or even enjoyed straight out of the jar. If you're looking for a gluten-free, Whole30-compliant, and easy-to-make recipe that doesn’t compromise on flavor, this granola is your perfect go-to!
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup raw pecans
- 1 cup raw cashews
- 0.5 cup unsweetened coconut flakes
- 0.5 cup pistachios
- 0.5 cup pumpkin seeds (pepitas)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 0.25 cup coconut oil
- 0.5 teaspoon salt
- 1 large egg white
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the almonds, walnuts, pecans, cashews, coconut flakes, pistachios, and pumpkin seeds.
Add the ground cinnamon and salt to the nut mixture, tossing until well combined.
In a small saucepan, melt the coconut oil over low heat until liquid.
Remove the saucepan from heat and stir in the vanilla extract.
In a separate small bowl, whisk the egg white until frothy.
Pour the melted coconut oil mixture and the whisked egg white over the nut mixture.
Stir well until all the nuts are evenly coated.
Spread the mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 15 minutes.
Stir the granola and rotate the baking sheet for even cooking.
Return to the oven and bake for an additional 5 minutes or until the granola is golden brown and fragrant.
Remove from the oven and let the granola cool completely on the baking sheet, where it will harden as it cools.
Break the granola into clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.0 g | 551% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 26.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 30.5 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 763 mg | 59% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4279 mg | 91% | |
*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.
