Whole30 Nutty Granola
Crunchy, wholesome, and perfectly spiced, this Whole30 Nutty Granola is a game-changer for clean eating breakfasts and snacks. Packed with nutrient-dense ingredients like raw almonds, walnuts, pecans, and cashews, plus a medley of pumpkin and sunflower seeds, it’s a satisfying, grain-free alternative to traditional granola. Unsweetened shredded coconut adds subtle sweetness, while a clever blend of cinnamon, coconut oil, almond butter, and applesauce binds everything together into irresistible clusters without added sugar. Oven-baked to golden perfection, this granola is not only gluten-free and dairy-free but also fully Whole30-compliant, making it ideal for health-conscious meal prep. Enjoy it as a crunchy topping for smoothie bowls, layered with fresh fruit, or straight out of the container for an energizing snack!
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Recipe Information
Ingredients
- 1 cup raw almonds
- 1 cup raw walnuts
- 0.5 cup raw pecans
- 0.5 cup raw cashews
- 0.5 cup unsweetened shredded coconut
- 0.25 cup pumpkin seeds
- 0.25 cup sunflower seeds
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 cup coconut oil
- 0.25 cup almond butter (Whole30-compliant)
- 1 teaspoon vanilla extract (optional, Whole30-compliant)
- 0.5 cup unsweetened applesauce
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
Roughly chop the almonds, walnuts, pecans, and cashews, or pulse them a few times in a food processor until they are broken into smaller pieces but not too fine.
In a large mixing bowl, combine the chopped nuts, shredded coconut, pumpkin seeds, sunflower seeds, ground cinnamon, and salt. Mix well to evenly distribute the spices.
In a small saucepan over low heat, melt the coconut oil and almond butter, stirring until smooth. Remove from heat and mix in the vanilla extract (if using) and unsweetened applesauce.
Pour the wet mixture over the dry ingredients in the mixing bowl and stir until everything is well coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down slightly to form an even layer.
Bake in the preheated oven for 25-30 minutes, stirring halfway through baking, until the granola is golden brown and fragrant. Keep an eye on it to prevent burning.
Remove from the oven and allow the granola to cool completely on the baking sheet before breaking it into clusters.
Store the cooled granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.9 g | 465% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 37.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1220 mg | 53% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 33.1 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 793 mg | 61% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3478 mg | 74% | |
*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.
