Growing up I was always a big fan of granola instead of the regular ol' cereal that the rest of the family would eat. I was always the weird one who didn't eat my granola or cereal with milk either, I just liked it nice and plain. As I got older, I started to realize that granola is full of gluten containing oats, and with trying to eat grain-free, granola became a big deal breaker for me. Finally a couple years ago I decided to try and create a Paleo Granola recipe that would be grain-free, but completely irresistible.
Every time I create this recipe, I change some of the ingredients, which completely gives it different flavors. It reminds me of all the different options you could get in the grocery store, however this is homemade and much healthier. The recipe I have here is basically my “base” to the recipe, and then I change it from here. Sometimes I won't add in cinnamon. Sometimes I will use different berries. Sometimes I will use fresh fruit that is in season. The possibilities are endless!
The part that doesn't change about this paleo granola recipe is the fact that it will never stay in your household for long. Seriously, I don't think I've had mine around for more than 3 days before it is all eaten. There have been times when half the tray was eaten within half an hour of it coming out of the oven. If you have kids or a larger family, you may want to double (or triple) this recipe!
About the Ingredients in Paleo Granola
Pumpkin seeds are an amazing source of zinc! Guys listen up, zinc is important for prostate health and to help with testosterone levels. Getting adequate levels of zinc can help boost male health and sexual performance. Zinc is also important for immune function, so it isn't just the men who need to get more zinc!
Other Seeds and Nuts are a great way to get some healthy fats into your system. They also have lots of good minerals which are necessary to many processes within the body. The nutrient profile of nuts and seeds can be greatly expanded if you first soak and sprout them.
I'm telling you right now to really consider making a double batch. If you don't believe me, then go ahead and make this step by step, but don't tell me that I didn't warn you!
Okay, now that I talked up this recipe, I hope you think it is as delicious as I do. You want to start by chopping the almonds and cashews down into smaller pieces. Throw it into a food processor (like this one) and pulse for a couple seconds.
After that, melt the coconut oil, honey, and vanilla together. Start to fold in the zinc-rich pumpkin seeds and the sunflower seeds. Next, add the broken chunks from the food processor, and cover the whole mixture with the liquid. Pour it onto a baking sheet and cover with cinnamon and salt.
Check it every 10 minutes or so and make sure you mix the granola around on the sheet. Take a quick taste test (let the spoon cool, it gets really hot!) and see if you need more cinnamon or salt. Once it is a golden brown, remove from the oven, and add in your favorite toppings. We recently bought a freeze-dryer (new biz is in the works) so I threw in some freeze-dried strawberries and bananas!
There you have it! Taste it and see if it is as good as I said. Sometimes I like to mix it with Coconut Whipped Cream to add a bit of a creamy texture to it.
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Place the cashews, almonds, and coconut flakes into a food processor. Pulse a couple times to break them up.
- Melt the coconut oil and add it to the honey and vanilla.
- Pour the sunflower seeds, pumpkin seeds, and the mixture from the food processor. Mix thoroughly, making sure to completely cover all the seeds and nuts with the liquid.
- Spread the mixture onto the baking sheet. Sprinkle salt over the top, then sprinkle the cinnamon (if you want cinnamon).
- Place in the oven for 20-25 minutes, or until golden brown on the top. At about 15 minutes, stir the mixture and taste to see if it needs more cinnamon.
- Pull from the oven and add in your dried fruit. Seal it in a mason jar or airtight container. Usually this recipe doesn't last very long because we eat it too fast!!
Carbs: 17% This recipe pairs great with our Coconut Whipped Cream recipe!