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Paleo Granola
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Paleo Granola

This Paleo Granola will not last long in the household, that I can promise you! Everyone will gobble it up before you know it.
Course Breakfast
Cuisine Gluten Free, Kids, Paleo, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 people
Author Bryan Carroll CFMP, NTP, FAFS

Ingredients

  • 1.5 cups Almonds
  • 2 cups Cashews
  • 1/2 cup Sunflower Seeds
  • 1/2 cup Pumpkin Seeds
  • 1 cup Coconut Flakes unsweetened
  • 1/4 cup Raw Honey
  • 1/2 cup Coconut Oil
  • 2 tsp Vanilla Extract
  • 1 cup Dried Berries I use freeze-dried strawberries, bananas, or cranberries
  • 1 tsp Himalayan Salt
  • 1 tbsp Cinnamon *Optional*

Instructions

  • 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!!

Notes

Macronutrient Ratios:
Fats:
70%
Proteins:
13%
Carbs:
17%
This recipe pairs great with our Coconut Whipped Cream recipe!