One of my favorite breakfast meals is granola, and this recipe for paleo granola has been a staple in my kitchen for the last two years! Seriously, it’s something I make every two weeks to have on hand for at home, plus on the run breakfasts.
I developed this recipe when I was paleo for a season early in 2015. I so desperately missed traditional granola, and every paleo granola I found in the stores was less than desirable and never tasted the slightest bit fresh.
Determined to find a solution, I developed this recipe and it checks all the boxes for healthy, filing, crispy, slightly salty, and chewy. And I just love that it is wheat and oat free and still packed with nutrition!
Paleo Granola, 3 Different Ways
My favorite way to serve this comes down to 3 amazing ways:
- With homemade nut milk! (recipe coming to the blog soon for my newest version, but you can see an older post here for my standard go-to).
- With fresh plain yogurt, seasonal fruit and a light drizzle of local honey.
- As trail mix for the on the go breakfast. If I’m rushing out of the house, I’ll grab a Ziploc of this paleo granola, a small mason jar of nut milk, and a banana. It’s perfect for in the car and places where I don’t want an accidental spill.
Also, if you want to try this granola sooner than later and live near Portland, I’d love to have you at my brunch this weekend where we’ll be serving it!
I’m co-hosting a 4-course brunch with my sweet friend Sarah, the award-winning author of My New Roots and the newly released Naturally Nourished, and Mona & Jaret of Tournant !
You can find ticket information here! We’re sold out for the 1st seating but have just a few seats left for the 2nd seating. {UPDATE : event has sold out! }
Hope to see you there!
Paleo Granola with Coconut & Honey
Ingredients
- 1/2 cup / 90 grams melted weight coconut oil
- 1/2 cup / 165 grams raw honey
- 1/3 cup / 70 grams organic pumpkin purée
- 1 teaspoon pure vanilla extract
- 3 tablespoons / 35 grams chia seeds
- 2 cups / 250 grams mixed nuts salted optional
- 1 cup / 100 grams almonds
- 1 cup / 150 grams pumpkin seeds
- ¼ cup / 30 grams ground flax
- 3 3/4 cups / 195 grams large flake unsweetened coconut
- 1 cups / 150 grams dried cherries unsweetened
- 1 tablespoon cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cloves
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees and lightly grease two baking sheets with coconut oil. In small saucepan, warm first 4 ingredients, whisking until smooth, remove from heat. Add chia seeds to the liquid mixture, set aside.
- Meanwhile, add nuts to a food processor, pulsing just a couple of times until they’re partially broken up.
- In a large bowl, add nuts and remaining ingredients, except for cherries (reserve for later). Stir to combine. Slowly pour warm liquid over dry mixture, stirring with a spoon until fully incorporated.
- Spread granola evenly between the two pans to allow for even toasting. Bake in oven for 22-28 minutes or until lightly brown, stirring every 10 minutes. Make sure to watch it closely at the 15-20 minute mark as the large coconut flakes burn quickly, especially around the edges and note that they will continue to crisp up when they begin cooling.
- When granola is lightly brown, remove from oven. Immediately stir in cherries while still warm. Lightly sprinkle additional sea salt as well, to taste if you like a more salty snack. Allow to cool at room temperature. Store in airtight jars and enjoy within 2 weeks.
