This crunchy and satisfying paleo granola is made with a combination of nuts, seeds, spices, and dried fruit.
It is a great paleo breakfast solution and is naturally sweetened with coconut and honey.
Enjoy this grain-free granola drizzled with almond milk or stirred into yogurt for a quick and nutritious breakfast. Or you can pour some into a Ziploc bag to eat on the run.
Hello Monday! Can you believe it’s already been a week since I made this epic announcement? (And yes- “epic”- is my word of the month. I’m applying it to everything right now.)
If you got my monthly newsletter yesterday evening, then you know that I’m committed to publishing many more fantastic clean eating recipes in May. (If you’re signed up for my newsletter, you also get a secret recipe each month- and this month’s recipe is de-lic-ious.)
Now down to the business of today’s deliciousness. Oh, granola. Sweet, delicious, crunchy granola. How have I been living without you for this long?
I’ve been meaning to getting around to creating a truly delicious, super nutritious and basically epic (there’s that word again!) granola. I wanted it to be paleo (no grains!), which meant it couldn’t have oatmeal, which is, um, the basis of most granola recipes, right?
I don’t think oatmeal is evil or anything, but I wanted to take on the challenge of making an oatmeal-free granola. The result is an even more nutritient-dense, extra crunchy, extra flavourful cereal that is big on nuts, seeds, spices and dried fruit.
I used almonds and pecans for the nuts, but you could mix it up however you liked. Then I added in sunflower seeds, pumpkin seeds, quinoa seeds, sesame seeds and ground flax seed. At the end, hulled hemp seeds are added- just in case you thought we were short on seeds.
I’m LOVING the spice combo in this recipe- cinnamon, cloves and ginger. Add in a touch of vanilla and a sprinkling of sea salt. Then sweeten it naturally with coconut and honey. And, presto! The perfect paleo granola with a hint of sweet, salt, and spice.
1 cup almonds, roughly chopped
1 cup blanched, sliced almonds
1 cup pecan pieces
1 cup sunflower seeds
1 cup salted pepitas (shelled pumpkin seeds)
1/2 cup red quinoa
1/4 cup sesame seeds
1/4 cup ground flax seed
3/4 cup unsweetened coconut flakes
1/2 cup honey
1/4 cup coconut oil
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp cloves
1/2 tsp ground ginger
1/2 tsp sea salt
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup raw hulled hemp seeds
Preheat the oven to 300 F. Line two baking sheets with parchment paper.
Combine all the nuts and seeds in a large bowl and stir.
Over low heat, combine honey and coconut oil. Cook until heated through and oil is melted, stirring often. Remove from heat and stir in vanilla, cinnamon, cloves, ginger and salt.
Pour honey mixture over nut/seed mixture and mix well. Split mixture equally and spread onto prepared baking sheets.
Bake for about 45 to 60 minutes or until golden brown, stirring every 15 minutes to keep granola at the edges of the pan from burning. Remove from the oven and allow to cool.
Add dried fruit and hulled hemp seeds. Mix and store in large airtight container for 2 to 3 weeks.
NOTES: If you use unsalted pumpkin seeds, I suggest increasing the sea salt to 1 tsp. Also, white quinoa can be substituted for the red quinoa if needed.