This post may contain affiliate links. For more information, see our privacy policy.
This Paleo Granola is loaded with healthy nuts and seeds. It's also crazy delicious, and you won't believe how easy it is to throw together!
"Paleo Granola?" "No thank you." That's probably what I would have said, not long ago.
Do you ever have to eat your words? How about your thoughts? Just wondering... cause I never have that problem.
Oops, excuse me, I might have to stop writing this post because, well, I can't see the screen anymore; my nose is growing. Really long...
Okay, to be honest, I do have that problem occasionally quite frequently.
For example, there was "Google". I remember my son, Nick talking excitedly about Google. It seems like it was a hundred years ago (I mean really, who remembers life before Google?), but it was only about fourteen or fifteen. "What in the world is Google?" I asked him, "That is probably the dumbest word I ever heard".
Then here's a really embarrassing one. When my daughter, Cait announced seven or eight years ago, that she was going to start a blog, that was another dumb word. "Blog?" I mean really, who dreams up words like that?
I'm the dumb one here! Not only do I now have my own blog, but I'm infamous in our family as, "The Google Queen". In fact, a few paragraphs ago, I googled "When did Google start?", so I wouldn't sound so dumb when I told you how many years ago it was that I thought Google was dumb. Sheeeesh!
I have to admit, the same thing occurred when I learned about the "paleo" diet, which promotes "Returning to the diet of our early (paleolithic) ancestors.", meaning lots of lean protein, seeds nuts, berries, fruit, etc. There's nothing wrong with this concept, in fact, we should all be eating more of these healthy foods. There are, however, lots of restrictions with the paleo diet. The exclusions include all refined and processed foods, most grains, legumes (beans and peanuts), dairy, fruit juice, tubers (sweet and regular potatoes) and salt.
I would describe our dietary philosophy here at The Café more along the lines of "balance". We eat healthy for the most part, with a few fun indulgences thrown in. But we do enjoy most of the things that are on the "no-no" list for paleos. We love whole-grain breads and oatmeal, eat lots of Greek yogurt and peanut butter, enjoy fresh orange juice, use all kinds of potatoes (both sweet and regular) and absolutely love bean soups, chilies and all kinds of international cuisines that have legumes (beans) as a staple. And then there's sugar (a refined food product). Although we try to limit our intake, my nose would be crashing through my computer screen, yet again, if I said we didn't enjoy sweet treats (quite obvious in my last post - Best Ever Chocolate Pound Cake).
All this to say, I haven't really given recipes labeled as "paleo" a whole lot of attention, thinking they would be a little too extreme for my more middle-of-the-road style of cooking, and probably not super tasty either. Until now, that is.
Last week I found myself eating my words/thoughts (once again!). My sister, Annie sent me a recipe for Paleo Granola. My first thought was, "Hmmm, probably not." But Annie is one of the most wonderful cooks I know, and in her email, she said, "It's really delicious. I like it better than our fabulous granola recipe."
To myself: "Better than our old standby granola we've been making for a zillion years? Really?"
So I tried it. "Oh, my word!" is what flew out of my mouth when I snitched a little handful right off the sheet pan. It's crunchy, sweet and utterly delicious! I've made it a couple more times, and each time, I adjust it just a bit. The original recipe calls for 3 teaspoons of cinnamon which was a lot for our taste. I reduced the cinnamon to 1 teaspoon and added a pinch of cloves and ginger. I added some extra seeds and nuts and also reduced the coconut oil slightly, with great results.
We've been enjoying this paleo granola on yogurt and oatmeal as well as snacking on it right out of the jar. And speaking of snacking, try this: slice a banana in half, lengthwise. Smear it with peanut or almond butter and scatter a handful of this paleo granola over the top. It's fantastic, and also makes a delicious, quick, and very satisfying breakfast-on-the-run. This same little technique is also great on crisp apple slices.
So there you have it, probably the best granola you've ever had the pleasure of meeting. And, dumb me, I would have turned my nose up at it, if it hadn't been for my sister. Thanks, Annie! I'm truly "eating my words" because I have a feeling that this recipe will go into our "All-time favorites" folder. But you know what? I really don't mind eating my words, if it involves something as crazy delicious as this Paleo Granola.
Now, if I could just figure out a way to keep this nose of mine out of trouble! Hmmm..
Café Tips for making this Paleo Granola...
- Feel free to experiment with different types of nuts and seeds. Keep the total proportion about the same, but have fun with your favorites. A favorite combination of ours is 2 cups sliced almonds, 2 cups slivered almonds, 1 cup broken up pecans, 1 cup sunflower seeds and ½ cups sesame seeds.
- The spices are quite flexible. We like this combination, but you could also use nutmeg, allspice, pumpkin pie spice or apple pie spice in amounts to suit your taste.
- Sometimes I make it with no spices, just a little extra vanilla, it's wonderful that way too!
- One last thing, if you like your granola more clumpy, don't stir it right after it comes out of the oven. Just let it cool on the sheet pan and then break it apart.
- If you like it looser, give it a good stir when it comes out of the oven and again after about 10 minutes.
Scroll Down for the Recipe - or Save It to Your Inbox
We’ll email you the recipe so it’s easy to save, print, or share.
Paleo Granola
Ingredients
- 2 cups blanched, sliced almonds
- 1 cup pecans
- 1 cup chopped walnuts
- 1 cup sunflower seeds
- 1 cup pepitas, shelled pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup ground flax seed or flax seed meal, you can also use almond meal in place of the flax
- ¾ cup unsweetened coconut flakes
- ½ cup honey
- 6 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¾ to 1 cup dried cranberries, raisins or other dried fruit
Instructions
- Preheat oven to 275˚F. Lightly grease a sheet pan or, for easy clean up, line a sheet pan with parchment paper or foil. If you use foil, lightly grease it.
- Combine all the nuts and seeds as well as the coconut in a large bowl.
- Over low heat, combine honey and coconut oil until heated through. (You can also heat the honey and coconut oil in the microwave on high heat for 90 seconds.) Remove from heat and stir in vanilla, cinnamon and cloves, ginger and salt.
- Pour over nut/seed mixture and mix well. Be sure to scrape all the good honey/oil mixture that's left in the bowl. Spread mixture onto prepared baking sheet.
- Bake for about 45 minutes or until golden brown (may take longer, depending on your oven), stirring every 15 minutes to keep granola at the edges of the pan from burning. Watch carefully after 30 minutes as ovens vary. Once the granola is a nice golden brown, remove it from oven and allow to cool.
- Add dried fruit after granola has cooled.
Nutrition
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
Absolutely LOVE this granola recipe. Not only does it make a HUGE batch but it uses ingredients that I always have on hand (unless I've run out and keep forgetting to replace because I'm not good with lists!!🤣). I kinda goofed this time but I think it's gonna be ok. I thought I was using the 1/2 teaspoon measure but realized I was using the teaspoon one AFTER measuring ALL the spices and vanilla!!! Good thing I love spices!! That's another great thing about this recipe, it's very versatile and pretty much dummy proof Lol!!
Thanks for the wonderful review, Reba! It's great to hear how much you enjoyed this recipe - we appreciate you taking the time to let us know!
This is my absolute favorite granola. I constantly keep it in stock in my freezer for greek yogurt topping. I love that it's paleo with all the various nuts and when I don't have the right quantity of a certain nut or certain nuts are less expensive from my last shopping trip I just sub in another nut. This recipe is a crowd pleaser for our staff teacher brunches as well. Everyone always wants the recipe so I promote all the Cafe Sucre Farine recipes. I have loved everything I have made of yours. So glad Cait introduced me to your yummy recipes when we were part of their small group in Memphis. Thank you, thank you. I would love some labels for this Paleo Granola if possible.
Hi Shonda, so fun to hear from you and see how you've adapted this recipe! And I love that you're friends with Cait!
We have a lot of labels but not one for this granola at the time.
This is the best paleo granola I have ever eaten. It is so versatile by changing it up which I love. I make it regularly and it keeps very well in an airtight glass container. Sometimes I use honey and other times pure maple syrup. Greek Yogurt, fresh blueberries OR strawberries and 1/4 cup of granola is my favourite breakfast . Makes a great snack too with unsweetened almond milk. Thank You for a fantastic recipe!
Awesome! Thanks for your review, Kate!
Best granola ever! My whole family loves it! I made a huge batch and took it to a family reunion and it was gone in a few days! So good on my whole made yogurt with fresh berries!! Thanks for the recipe.
Awesome! Thanks for letting us know, Tawnie!
Could you substitute pure maple syrup for the honey in equal amounts? Thanks.
Hi Tracy, absolutely! That works great!
Could you substitute pure maple syrup for the honey in equal amounts? Thanks.
Been making this for a while now. It’s my go to granola recipe. I e started adding a cup of oats cuz husband heart ♥️ start every day with my homemade yogurt, berries, raw local honey and this granola on top. YUM!!!!!! Thank you.
That's great, Kim! Thank you for letting us know!
I missed the Scripture verse and song....
Thanks, Emily 💕 - this post is from before I started adding that.
How long will this last before going bad?
I have kept it for several weeks in the pantry in an airtight mason jar. It also freezes well and you'd never know it had been frozen once it thaws.
You were right! This is really good. We are really enjoying it!
Thx soooomuch
Yay! Thanks for letting us know, Jana!
Wonderful receipe.. my husband does not eat oats so I am taste testing so yummy hope there is some left for his breakfast. He is looking forward to breakfast with fresh fruit and yoghurt.
Thanks so much, Beverley!
Are the nuts all raw? i have followed the recipees, and baked at 160C and at 30 mins all almost burnt. The nuts i had wasn't raw. Kindly advise where is wrong?
Hi Shirley, I think the problem was with the temperature of your oven 160C is 320F. That's too high. It should be baked at 275F which is 135C. Hope that helps!
Wow! This recipe is exactly what I was looking for. It’s delicious! The ratio of dry ingredients to wet is perfect. I tweaked it slightly to what I had in the pantry. I love eating a bowl of fresh berries with this crumbled on top and with unsweetened vanilla almond milk. Thank you.
Thanks so much, Renee!
I tried this recipe about two years ago and loved it so much I shared it with friends who also loved it. I thought I had lost the recipe forever when my phone factory reset itself and I lost all my recipes I saved on it. I did some digging and here I am about to make it again..... so excited and happy I found it!!!
I also have to mention I usually don't read the blogs just jump to the recipes but I did read this one and I completely embrace the same food-ilosophy. Eat healthy MOST of the time but totally enjoy life and eat the cake too!
Thanks so much, Kristine! I'm glad you found us again! 🤗
Thank you Chris for the delicious recipe!! The refined sugars and grains are not missed at all because this is so so delicious 🙂 What a better and healthier option, thank you!
Yay! So glad you enjoyed it, Meghan!
Hello, Chris! Thank you for this wonderful recipe. I am intrigued by the idea of converting it into granola bars (ideally with a chocolate drizzle!); do you happen to have any ideas on how to do so? 🤔 I appreciate any suggestions you might have!
Hi Rebecca, I have used rice syrup to make granola bars and that seems to work well as a "glue".
This granoła is fantastic! I added a 1/4 cup of Hemp Hearts and used pumpkin spice instead of all the individual spices, it turned out amazing. Thanks so much for this recipe⭐️
Thanks so much, Jeannie! I'm so happy you have enjoyed this granola as much as we do. Thanks for taking the time to leave a comment!
Hi, this recipes sounds great, but I'm wondering -- is the coconut oil a must? Can I swap out for canola or olive oil? Will it make a difference in consistency or taste, or both? Thanks!
Hi Tina, you certainly could sub a different type of oil for the coconut oil but the flavor imparted from the coconut oil is delicious!
Thank you so much for this recipe! This is my favorite snack to make at home. It's really healthy and really easy to make.
Thanks, Yang! We love this as a snack too. It's quite addictive, isn't it? But not such a bad thing to be addicted to 🙂
Hello, This is a delicious recipe. However, why are the almonds blanched and do you have to blanch them?
Hi Kerry, that's just how slivered almonds (that aren't roasted) usually come. If you purchase them and they are not blanched, no problem. You don't have to blanch them.
Could I use a have in place of the maple syrup?
Hi Brenda, I think you meant to say agave. Yes, you could definitely substitute agave for the honey/maple syrup. Enjoy!
Hello,
My granola is in the oven as I’m writing this. I read this post and saw the maple syrup mention and thought I missed something when reading the recipe. I went back and reread the recipe, but didn’t see any maple syrup listed in the ingredients listing. Was maple syrup used in the original recipe?
Thank you,
Marsha BeDen
Clinton, Maine
You're correct, Marsha. The recipe just calls for honey. Enjoy the granola!
This was amazing! I brought it to a brunch today with yogurt. I used raisins and dried (unsweetened) apricot for the dried fruit. Delicious!
Yay! I love the idea of apricots in this granola!
Hi Chris
How long do you think this will keep once sealed? I think it could be a wonderful Christmas gift, how far in advance could I make it?
Thank you!
Hi Amy, you could make it now and freeze it. It freezes so well and no one would ever know. Or you could make it a week to 10 days ahead and keep it in an airtight container. Enjoy!
Hi! I made this and loved it! Took it with me while in a very hot humid camping environment for over a month in a large freezer bag. Ate it every morning with a couple spoonfuls of peanut butter for breakfast. Kept me going all day and stayed fresh until the very last bite was gone. Making even more to take with me on my next trip 🙂
That's so awesome Emily! Thanks for sharing your results. Sounds like you were on a wonderful adventure!
So delicious! Thank you. You include nutrition facts, but I don't see a serving size. What is the serving size for the nutrition facts included?
The serving size is 1/4 cup.
What % of the fiber in this is soluble vs insoluble? Added some chia seeds as well, which stick into the honey coating nicely.
Hi Drew, being a cook vs a nutritionist, I can't answer that question but I love your idea of adding chia seeds.
WOW! This is DELISH! Five stars! I followed the recipe exactly as is, and man oh man is this good. I actually needed to leave mine in the oven for the full 45 mins (removing every 15 mins to toss it around). I found your recipe by googling paleo granola, because although I'm not a meat eater, I'm trying to remove grains and refined sugars from my diet, which paleo aims to do. This recipe is perfect, because it doesn't use grains, and it uses natural honey for the sweetener. Nothing refined or artificial! Actually, I did say that I followed this recipe as is, but I will confess that I used a sweetener made from concentrated organic apples (it's called Dolcedi) that I used in place of the honey 1:1, and it still came out perfect.
Thanks so much, Andis, for such a detailed review! So happy you enjoyed it! You might want to also try the Double Almond Paleo Granola https://thecafesucrefarine.com/double-almond-paleo-granola/ It's also wonderful!
This is AMAZING! My granddaughter made it today & we agreed “best granola ever”!!! Thanks for sharing!
Awesome!
I pulled my batch out of the oven after 30 minutes as it was very brown. I think another 15 minutes it would have been scorched. Other than that, it was delicious!
Thanks, Amber, I amended the directions a bit to reflect your results. Ovens are so variable!
i baked mine until golden brown and after cooling it is still wet...a little greasy. I used the right amount of oil and even less honey. Should I bake it more? Any suggestions...tastes good just a little wet.
Yes, just put it back in the oven for a little longer and stir halfway through. It should be nice and crisp.
Any advice on turning this recipe (which I love and have made many times) into granola bars? I'd love to have a portable snack to pack!
Hmmm, that's a great idea, I would have to work on it though before I could give you suggestions. You might want to try this recipe: https://thecafesucrefarine.com/dried-cherry-and-almond-energy-bars/
Thank you for sharing this delicious recipe. I substituted chia seeds for the sesame seeds, and added candied ginger and dried apricots to the cranberries. My sister went crazy for it, and now I am getting requests from the family and making it as gifts! I too am doubling and tripling the batches and storing in airtight foodsaver bags in the freezer. It is awesome by itself or with Greek yogurt in the morning. I store just enough in air tight jars in the pantry for about a week. When needed, I pull fresh batches from the freezer because I also worry about the oil in the nuts getting rancid.
I sure love when people share their favorites for the all to enjoy!! Thank you.
Thanks so much Stefanie, I'm so happy you've enjoyed it and I LOVE your variation! It sounds delicious!
Just made this last night, and it turned out great. I didn't have ground ginger, so I just used cinnamon and cloves. I also subbed date paste for the honey, and it worked great to make this Whole 30 compliant (minus the vanilla). I didn't add any dried fruit, because I want to eat this over fresh fresh fruit.
Thanks Holley, I love your improvisations! So happy you enjoyed it!
Are the sunflower seeds used in this recipe, salted or unsalted? Have you used the bagged coconut pieces from Costco (the second ingredient listed on that bag is sugar). Haven't tried the recipe yet, but will be picking up the ingredients to do so in the next day. Thanks!
Hi Louise,
I use unsalted sunflower seeds for this recipe and I really like the coconut from Trader Joes. Haven't tried the Costco coconut.
Are the sunflower seeds used in this recipe, salted or unsalted? Haven't tried the recipe yet, but will be picking up the ingredients to do so in the next day. Thanks!
A Five-Star winner all the way! Excellent flavor, blend of textures and ingredients. Thanks to all the comments, my batch turned out perfectl! It won't last long with my house full of guests! Thanks again for sharing!
yay! So happy you enjoyed it 🙂 Thanks!
This was my first time to make granola, but it will certainly not be the last! The granola has a wonderful flavor and is so easy to make. I look forward to making many more batches in the future and can't wait to try some of the other variations. Thanks for sharing!
Thanks so much Janis for taking the time to leave a comment. So happy you enjoyed it ! 🙂
Absolutely delicious! I made it as directed except swapped out 1 cup of oatmeal for 1 cup of the oatmeal. The spices taste like fall. Will definitely make more next time to give as gifts.
Thanks Polly, your version sounds great!
Just when I was about to pour the wet mixture into the nuts, I said to myself 'this better not be one of those recipes where all my nuts go to the bin, they are not cheap!'. It came out perfectly! Cannot to wait to try variations of this. Thank you!
Haha Ezra! I know what you mean, I hate throwing nuts in the bin. You really can't go wrong with this recipe! If you like this one, I bet you'll really enjoy this one too! https://thecafesucrefarine.com/2016/05/double-almond-paleo-granola/
Made this today, added rolling oats to it, easy to make, turned out great, very addictive!
I've been using this recipe for about 8 months now, making all kinds of combinations from whatever I had on-hand. Its so yummy! Im chomping on some right now on top of my yogurt. This week's combination is pecans, sunflower seeds, pumpkin seeds, hazelnuts, coconut flakes and TJ's dried berries added after baking. Thanks for sharing!
I'm enjoying this granola without the dried fruit, both alone or with milk. I'm wondering just how many servings you think this makes up and at what serving size (1/4 C., 1/2 C.) as the recipe dictates. Thanks!
Hi Mendy, I use about 1/4 cup servings.
I have been paleo for 5 years. Today I made a double batch of your recipe, having faith in your ingredient list. Real food ingredients are not cheap, so recognizing the recipe will turn out, and having family actually eat it is sometimes quite difficult. I changed the nuts based on what I had on hand, and I used four different types of dried fruit. My family can tolerate butter, so if anyone is wondering, the flavor is a fantastic accompaniment to your list of ingredients. I like clumped granola so I didn't stir it at all. I also added the dried fruit before baking, and it turned out wonderful. I cooked the first batch for the full 60 minutes. Which was too much. Fifty five minutes was perfect. I'm eating a bowl with fresh cow's cream as I write this, absolutely wonderful. Thank you for the recipe. It's easy and just as good as it looks!!!
Thanks for taking the time to leave a comment and for your great suggestions. So happy you enjoyed it Kim! Now you're making me want to whip up another batch 🙂
How long is this good for? And should I store in fridge?
Hi Jess, I make it and, after it's cool, transfer it to pint or quart size jars. If it's just Scott and I, I use pint size jars but if I'm having guests, I'll use a larger jars. I keep one out and freeze the rest. When my jar in the pantry is running low, I bring out another one from the freezer. That way it's always fresh. Nuts can get rancid so I don't like to keep it in the pantry longer than 7-10 days.
Hi, can I replace honey w/ maple syrup?
Yes, that should work just fine.
Could I use cashews instead of almonds as I'm allergic to almonds?
I think that would be delicious Alana!
I just made this and it is wonderful. I put it in our acai bowls along with fresh fruit and it was so good! One quick question....how do you store it, refrigerator or pantry? Thank you for this fabulous new favorite.
Hi Randy,
I store most of it in the freezer and keep about 5-7 days worth in the pantry. So happy you enjoyed it!
I am sorry but I have a question. Can you make these into bars? If so, when would I add the fruit?
Thank you so much. I am looking forward to trying these.
Ha! I'm one step ahead of you! 🙂 Enjoy!
http://thecafesucrefarine.com/wp-content/uploads/2015/07/Dried-Cherry-and-Almond-Energy-Bars.jpg
thank you for sharing this recipe. I modified it to use what i had on-hand (nuts, fruit) it was SOOOOOO awesome.
Thanks for your wonderful comment Marci! We think this is the best and use it all the time!
hi, I started making this recipe a few months ago and it's one of my favorite things! however, I recently started using my fitness pal and plugged it in and was absolutely astounded with the results. a single serving has 629 calories and 52 grams of fat! even though some of the fat is mono/polyunsaturated, more than 10 grams are saturated fat. I'm only commenting this because if anyone is trying to watch their macros (or fat intake in general), I would caution you to be vigilant about how much of this super yummy granola you have. for some people (me included) 52 grams of fat is more than my daily fat intake, and you could easily blow it all in a snack! even though it's not UNhealthy, it doesn't sound like the healthiest snack choice either.
Thanks for your comment Natalie. Yes,nuts are innately high in calories. We have this granola most mornings, but only a small (couple tablespoons) amount. Control and common sense are always the watch words with anything that tastes this good, right?
I was never a big cereal eater before I went grain free and started eating healthier. Man oh man I cannot get enough of this granola in a big bowl drowned in raw milk! I followed the recipe you put in the notes and it's so delicious! Even kept me going on my drive from Wisconsin to Montana, and back.
It truly is addictive Anna! So glad you enjoyed it!
that's cool.i am happy not to be published.i dont have a web site and i misspelled my name.sorry.
Thanks Anne!
my name is anne and i have lived in australia for 32 years.i come from nz but dont like the cold.i wanted to thank you for your fabulous recipes.i like to make things that i fling together and my daughter calls them,mums concoctions.sometimes they dont turn out so well but are still edible.your recipes are easy and dont seem to be expensive.i am so glad that i clicked into one of them on pinterest as i would never have found you otherwise.thanks a lot.
Anne, Scott and I are so glad you found The Café! Welcome! Much of the reason that we began blogging five years ago was because our grown up kids kept asking for a record of my concoctions!
Just out of pure laziness I am wondering if you or anyone has done up the nutritional info this? I could/probably will go through and add/divide but if someone already had it done that would be so great. I just made this last night and it is SO GOOD. I added some oats and didn't have any pecans. I added dried cranberries, golden raisins, and dried papaya. YUM! Thanks 🙂
Hi Becky, I haven't but I know that you can plug the info into Fitness pal for that information.
Hello, I was wondering if you have a suggested serving size for this?? Its hard not to just eat this all day long!
I know Sarah! We try to limit it to two tablespoons on our yogurt with fresh fruit in the morning.
This stays in my cabinet I have it everyday and I make it for my married kids too. Love it Chris thank you for another awesome recipe.
I just tried this and I'm already sneaking my spoon in before it gets cool. It's delicious already. I'm going to tear this up. Thanks for this recipe!
Thanks A! I'm so glad you enjoyed it!
This looks so yummy! I usually have plain yogurt and cereal for breakfast but this is a great alternative!
Thanks Sarah, I think you'll love it!
I made this last night. It is very good. Just make sure not to over cook it. I felt like mine was I little over cooked at the 45 min. Watch for its colour. Don't let the wetness of it fool you. When it cools it will dry and harden nicely.
Great tips Najwa! Everyone's oven is so different, you have to really watch baking times and temps, don't you?
This recipe sounds wonderful!!! I'm definitely going to make this one. Do I need to store this in the refrigerator ? How long does the granola keep fresh before it goes stale?
Shirley, I store mine in the freezer for as long as a couple months. I also keep a jar in the pantry and that is usually good for a week or so.
Thank you of sharing this recipe! My granola turned out perfectly. I plan to put some in small mason jars and give them away as gifts so I added white mini-chocolate chips for a more festive appearance.
Sounds like a great idea Hannah! My pantry isn't complete without a jar of this stuff - so delicious!
Made this yesterday however next time taking the pepitas out. They took over the taste of the granola and gave a funny after taste which was unfortunate as I loved all the other flavours and ingredients. This recipe was so quick to do as well.
I have been searching for a granola mix, this was amazing. I made a few adjustments such as macadamia nuts and extra coconut instead of pecans and walnuts and I didn't have any ginger in. I also didn't have any sesame in but overall delicious, you need to watch it though, it was in for 60 mins and I checked at 45 it was fine, 60 its a little burnt, still tastes good but would only of needed the 45-50 mins 🙂 thanks so much, I have missed cereal.
Thanks for your feedback Natalie, I've adjusted the recipe a bit to take different ovens into consideration. So happy you enjoyed the granola, we're having some this morning for breakfast! 🙂
I am wondering how long it keeps and where do you store it? It's in the oven now. Smells amazing.
Hi Kellie! I keep a small jar in the cupboard and the rest in the freezer. It’s fine in the cupboard for up to a week or so. When the jar is empty, I just pull some more out of the freezer at night and it’s perfect by morning. Hope you enjoy it!
Hi Chris. I am planning to make this delicious sounding granola. Just one question - at what point do you add the flaked coconut? Maybe I missed it, but I've read the recipe through and I don't find it. Thanks!
Hi Leslie,
You add the coconut along with the nuts and seeds. I’ve corrected the recipe to make this clear. Thanks for noticing that and letting me know! Hope you enjoy it!
Thank you Kelsey, I'm so happy you like it!
I think I would have been a good forager of nuts and seeds if I had lived in the paleolithic era. I love them and try to include a few nuts and seeds in my diet every day. Frankly, I never new what paleo stood for in the paleo diet - now I know 🙂 This granola sounds wonderful and I love the ground ginger in this recipe.
With all the sugar floating around here I have been very curious about paleo. However, like you I don't want to give up my whole grains and tubers. When I track down some sulfite free dried fruit this granola will be all mine!
I love all of the crunchies in this! My nephew is all about the paleo diet, and he's one of the healthiest people I know. I'm with you...moderation is the key! I'd love this on my yogurt or oatmeal for breakfast in the morning. 🙂
Chris, the granola has cooled enough that I just spooned some over yogurt and my-oh-my, is it ever fabulous! I have a favorite granola recipe I make, but this trumps it. It's nearly the same as my other recipe except the oats are omitted, but I really like the crunchiness with all those nuts and seeds. Yum!!
Uh, oh. I love granola. Especially homemade granola. And if you say this is the best, I know it is terrific!! And all those nuts and seeds??? Swooning.
I hate to mention, but ... I have to. At the beginning of your post you stated the rules for the "Paleo diet", and said that you would not like it. Then you went on to talk about how you are surprised you actually like this "Paleo Granola"... After making it, posting the recipe, and talking about the ironies of names, words &such, I am surprised that you didn't mention that this "Paleo Granola" is "Paleo" in name only. I guess that you must not have noticed, as you did state you were surprised that you actually liked this "Paleo" granola. If the rules for the diet are correct, it should not be surprsing that you like this recipe, as "Paleo" it is not. The irony lies in that this granola is named and considered "Paleo" ..it contains salt. I would be willing to venture that coconut oil, matter how natural, is not technically "Paleo" either. Though I am just guessing on this one. I hate to be a spoil-sport, but.. you thought you wouldn't like it in the first place, right?
Hi Shannon,
Yup, it's true, I have to eat my words so many times. And you're also correct that I did adapt this just a bit to our preferences. That's one of my favorite parts of cooking!
But I do have to say,like any other diet, paleo has the so called "experts" differing on the rules. Some say no salt and some say just not iodized salt.
This is what one paleo proponent says about salt: Salt: Do not use iodized salt, go for sea salt instead if you need it. I say this based on the fact that sea salt requires less processing, not because of the iodine. You can have a little salt, but as salt was not common in the Paleo era, it should not be common in your diet.
Coconut oil is definitely exceptable, in fact it's many paleo's favorite oil. Here's what they say about oil. Yes to Oils: Good oils to use (and use them plenty) include coconut (our favorite for cooking), palm, avocado, sesame, grape seed, and olive oil. Avoid corn, cottonseed, peanut, soybean, rice bran, and wheat germ oils. Avoid any foods made with these oils (yes, that means in foods like chips and mayo…whether it is organic or not).
Thanks for taking the time to leave a comment, I love hearing from different points of view. It keeps me on my toes.
Kind Regards,
Chris
What can I say?You always give your best of you! Amazing photos^^
This granola looks delicious! Google - very funny. lol.
I love making granola but I think I might like your recipe now better. I can't wait to try it, I have all your ingredients on hand.
Granola is my all time favorite breakfast (or midnight snack!). I have a feeling I'd have to keep myself from eating far too many servings of this gorgeous granola in one sitting!
I'm with Angie - I've never understood why grains and legumes are not allowed on the Paleo diet. They sure are lucky this granola is approved because it looks amazing! Beautiful combination of all the naturally great ingredients that we love!
Delicious granola - so healthy, gluten free, and even paleo! So funny about Google and Blog - I bet nobody is laughing now that you have your own pretty good looking and successful blog!
I can relate to a lot of what you said. Especially the blog part. 🙂 I do have to say that Paleo leaves a bad taste in my mouth because of a crazy relative who is super Paleo......but I will definitely try this. I see this as a delicious snack, Love the banana/peanut butter idea!
Well I'm glad you ate your words and gave this one a go. Looks rather delicious to me!
Beautiful photography! Balance with diet is definitely the key, isn't it Chris? Thank goodness for sisters! I'm so glad your sister turned you on to Paleo Granola. It's scrumptious. At our house both paleo granola and paleo porridge are popular, and I cannot wait to try your recipe! It is amazing how you can make granola with less oil...whether traditional or paleo. Sometimes a little apple butter, apple sauce or pumpkin butter is fun to add, too, along with spices. Thank you for mentioning my blog, my friend. You are so sweet! Definitely pinning (and making) this wonderful granola! xo
I just love your blog and your recipes, and this granola looks deelish for sure!! I will definitely be making it very soon, probably with my favorite dried fruit -- cherries, yum! Thanks so much for sharing! 🙂
I love all the nuts and seeds you packed into this one, and glorious pics, as usual 🙂
I have granola and yogurt every morning for breakfast. Your recipes looks so much more interesting than mine, Chris. I'm going to try it for sure. I'm not sure I understand the whole paleo thing, but if this is an example of it I think I would like it.
This looks delicious no matter what the name is. HA!!!
It looks mouth watering, and that is the first time I have said that about granola! In fact, I used to make granola all the time when I was a young mom. My brother-in-law went on a paleo diet years ago.
This looks wonderful. I see the dried cranberries. Did you add those after the baking?
I may be missing something - but how much flax seed/almond meal. Can't wait to make. Due to my daughter's tastbuds, will make it non-paleo and sub oatmeal for coconut. Should still be delish (and healthy, in moderation). Thank you.
Ginny, it's 1/4 cup of flax seed or almond meal. Enjoy!
Oh my! This does look yummy! I may have to swallow a few of my words/thoughts and give it a go! 🙂
I never understood why legume ain't allowed in paleo... I prefer a balanced diet. Your granola looks superb!
Balance describes our diet too. Well, until we splurge on something and become unbalanced. 😉 Anyway, not much of a granola person, but really like this paleo granola. So much flavor! Loads of fun textures. And the photographs are gorgeous! Really nice recipe (and fun post). Thanks.