This delicious, 5-ingredient Double Almond Paleo Granola is gluten-free and easy to throw together! You won’t want to ever buy granola again!
I poured a
little medium size bowl of this wonderful Double Almond Paleo Granola to nibble on while writing this post. You know, for inspiration… Now I have a dilemma.
Should I call it “granola” or “candy”? Around our house, if something’s REALLY good (even if it’s carrots or broccoli) we call it “candy”. Yes, this Double Almond Paleo Granola is definitely “candy”. Check out the picture below. See how the nuts and coconut become caramelized in the oven? Candy!
Why is it called Paleo Granola?
Don’t let the word “paleo” (or gluten-free) scare you or keep you away from this recipe. Here at The Café, we don’t follow a Paleo or gluten-free diet but we LOVE this granola. But it’s also perfect for those who do. A paleo diet simply refers to one that consists primarily of meat, fish, vegetables, and fruit. The paleo diet also excludes dairy, grain products and processed food. Because the recipe does not include oats, it’s also gluten-free. A win-win-win!
Summing it up, it’s delicious, healthy, lower in carbs and higher in protein than classic granola and it meets Paleo and gluten-free diet standards. A win-win-win-win-win-win!
So easy, with just 5 simple ingredients
And so very simple. Just five basic ingredients: almonds, coconut, sesame seeds, maple syrup and coconut oil. Okay, there’s also a pinch of salt and a splash of vanilla. That’s it. It’s a bit unusual for granola as there are no oats.
I like to throw the nuts and seeds together at night and combine the wet ingredients in a separate bowl. I cover them both with plastic wrap or foil and finish the granola in the morning. Then it’s just a matter of lining a sheet pan with foil, spraying it with cooking spray and stirring together the wet and dry ingredients. I turn the mixture out onto the prepared sheet pan and pop the whole works in the oven.
It doesn’t take long before there’s the most amazing aroma wafting through the entire house. It’s a tricky (some people might call it sneaky) way to get Scott (or houseguests) out of bed – I don’t have to utter a word!
Two types of almonds
I call it Double Almond Paleo Granola because I use two types of almonds, sliced and slivered. The combination looks pretty and gives lots of nice texture and crunch. We enjoy this combination so much in my traditional granola, I decided to use it here as well.
Where to buy almonds
Nuts are expensive so I like to stock up at Costco or Sam’s Club on their sliced almonds as they’re more reasonably priced in bulk. It’s a large quantity, but I just keep it in the freezer and the nuts stay fresh. I usually pick up the slivered almonds at Trader Joes and I use TJ’s coconut in the granola as well.
This Double Almond Paleo Granola is delightful on it’s own, as a snack, with yogurt and fruit, sprinkled on ice cream, even as a crunchy salad topping! Maybe you could do me a favor and make a batch. Let me know if you think it should be called “granola” or “candy”. I have a feeling, it will be your turn to have a dilemma!
Can you freeze granola?
Yes! This granola freezes well. I store it in glass jars with wide mouth tops. I keep one in the pantry and the rest in the freezer. It also makes great little gifts!
Café Tips for making this Double Almond Paleo Granola
- Use a large bowl to mix this granola, it’s a lot of ingredients.
- Watch the granola careful during the last 10-15 minutes of baking time. You want it to be a pretty golden brown but not too dark.
- I love having this granola stashed away in the freezer when entertaining house guests. I just pull a jar out at night and in the morning it’s perfect to serve with fresh fruit and yogurt.
- Make sure to allow the granola to cool completely before transferring to jars or storage containers. If it’s a little warm, the granola will not stay nice and crisp.
- This granola makes a wonderful snack to take on hikes, bike rides, canoe and camping trips, etc. Store in a ziplock bag and everyone will be thrilled when you pull it out. Warning: bring plenty as it’s addictively delicious! You can add raisins, craisins, and/or other dried fruit for added flavor.
- If you’re in the market for a new sheet pan, I LOVE the OXO Good Grips Sheet Pan. It’s super sturdy and made from heavy-gauge aluminized steel which helps promotes even heat distribution. I love the microtextured, non-stick surface. I’ve tried lots of bakeware and this stuff is definitely my favorite! Any of the pans in this collection would make a wonderful Mother’s Day gift!
This recipe was originally published in May 2016. The pictures and post have been updated and republished. Enjoy!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 3 cups blanched sliced almonds
- 2 cups slivered almonds 8 ounces
- 1 1/2 cups unsweetened coconut I love the organic coconut from Trader Joe's
- 1/2 cup sesame seeds
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
Preheat oven to 275˚F. Line a sheet pan with foil. Spray foil generously with cooking spray. Rub the pan with a paper towel to evenly coat pan with oil. Spray again lightly (Don’t skip this step. This will keep the granola from sticking to the pan after baking)
Combine almonds, coconut and sesame seeds in a large bowl.
Over low heat, combine maple syrup and coconut oil until heated through. (You can also heat the maple syrup and coconut oil in the microwave on high heat for 1 minute or until coconut oil is melted.) Remove from heat and stir in vanilla and salt.
Pour over almond/sesame seed mixture and mix well. Transfer mixture to the prepared baking sheet. Be sure to scrape all the good maple syrup/oil mixture that's left in the bowl. Spread to an even thickness.
Bake for 30 minutes then stir well with a spatula to redistribute. Return to oven and bake another 15-25 minutes or until a medium golden brown.
Remove from oven and allow to cool completely on the pan then transfer to airtight storage containers (I use wide-mouth glass jars.) Can be stored at room temperature for a week to 10 days and in the freezer for several months.
See Café Tips above for further tips and more detailed instructions.
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