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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 ALWAYS have a stash of this Double Almond Paleo Granola in either the pantry (so we can get at it quickly) or in the freezer (for longer storage). It's my go-to whenever we have guests as it's a quick, easy, healthy and super delicious breakfast option. Everyone loves it as it's just not your everyday, ho-hum granola.
I poured a little medium-size bowl of this wonderful 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 carefully 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 it 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 it 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!
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 ½ cups unsweetened coconut I love the organic coconut from Trader Joe's
- ½ cup sesame seeds
- ½ cup pure maple syrup
- ¼ cup coconut oil
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
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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)
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Combine almonds, coconut and sesame seeds in a large bowl.
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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.
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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.
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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.
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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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Jennie says
I am new to your cooking website and would like to state that it is one of the most beautiful sites I have seen. The recipes I have tried are wonderful, your photography is amazing , the dishes you use for display even silverware and napkins are exquisite. The 5 stars is in appreciation for your talents. Now my question. I am making the double almond granola. Recipe calls for blanched almonds. Is there a reason for blanched versus nonblanched? I like nonblanched for snacking and that’s what I usually purchase. Thank you.
Chris Scheuer says
Thanks so much, Jennie, for your very kind and encouraging words. 💕 My husband always says that he's quite certain that I loved "to play house" when I was little and he's right! And I still do! I love pretty accessories and making food look appetizing.
Regarding your question, you can definitely use non-blanched almonds. I can only find slivered almonds that are non-blanched but blanched will definitely work! This recipe is very flexible. Use what you have, it will be delicious!
Pegi Fletcher says
I bought the Good Grips sheet pan described in your Double Almond Paleo Granola and the printed instructions say "Do not use any type of oil sprays...can cause residue buildup that is difficult to remove from all types of non-stick bakeware." As the recipe uses oil spray, have you found this to be a problem?
Chris Scheuer says
Hi Pegi, with the granola, I use parchment and spray it lightly so it's not an issue. But as far as the Good Grips pans go, I also use the Good Grips baking pans and love them. I do spray the cake pans all the time with baking spray when making cakes, cornbread, etc. and they clean up beautifully. I often put them in the dishwasher and again, they come out like new.
Tricia | Saving Room for Dessert says
I think I need to make this ASAP - what a treat! Love that almond crunch!!
Liz says
Oh, man, this granola is addictive!! Absolutely delicious!!
MB says
Looks delicious! Do you use sweetened coconut or unsweetetened? Also do you prefer using flaked coconut, shredded or the chunkier type? It makes a difference in the amount used so I’m just wondering what you’ve used here. Thanks so much! Love your site.
Chris Scheuer says
I've used different types of coconut with good results. The kind I usually use is the shredded, unsweetened from Trader Joe's. It's not as sticky as regular shredded coconut and a little drier. That being said, last time I made it I used sweetened, shredded coconut from our local grocery and it turned out delicious.
Laura Dulgar says
This granola is addictive!! I am in grad school and I made this for my class. It is now referred to as "crack." My profession gave up refined sugar for lent and I gave him this granola and he just flipped! Also great for those on paleo. It is great on salads, in yogurt or just to munch on to satisfy a sweet tooth! I have also baked it into muffins and cookies!! Great recipe!! Thank you!!!
Chris Scheuer says
Thanks so much, Laura! I had to laugh the other day. I asked my granddaughter( 6 years old) if she wanted some of this granola for breakfast. She said, " let me have a taste first". So I did. Then she proceeded to have 3 helpings and said, "I can't stop eating this stuff!"
Priscila says
I don't know when to add the oats, it doesn't say in the recipe or did I miss it?
Chris Scheuer says
Hi Priscilla, there are not oats in this granola. Just nuts, seeds and coconut. It's super delicious but if you want a more traditional granola, here is that recipe: http://thecafesucrefarine.com/2016/01/best-ever-granola/
Cindy J Fitz says
This granola is absolutely delicious as are all your recipes that I've tried! Made this for my Mom and of course she emailed me for the recipe!
Thank you Chris for your amazing recipes and the beautiful pictures that just make my taste buds pop!
Patti O'Reilly says
Yep, it tasted like candy but better! I'm making it for sure! Then I'll take my fitbit for a long walk!
Robyn @ Simply Fresh Dinners says
I am just letting out a big sigh as I look at these gorgeous pictures because I so wish this was on my desk right now! I will make this because I'm a big granola fan and you've assembled all my favorite ingredients. Thanks, Chris!
cheri says
Hi Chris, yes for sure Candy, love, love this! Such a clever idea to not add the oats, love your presentation!
Sara says
This looks so delicious, I love how you switched it up by using all nuts instead of oats (better in my opinion!!)
Susan says
I love a good homemade granola and this looks GOOD! I can never get enough nuts and seeds. Hmmm, maybe I was a squirrel or chipmunk in a former life 🙂
Sandra Garth says
This would definitely be candy but I'd call it granola to make myself feel better about the seconds and thirds I would have.
John/Kitchen Riffs says
Definitely candy. This looks terrific! We always freeze our nuts, too. Otherwise they can go rancid (doesn't often happen, but it can). Bummer to have to toss any food, but particularly one that can be so expensive. Anyway, love this -- perfect snack. Or breakfast. Thanks!
Angie@Angie's Recipes says
wow...this is first class homemade granola! I am afraid that I wouldn't stop eating until it's all gone!
Jennifer @ Seasons and Suppers says
Absolutely perfect granola! I know what you mean though about it being candy. I keep a small 1/4 cup measure in mine to remind myself a good amount to snack on 🙂
Tulsi says
Jennifer, that is a very good idea! I always overestimate the serving size on this recipe for obvious reasons.
sue|theviewfromgreatisland says
Granola is probably the first thing I ever learned to make, way back in college, and it's been a favorite ever since. The double almond in yours sounds incredible, and since I would eat it with almond milk, I'd be getting triple almond...yum <3
Tricia @ Saving room for dessert says
This almost looks like brittle - and I bet it is fantastic - in or on everything. Wonderful recipe Chris!
Chelsea says
I love granola. Whether I'm eating it by the handful or on top of some yogurt, I can't get enough of it! I really love how simple this recipe is and how tasty all the ingredients are. I'm definitely going to give this a try ASAP!
Barb Ruka says
Can I ask where you got the footed glasses? Love them!
monique says
So appetizing..would be cute in my jars;)
Jenna says
This is calling my name Chris! Definitely candy!
Chris Scheuer says
Thanks Jenna!
Ginny Hartzler says
The parfait you made with it is beautiful! And it must smell divine! You think of everything. When I was a young mother, I made granola and did macrame. I guess I fancied myself a hippie. But I know with certainty mine was not as good as yours!
Chris Scheuer says
Haha, I guess I'm still a hippie Ginny. I've never gotten over granola 🙂
Charlotte Moore says
YUM!!!!!
Chris Scheuer says
Thanks Charlotte!