Paleo Granola!

My friend gave me this recipe from over the summer, because a bunch of us were trying to eat ‘paleo’ and I was getting so sick of eggs and meat for breakfast.  Most other breakfast options are wheat and dairy, but not this granola. It beats almost every other I’ve tried, and it’s perfect in the morning as a cereal or during the day as a snack.

Most ‘health’ food granola’s in Whole Foods and other natural food stores are actually not that healthy for you; having brown rice syrup or other sweeteners/preservatives for example. Just recently, I spotted some granola by ‘Paleonola.’ The ingredients were great; all words that I could read and understand, and pretty healthy for you. Only the ingredients were the nearly the same exact ingredients as this granola recipe and this recipe makes 3-4 times the amount of the store-bought bag!

So save yourself some money and make this: (It makes two full trays so you’ll have tons to pack away for later).

Clean IngredientsWhat you need-
4 cups raw slivered almonds
3 cups unsweetened shredded coconut
1 cup raw unsalted pumpkin seeds
1 cup raw unsalted sunflower seeds
1/2 ground flax seeds
1 1/2 cup almond meal
1 tsp cinnamon
1 tsp pumpkin pie spice (*I love fall flavors so I added this- but it’s optional)
1 tsp baking soda
1 tsp sea salt (I use pink Himalayan sea salt)

1 cup melted coconut oil
1/2 cup honey (agave if you’re vegan)
3 tsp vanilla extract

1/2 dried cranberries (Optional to add in at the end)

What to do:

1. Pre-heat your oven to 250.

2. Mix all dry ingredients in a standing mixer or you could do it by hand- if you realllyyy want to)

Mix dry ingredients
3. Whisk the wet ingredients together in a small bowl

4. Add wet ingredients to dry ingredients and mix until everything is coated.

Mix wet mixture into dry mixture

5. Lightly coat two big pans or rimmed baking sheets with coconut oil spray or PAM.

6. Divide mixture among the two pans, and press into the bottom using the back of the spatula.

Divide into two pans

7. Bake for 45-60 minutes until golden.
8. Stir mixture, press down into pan again, and bake for another 15 minutes.
9. Let mixture cool in the pans and add the cranberries.

Final Product!

Store in Tupperware containers. You can put a paper towel on the bottom to soak up extra oils. My paper towel has yet to really soak up any oils whenever I make this, so I would say not to worry about it.

Enjoy in milk, almond or coconut milk, on top of greek yogurt, by itself, or with some fresh fruit!

2 Comments Add yours

  1. Aly says:

    Thank you for this recipe! I assume that the honey was added to the dry ingredients on accident? There should only be 1/2 cup of honey in this recipe, is that correct?


    1. adiatucci says:

      Haha yes. Thanks for catching that!


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