Paleo granola makes for a delicious, moderately sweet breakfast that sticks to all the principles of a nutrient-dense, whole-food diet. Try it with whole milk grass-fed plain yogurt, chia seed pudding, almond milk, or on top of a homemade smoothie bowl.
Paleo Granola: A Nutrient-Dense Twist on a Breakfast Classic
Granola has always been one of my all-time favorite foods, especially when it comes to breakfast and snacks. Back when first I came across the idea of going grain free, my initial thought was honestly, “but, what about granola?!”
The textures and flavors of this paleo granola totally hit the spot. Unlike many substitutes for traditional recipes, this granola tastes complete all in of itself.
Paleo granola is grain-free, gluten-free, refined sugar-free, and devoid of any pro-inflammatory oils. By roasting the raw nuts we remove some of the phytates, making the micronutrients more readily absorbable. The coconut oil and shredded coconut are also a good source of healthy fats. It is worth noting that opting for a breakfast of paleo granola means we miss out on a chance to pack in more vegetables. Everyone once in awhile though, a sweet start to my day is just what I need. Plus, you can always double up on vegetable servings later in the day.
- The recipe below lasts in my household of two for about a week and often finds its way into snack bags for ski days or long hikes.
- For a dryer trail-mix style version, reduce the coconut oil to 1/4 C and the maple syrup to 1/8 C.
- Thrive Market is a great resource for many of the ingredients in this recipe (ie: nuts, coconut oil, shredded coconut, and maple syrup).
- Add berries for an antioxidant boost. Dehydrated blueberries + trail-mix style paleo granola make a great backpacking or long adventure day snack.
- 1 cup almonds raw
- 1 cup peacans raw
- 1 cup walnuts raw
- 2 cups cashews raw
- 1 cup coconut flakes unsweetened
- 1/2 cup coconut oil melted
- 1/4 cup maple syrup or honey
- 2 tsp vanilla extract
- 1 tsp Himalayan sea salt
- 2 tsp cinnamon (optional)
- Preheat oven to 325°F.
- Place all of the nuts in a food processor and pulse a few times until nuts are in medium-small chunks. This step may also be done by hand by roughly chopping the nuts.
- In a medium-sized mixing bowl, mix together the melted coconut oil, maple syrup, vanilla, cinnamon, and salt.
- Combine with the chopped nuts and coconut flakes. Toss until evenly coated.
- Spread the granola mixture evenly onto a baking sheet and bake for approx. 20 minutes or until lightly browned. Stir once or twice during the baking process. At least the first time, watch your granola carefully to avoid burning and to make sure the temperature and time suggested here work with your oven.
- Remove from oven, stir, and allow to cool before transferring to a storage jar.