Paleo Freezer Granola is one of THE easiest breakfast solutions. It’s helpful in filling the gaps on busy morning breakfasts or after school snacks. A great nutrient-dense breakfast! It’s gluten-free, dairy-free, with nut-free, vegan, and keto options!
Why We Love Paleo Freezer Granola
This recipe, like my baked granola recipe, is pretty flexible in what combination of nuts and coconut you put in it. You could also use seeds as well. Do what works for your family and budget! It’s a great way to use up bits and ends of nuts as well.
- This usually includes almonds, walnuts, cashews and unsweetened coconut flakes for us.
- We usually use almond butter for the nut butter, though you can swap sun butter.
- You can leave out the chocolate chips or swap in raisins instead.
I love that it is no-bake. Just mix a few ingredients in a bowl. Freeze till solid, break apart and eat!
Tips for making Paleo Freezer Granola
- I use my 13-cup Kitchenaid Food Processor to chop the nuts up small and in more of an even size.
- Due to the solidified coconut oil holding the granola together, this does have to live in the freezer or the fridge.
- Prefer a more low-carb, keto option? Use Lakanto 0 net carbs syrup instead of honey and keep to low carb nuts like pecans, macadamia nuts, walnuts, almonds (skip the cashews and chocolate chips). Voila!
- I freeze this in a single layer. Once frozen, I break apart and store in a sealed reusable zip top bag like a Stasher bag or glass container with a lid.
- Nuts, seeds, and/or coconut flakes – Up to you how much of each, just measuring up to 4 cups total. This usually includes almonds, walnuts, cashews and unsweetened coconut flakes for us. I get the best deals on these in the Winco Bulk bins.
- Coconut oil – I use virgin, cold-pressed and unrefined coconut oil that I buy in bulk from Sam’s Club. Melted first, then measured.
- Nut butter – For us, it’s usually almond butter we get in bulk from Sam’s Club, but you can use whatever nut butter, peanut butter, or sun butter your family enjoys!
- Honey – Just pure honey here. You can also use maple syrup for a vegan option or Lakanto syrup for a vegan option.
- Vanilla – Pure vanilla is always ideal, but often pricey. Vanilla extract works here as well.
- Mini dairy-free chocolate chips – Optional, but a kid favorite! I use mini so I can use less with more chocolate flavor. We get them on Amazon or at Walmart.
Paleo Freezer Granola
- 4 cups total nuts and/or coconut flakes
- 1/4 cup melted coconut oil (melted, then measured)
- 1/4 cup nut butter or sun butter for nut free
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/3 cup mini Enjoy Life dairy-free chocolate chips
- Place the 4 cups total of mixed nuts and/or coconut flakes in a food processor and pulse until chopped into oat-sized chunks (up to you how “chunky” you like it! My kids like it chopped fairly small).
- Mix all the wet ingredients in a separate bowl (coconut oil, nut butter, honey, and vanilla)
- In a large bowl combine chopped nuts and wet ingredients. Then stir in chocolate chips (I add them last so they won’t melt from the hot coconut oil).
- Place on a small baking sheet lined with parchment and freeze in a flat layer. Once frozen, break into smaller chunks and pieces.