Paleo Granola

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Paleo Granola - Gluten-free, dairy-free, kid-friendly. So easy!

I love EASY Paleo Granola is. Up until 5 years ago, when we switched to Paleo as a family, my kids lived on cereal and milk. They ate it at least 2x a day, often 3. We struggled to find a cereal swap that was grain-free, nutritious, and budget-friendly.

However, this Paleo Granola recipe has brought “cereal” back into my kiddos’ lives, and they are thrilled! It is no longer a multiple times a day or even every day food, as their food horizons have broadened greatly (hallelujah!), but a nice option for fast mornings or an afternoon snack.

Why We Love This Paleo Granola

I love the flexibility of this recipe! You need 7 1/2 cups of base ingredients – whatever combination of nuts, seeds, unsweetened coconut, or raisins that fits your family’s tastes and budget. Below is how it usually looks for us (5 1/2 cups nuts, 1 cup coconut flakes, and 1 cup seeds), but if you want to use 1 cup of raisins, swap that out and use 1 cup less of nuts.

Plus, it’s quick to prep! I use my food processor to chop the nuts small. Then, it’s just a matter of mixing and spreading out on a lined baking sheet and letting the oven do the rest of the work.

Paleo Granola - Gluten-free, dairy-free, kid-friendly. Keto, nut-free, and vegan options. So easy!

Also, it’s great for a variety of dietary needs. The recipe is Paleo, gluten-free, dairy-free, grain-free, and egg-free, with nut-free and Vegan options. A delicious breakfast or snack for most people!

A Customizable Recipe

For the nuts, I usually use a combination of almonds, walnuts, cashews, or pecans. Sometimes, to be honest, it’s just a clean-out of what we have in the pantry! Try to get different textures of nuts (slivered, chopped, whole) if you are not doing the optional food processor chopping of the nuts.

Need a nut-free option? Use all seeds and coconut flakes for the 7 1/2 cups of base ingredients. Easy to customize this recipe to what your family’s dietary needs are.

Paleo Granola - Gluten-free, dairy-free, kid-friendly. Keto, nut-free, and vegan options. So easy!

Ingredients

Chopped raw nuts – Make sure the nuts aren’t already roasted or salted, as they are about to get roasted. So look for ones that say “raw.” Again, see above if you need a nut-free option!
Coconut flakes – Make sure they are “unsweetened” to avoid extra refined sugar. We love using larger coconut flakes, like the Trader Joe’s Unsweetened Coconut Chips.
Seeds of choice – These provide a great texture. I use 1/2 cup sunflower seeds and 1/2 cup pumpkin seeds, but you can use just 1 cup of one as desired.

Paleo Granola - Gluten-free, dairy-free, kid-friendly. So easy!

Ground cinnamon – You can swap out the cinnamon + nutmeg for 2 teaspoons pumpkin pie spice instead.
Ground nutmeg
Ghee or Coconut oil – Melted, then measured. Either works well here, use whatever fits best your budget and dietary needs.
Honey or maple syrup – I like the milder flavor of half and half. But, you can use just maple syrup to make this Vegan. Or, use whatever you have on hand that day or is more accessible!
Vanilla – Pure vanilla is ideal for it’s simple sourcing and ingredients. And also, imitation vanilla works here as well!
Salt – Just regular table salt here. Omit if any of the nuts you used were salted.

Paleo Granola

Autumn @wholefoodfor7

Easy, budget-friendly and flexible granola that is gluten-free, dairy-free, with nut-free, Vegan and Keto options!

5 from 23 votes

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Breakfast, Snack

Cuisine American

Servings 1/2-cup servings

Calories 296 kcal

Ingredients

5 1/2 c mixed nuts chopped
1 c unsweetened coconut flakes
1/2 c sunflower seeds
1/2 c pumpkin seeds
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
6 tablespoons vegan butter melted; can sub ghee or coconut oil
1/2 cup honey or maple syrup; we like the milder flavor of half of each (1/4 cup maple syrup, 1/4 cup honey)
2 teaspoons vanilla
1/4 teaspoon salt omit if your nuts were salted

Instructions

Preheat oven to 250 degrees and line a large baking sheet with parchment paper.
Mix all dry ingredients, including nuts, in a large bowl. Set aside. **Optional - if you want a less chunky consistency, then pulse your nuts in the food processor a little bit until they are smaller more consistent size chunks (how my kids like it).
Combine honey and ghee in a small saucepan over low heat. Once warm and combined, remove from heat and add vanilla. Then add the wet ingredients and mix well.
Spread the mixture onto the prepared pan, spreading evenly. Bake for 75 minutes. Note: the granola will become crisp as it cools - let cool before breaking apart

Video

Notes

*For this recipe, you need 7 1/2 cups of chopped nuts and seeds TOTAL before adding wet ingredients. You can do this in any combination to substitute for the 5 1/2 cups chopped nuts + coconut flakes + seeds listed above. Mix and match to what you have on hand, for any allergies/sensitivities, and what fits your family's budget! Just make sure the total is 7 1/2 cups.

NUT FREE: Finely chop seeds and coconut flakes into 5 1/2 cups, then add in the whole pumpkin seeds, sunflower seeds, and coconut flakes listed in the recipe additionally to create the best texture.

KETO: Use Lakanto Maple Syrup for a low-carb sweetener option and stick to lower-carb nuts.

VEGAN: Use the maple syrup option for the sweetener instead of the honey.

Nutrition

Calories: 296kcalCarbohydrates: 15gProtein: 7gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.001gCholesterol: 10mgSodium: 31mgPotassium: 261mgFiber: 4gSugar: 4gVitamin A: 7IUVitamin C: 0.3mgCalcium: 36mgIron: 2mg

Keyword breakfast, budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, kid-friendly, main dish, nut-free, paleo, snack

Tried this recipe?Let us know how it was!

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