Paleo Granola Recipe

Paleo granola recipe that is grain-free and loaded with seeds, nuts, coconut oil, maple syrup and raisins for an unbelievably delicious granola recipe.

I’m in week 3 of this clean eating, so this paleo granola recipe is next on the list.  Since most of the recipes that I’ll be doing focus around dinner time, why not make a breakfast snack recipe?

I love breakfast, but it gets boring after like 1 week and then it’s cereal and carbs, which is essentially why I decided to make this.  It’s funny, I’m not even on some paleo diet but there are so many granolas that I love that I figured I would make my own.

Now, this can be an expensive recipe because of all the things I put in it, but you will have enough ingredients to make a ton of batches of this recipe.   Remember recipes are malleable, so take out or swap ingredients in this that you see fit.

What is Paleo Granola

With all these new diets, why not throw another one in there like paleo!  Paleo is an all-natural hunter-gatherer type of diet using all-natural ingredients.  I mean I can totally dig this type of diet because this paleo recipe is the bomb!  Paleo is a lean diet targeting vegetables, nuts, seeds, fruits, and lean meats.  Sure there are other things but these are the staples.

This granola is all in on the seeds and beyond delicious with a touch of sweetness from natural maple syrup. In paleo, you can’t touch the refined sugars, which we didn’t.

How to Make It

Making paleo granola is pretty much the same as making regular granola, minus the oats.

1. Select the nuts you want to use and pulse them in a food processor until the size of half peanuts.
2. Transfer the mixture to a large bowl and add in your seeds.
3. Next, add in your coconut oil and flavorings such as vanilla, cinnamon and maple syrup.
4. Flavorings can also include honey, orange zest, cardamom, etc.
5. Combine all of the ingredients until completely mixed.
6. Spread the paleo granola out on a sheet tray lined with parchment paper and smooth it out until flat using a rubber scraper.
7. Slow roast in the oven for up to 2 hours.
8. Cool the seed granola and finish by tossing with raisins and coconut shreds.

How to Serve It

I like to use this paleo granola recipe into an assortment of other things. It’s phenomenal when served with a fruit smoothie. It’s fantastic when used in a berry smoothie bowl.  This is even great eaten plain, but my favorite is when it is used as a cereal.

Since the obviously the seasons change, that means toppings change in the fruit department.  In the spring and summer months, fresh berries are great in this paleo granola, but in the wintertime, you may want to look to kiwis, apples, pears, mandarins and that sort of thing.

Regardless, this paleo granola is delicious, easy to make and I know you’ll love it.

More Healthy Recipes

If you are following along in my 5-part video detox recipe series, then check these recipes out!

• Shaved Brussel Sprout Salad Recipe
• Chicken Detox Soup with Cannellini Beans

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

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5 from 5 votes

Paleo Granola Recipe

Paleo granola recipe that is grain-free & loaded with seeds, nuts, coconut oil, maple syrup & raisins for an unbelievably delicious recipe.

Prep Time10 mins

Cook Time1 hr 30 mins

Cooling Time30 mins

Total Time1 hr 40 mins

Course: Breakfast, Snack

Cuisine: American

Servings: 10

Calories: 337kcal

Author: Chef Billy Parisi

Ingredients

• ▢ 1 cup each of raw almonds cashews, pecans and walnuts
• ▢ ½ cup raw sunflower seeds
• ▢ 1 tablespoon chia seeds
• ▢ 1 ½ tablespoons flax seeds
• ▢ ½ cup raw pepitas
• ▢ 3 tablespoons coconut oil melted
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ 1 tablespoon vanilla extract
• ▢ 3 tablespoons raw maple syrup
• ▢ ¼ teaspoon sea salt
• ▢ 1 ½ cups unsweetened coconut shreds
• ▢ 1 cup raisins

Instructions

• Preheat the oven to 250°.
• Add the almonds, cashews, pecans, and walnuts to a food processor and pulse several times until it is gritty and still some chunks are the size of half peanuts.
• Transfer the mixture to a bowl and add in the seeds, pepitas, oil, cinnamon, vanilla, syrup and salt, and mix until completely combined.
• Pour the mixture out onto a sheet tray lined with parchment paper and spread out until flattened.
• Bake at 250° for 90 minutes or until the seeds are lightly browned and cooked.
• Cool the granola and then break up and toss with coconut shreds and raisins.
• Serve.

Nutrition

Calories: 337kcal | Carbohydrates: 25g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Sodium: 69mg | Potassium: 389mg | Fiber: 7g | Sugar: 6g | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg