Paleo Granola Recipe

The honey in this recipe provides just the right amount of sweetness and the nuts and seeds add a perfect crunch. This granola is paleo-friendly, grain-free, gluten-free, dairy-free, freezer-friendly, free of refined sugars and vegetarian. For all of my vegan friends who choose to avoid honey, you can use grade B maple syrup instead.

No need to make a special trip the grocery store. As always, we like to keep it simple and easy for you! Use whatever nuts and seeds you have on hand and you’ll be good to go!

Paleo Granola Recipe
You’re in for a treat with this recipe! A grain-free, paleo friendly, granola that’s delicious on its own or served with coconut milk or plain yogurt and a few berries. Warning: this stuff can be addictive!



INGREDIENTS

• 1 cup raw almonds
• 1 cup raw cashews
• 1/3 cup raw pumpkin seeds
• 1/3 cup raw sunflower seeds
• ¼ cup unsweetened coconut flakes (such as Bob’s Red Mill)
• ¼ cup coconut oil (such as Nutiva)
• 1/3 cup organic honey* (such as Honey Tree’s)
• 1 tsp. pure vanilla
• Pinch of sea salt
• 2 tsp. ground cinnamon
• 3/4 cup dried cranberries or cherries (such as Eden Organics)

INSTRUCTIONS

1. Preheat oven to 275 °F.
2. In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
3. Heat coconut oil, honey, cinnamon and salt over medium high heat in a large saucepan, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and coconut flakes and stir to coat.
4. Spread granola mixture evenly onto a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
6. Allow to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.

Recipe Adapted : Paleo Granola @ therealfoodrds