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Here’s a nutty, crunchy, paleo granola recipe baked in coconut oil and sweetened with dates. Serve this sugar-free recipe as a snack or for breakfast as cereal.
One thing I always crave when warm weather hits is granola. This might seem strange since granola seems like a fall snack. Don’t worry…I crave it in the fall, too.
The thing is, homemade granola is one of the snacks I always take with us on summer vacation. And since we vacation in Michigan, it feels like fall because of the
ice-cold cool lake breeze.
Since we’ve been trying to limit grains for the past couple of years, I’ve found that when I eat my favorite granola recipe, I end up with a stomach ache. I guess there’s just a little too much wheat going on in that recipe that my stomach is not used to.
My granola-loving mind had to come up with a paleo version that had the similar crunch and texture of my much-loved homemade cereal. I wanted it full of nuts. I wanted it lightly sweetened, but sweetened naturally.
This recipe is a great way to start the day because it is full of protein and healthy fats. It keeps me feeling satiated until lunchtime. These same things also make it great for an afternoon or evening snack.
This is high in calories though, so watch your serving size if you are counting calories.
This healthy trail mix is versatile, but here is what we love in ours:
A note on the salt. We buy all unsalted nuts and seeds. That way we can control the amount of salt in the recipe.
I’m not gonna lie. I don’t love dates. Matt can eat them by the handful from the bag, but you won’t find me doing that. I do love them chopped up, sweetening my much-loved energy bars and granola, though.
If you’re looking for something different to sweeten the granola, try raisins, cranberries, pure maple syrup or honey.
This grain free, gluten-free, sugar-free snack comes together quickly by mixing the ingredients together in a large bowl, coating it with melted coconut oil, cinnamon and vanilla. Stir well and spread it on a parchment paper lined baking sheet.
Bake for 20 minutes. Stir, then bake an additional 5 minutes. Allow the granola to cool completely, then store it in an airtight container.
My favorite way to eat this healthy granola recipe is to serve it with some cashew milk (our favorite milk alternative) and savor that cereal-like crunchiness. It’s a great paleo cereal substitute.
You can also use this as a topping for your favorite ice cream, yogurt, fruit cup or smoothie bowl.