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.
Grain Free Granola
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.
Here’s what you’ll love about this granola:
- ready in 35 minutes
- quick breakfast solution
- grain free
- gluten free
- no sugar added
- crunchy for a snack!
Is paleo granola good for you?
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.
Ingredients in Paleo Granola:
This healthy trail mix is versatile, but here is what we love in ours:
- Pepitas. A very cool name for pumpkin seeds. It’s so much more fun to say, right?!
- Sunflower seeds. These should be seeds NOT in the shells.
- Unsweetened shredded coconut. Be sure to grab unsweetened or your granola will have added sugar.
- Sliced almonds. Or slivered…whichever you choose.
- Pecans. Unsalted.
- Chopped dates. Make sure you buy pitted dates to make your life easier.
- Coconut Oil. This is the only oil we’ve tried so I can’t speak to any other oils.
- Vanilla and cinnamon. For flavoring. You can add more or less if you’d like.
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 don’t like dates. What else can I sweeten this with?
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.
How to Make Paleo Granola
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.
How to Serve Granola
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.
Paleo Granola Recipe
- 1 cup raw pepitas (pumpkin seeds)
- 1 cup raw sunflower seeds (unsalted, not in shells)
- 1 cup shredded coconut (unsweetened)
- 1 cup sliced almonds (unsalted)
- 2 cups chopped pecans (unsalted)
- 20 pitted dates (chopped finely)
- 1/3 cup coconut oil
- 2 teaspoons cinnamon
- 3 teaspoons vanilla
- dash of salt* (optional)
- Preheat the oven to 325 degrees.
- Mix all of the dry ingredients together in a large bowl.
- Melt the coconut oil and pour it in a small bowl. Add the cinnamon, vanilla and salt (if none of the nuts are salted, I recommend a dash of salt). Stir well.
- Pour the oil mixture over the dry mixture and stir to combine and evenly coat.
- Spread the granola on a baking sheet* and bake for 20 minutes. Stir, then bake an additional 5 minutes.
- Allow the granola to cool completely, then store it in an airtight container.
- This recipe makes about 7 cups of granola.