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 wheat going on in that recipe that my stomach is not used to. That recipe makes granola that is so good, I just can’t stop eating it.
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 gives this paleo granola recipe crunch:
Pepitas (A very cool name for pumpkin seeds. It’s so much more fun to say, right?!)
Unsweetened shredded coconut
And here’s what gives this paleo granola a little bit of sweetness:
I’m not gonna lie. Dates are one of the yuckiest looking foods out there. They look like cockroaches to me. 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.
This grain free, gluten-free, sugar-free snack comes together quickly by mixing the ingredients together, coating it with melted coconut oil, cinnamon and vanilla, which makes it rich and adds to the nutty flavor, then baking it.
Serve it with some cashew milk (our favorite milk alternative) and savor that cereal-like crunchiness.
What I used to make this recipe:
Paleo Granola Recipe
- 1 cup raw pepitas pumpkin seeds
- 1 cup raw sunflower seeds not in shells
- 1 cup shredded coconut unsweetened
- 1 cup sliced almonds
- 2 cups chopped pecans
- 20 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.