One of my all-time favorite breakfasts is plain Greek yogurt with fresh peaches and granola. Mmmmm! Just thinking about it makes me want to do the food happy dance. And this Easy Nutty Paleo Granola recipe is the the bomb dot com. It’s nutty, and crunchy, and just a little bit sweet (although there is no added sugar.) I whip up a big batch every couple of weeks. It stores (and freezes) beautifully so it’s easy to always have it on hand.
This granola recipe shouldn’t even be called a recipe because it’s so flexible and forgiving. Once you’ve made it once, you’ll likely never need to look at the recipe again.
You can use virtually any kind of nuts and seeds. Make it Paleo by simply by omitting the oats. If you don’t like coconut, just omit the shredded coconut and substitute olive oil for the coconut oil.
Try this easy granola recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
This quick, easy granola recipe is so flexible and forgiving that once you’ve made it once, you’ll never need to look at the recipe again. Try it for breakfast with Greek yogurt and fruit. Sprinkle it on ice cream. Or tuck it in your pocket for a snack. Trust me, you’ll be tempted to eat it warm, straight out of the oven.
- 2 cups unsweetened coconut flakes
- 2 1/2 cups sliced almonds
- 1 cup shelled raw pumpkin seeds (pepitas)
- 1 cup raw sunflower seeds
- 1 cup pistachio nutmeats
- ½ cup chopped walnuts
- 2 tablespoons chia seeds (optional)
- 2 – 3 tablespoons hemp hearts (optional)
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 2 tablespoons coconut or olive oil
- 1 teaspoon vanilla extract
- 1-2 cups organic thick rolled oats (omit for Paleo version)
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
- Toss all dry ingredients: coconut, all of the nuts (almonds, pumpkin seeds, sesame seeds, sunflower seeds, pistachio, walnuts) and chia seeds, in a large bowl.
- In a saucepan, melt coconut oil over low heat and add vanilla, cinnamon, maple syrup and a pinch of salt and easily pourable, about 1 minute.
- Pour over dry ingredients and stir to combine.
- Spread mixture evenly on a parchment paper lined baking sheet.
- Bake for 25 minutes, stirring once halfway through.
- Allow to thoroughly cool, and then store in an air tight container until ready to use. The granola can also be frozen.
- You can use virtually any combination of nuts so feel free to mix and match depending on what you have on hand.
- Trader Joes and the bulk section of Whole Foods are good sources for nuts.
- This recipe is equally delicious with or without the oats. Omit the oats to make it Paleo.
- Sprinkle over yogurt, ice cream, or just eat it plain. It’s calorie dense but packed with protein. A little goes a long way.
- Serving Size: 1/2 cup
Keywords: paleo, granola, breakfast, nuts