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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: bake
- Cuisine: Paleo
- Serving Size: 1/2 cup
Keywords: paleo, granola, breakfast, nuts