This paleo granola recipe is an easy, healthy breakfast recipe and a great grain free and low carb alternative. This homemade paleo granola is made with assorted nuts, almond butter, and maple syrup.
I’m comin at ya with another gluten free, dairy free and refined sugar free recipe!
Are you a granola lover!? Because I 100% am. I’ve always loved granola but never like all the extra ingredients and added sugar in the typical store bought kind. That’s why I started making my own granola, like vanilla almond granola and chocolate peanut butter protein granola.
Both of those granolas are made with oats and I love to make them with gluten free oats but if you’re a grain-free eater or just want to try a different variation on granola then this recipe is for you!
Is Granola Paleo Friendly
Granola is paleo friendly if you make a grain free variation like this simple paleo granola. Paleo is essentially grain free, dairy free and refined sugar free and this recipe is exactly that.
It’s made with nuts, coconut, pure maple syrup and seeds so it doesn’t include any of the above. For that reason, it is paleo friendly!
Is Paleo Granola Good For You
Paleo granola is great for you! In moderation, of course, just like anything! It’s filled with protein and healthy fats and pairs really well on top of a smoothie bowl or with nut milk.
I love it because it doesn’t include any ingredients that tend to cause inflammation in the body (gluten, dairy, sugar) so I can continue to keep that in control but also indulge in one of my favorite recipes I grew up on. With struggling with IBS and other chronic inflammation symptoms, having a recipe like this is so nice!
What to Eat with Paleo Granola
There are so many ways to eat this simple paleo granola! You aren’t just limited to one way to eat this, which is why I love it so much. Here are a few things I like to eat with paleo granola:
- dairy free yogurt (i.e. coconut yogurt)
- your favorite nut milk (I use cashew or coconut!)
- plain in a bag as a snack on the go
- on top of a smoothie bowl
- on top of a banana with cashew butter
How to Store Paleo Granola
The best way to store paleo granola is in an air tight container. We use Weck Jars and absolutely love them. Keep it in a cool dry place for up to one month. You can also freeze it in the sam container for up to three months.
Did you make this recipe? Don’t forget to tag me on Instagram with @what_mollymade or #whatmollymade so I can see it and feature you!
How to Make Paleo Granola:
- ¼ cup coconut oil melted
- ⅓ cup pure maple syrup
- 1/3 cup creamy cashew butter
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 cups cashews roughly chopped
- 1 cup pecans roughly chopped
- 2 tablespoons chia seeds
- 2 tablespoons flax seed
- 1 cup unsweetened coconut flakes
-
Preheat oven to 300 degrees F and position a rack in the center of the oven.
In a large bowl, whisk together the melted coconut oil, maple syrup and cashew butter, cinnamon, vanilla and salt. Add the cashews, pecans, chia seeds, flax seed, coconut flakes and dried blueberries and mix well to completely coat.
Pour and spread the mixture evenly onto a large baking sheet and bake for 45 minutes, stirring every 15 minutes to avoid burning.
Once the granola is visibly browned and done cooking, remove from the oven and let cool completely to get crisp.
Store in a container with an air-tight seal, and it should keep for up to 3 weeks.
Preheat oven to 300 degrees F and position a rack in the center of the oven. In a large bowl, whisk together the melted coconut oil, maple syrup and cashew butter, cinnamon, vanilla and salt. Add the cashews, pecans, chia seeds, flax seed, coconut flakes and dried blueberries and mix well to completely coat. Pour and spread the mixture evenly onto a large baking sheet and bake for 45 minutes, stirring every 15 minutes to avoid burning. Once the granola is visibly browned and done cooking, remove from the oven and let cool completely to get crisp. Store in a container with an air-tight seal, and it should keep for up to 3 weeks.
