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.
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.