Paleo Coconut Cashew Granola

Most store-bought granola is loaded with oats, refined sugars, and mystery additives that don't fit a grain-free lifestyle — this version skips all of that without sacrificing any of the crunch or satisfaction. Roughly chopped cashews, pumpkin seeds, sunflower seeds, sesame seeds, and big flakes of unsweetened coconut come together in one bowl, coated in melted coconut oil, maple syrup, vanilla, and cinnamon before hitting a 325°F oven. The trick of pressing the mixture flat on the pan before baking is what creates those satisfying, snappable clusters that make this feel genuinely indulgent. After a 20-to-25-minute bake and a full cool-down on the pan, you get deep golden, toasty granola that smells absolutely incredible. A handful of unsweetened dried cranberries or raisins stirred in at the end adds a chewy, tart contrast that takes the whole batch to another level. This recipe makes 8 servings, so it's worth storing in an airtight container and pulling out all week for a quick breakfast or snack. It's the kind of thing you'll want to keep on permanent rotation.

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