Barley Free Paleo Nut & Seed Granola
Most store-bought granola leans heavily on oats and grain-based fillers, which makes finding a truly grain-free option trickier than it should be. This version skips all of that entirely, building its base from four kinds of roughly chopped nuts — almonds, pecans, cashews, and walnuts — plus pumpkin, sunflower, and sesame seeds for extra crunch and nutrition. Melted coconut oil and maple syrup bind everything together, while cinnamon and ginger give each cluster a warm, subtly spiced depth that makes the whole kitchen smell incredible. The low-and-slow 300°F bake is the real secret here: it toasts the coconut to golden perfection without burning the nuts, and pressing the mixture flat before and after baking is what creates those satisfying, chunky clusters. Once it cools completely — and patience is genuinely rewarded — it breaks apart into crisp, golden pieces that are perfect over coconut yogurt, with cold almond milk, or eaten straight from the jar by the handful. Toss in dried cranberries or raisins at the end for a pop of chewy sweetness that balances the richness of the nuts beautifully. Store it in an airtight container and you've got a wholesome, craveable breakfast or snack ready to go all week long.
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Learn more →Ingredients
8 servings
- 1 cup raw almonds, roughly chopped
- ½ cup raw pecans, roughly chopped
- ½ cup raw cashews, roughly chopped
- ½ cup raw walnut halves, roughly chopped
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- 2 tbsp sesame seeds
- ½ cup unsweetened shredded coconut
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- ½ cup dried cranberries or raisins (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, sesame seeds, and shredded coconut. Toss to mix evenly.
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