Brazil Nut Free Paleo Nut & Seed Granola
Crunchy, golden, and deeply satisfying, this grain-free granola is packed with almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, and sesame seeds — all toasted together into irresistible clusters. Coconut oil and maple syrup bind everything into a naturally sweet, warmly spiced mix that smells absolutely incredible as it bakes. The low-and-slow oven temperature keeps the nuts from scorching while coaxing out their richness, and that firm press with the spatula right out of the oven is the secret to getting those satisfying chunky clusters. Brazil nuts are entirely absent from this recipe, so if you're navigating a sensitivity or allergy to them, you can dig in without scanning every label or second-guessing a single ingredient. Optional dried cranberries or raisins add a chewy, tart contrast that takes the whole batch to the next level. Serve it over coconut yogurt, pile it on fresh fruit, or just eat it by the handful straight from the jar — no judgment here.
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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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