Caffeine Free Paleo Nut & Seed Granola
Crunchy, golden, and loaded with four kinds of nuts plus a trio of seeds, this granola is the kind of breakfast that makes you genuinely excited to get out of bed. Coconut oil and maple syrup bind everything together, while cinnamon and ginger add just enough warmth to make each cluster feel like a treat rather than a health obligation. The low-and-slow bake at 300°F is the real secret — it coaxes out deep, toasty flavor without scorching the delicate coconut or nuts, and pressing the mixture down before cooling is what creates those satisfying, snappable clusters. Store-bought granola is often loaded with oat-based fillers, natural flavors, or sweeteners that can sneak in unwanted ingredients, so making your own means you know exactly what's in every handful. Toss in the optional dried cranberries or raisins once the granola has cooled and you get little pops of chewy sweetness that balance the richness of the nuts beautifully. It stores well in an airtight container, so a single batch can carry you through the week — piled over coconut yogurt, eaten dry by the handful, or scattered over a smoothie bowl.
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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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