Capsaicin Free Paleo Nut & Seed Granola
Granola should be one of the easiest morning wins, but store-bought versions are loaded with mystery spices and heat-adjacent additives that can catch sensitive eaters off guard. This version keeps things beautifully straightforward — four kinds of nuts, two seeds, shredded coconut, and a gentle warmth from cinnamon and ginger that never crosses into spicy territory. Coconut oil and maple syrup bind everything together and encourage those satisfying clusters that make granola worth eating by the handful. The low-and-slow bake at 300°F is the real secret here, giving the nuts time to toast deeply without burning, while that final press with the spatula locks in the chunky texture as it cools. The result is crunchy, golden, and genuinely fragrant — the kind of thing that makes your kitchen smell incredible on a slow weekend morning. Toss in some dried cranberries or raisins at the end for a little chewy sweetness, or keep it pure and nutty. It stores well in an airtight container, so one batch can carry you through the whole week.
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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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