Carrageenan Free Paleo Nut & Seed Granola
Crunchy, golden, and packed with serious texture, this nut and seed granola is the kind of breakfast that makes you actually look forward to mornings. Four kinds of chopped nuts meet pumpkin, sunflower, and sesame seeds, all toasted together with coconut oil, maple syrup, warm cinnamon, and a hint of ginger — it smells incredible coming out of the oven. Store-bought granolas are notorious for sneaking in additives and thickeners you never asked for, so making your own means you know exactly what's in every cluster. The technique here is worth paying attention to: pressing the mixture firmly before baking and again right out of the oven is what creates those satisfying, chunky clumps that hold together beautifully. Toasted shredded coconut adds a subtle sweetness and a little chew that ties everything together. Once it's fully cooled and broken into clusters, you can toss in dried cranberries or raisins for a pop of fruity contrast. Store it in an airtight container and you've got a wholesome, crunchy topping for yogurt, a handful on the go, or a bowl with your favorite milk 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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