Celery Free Paleo Nut & Seed Granola
Crunchy, golden, and deeply satisfying, this nut and seed granola is the kind of breakfast upgrade that makes you look forward to mornings. Four kinds of chopped nuts team up with pumpkin, sunflower, and sesame seeds, all toasted low and slow until they're fragrant and perfectly caramelized. Coconut oil and maple syrup bind everything together, while cinnamon and ginger add just enough warmth to make each cluster feel intentional rather than thrown together. The trick of pressing the mixture flat before baking — and again right out of the oven — is what creates those satisfying, snackable chunks. Celery and celery-derived ingredients are completely absent from this lineup, so there's no need to scrutinize labels or worry about hidden plant extracts that sometimes sneak into store-bought versions. Toss in dried cranberries or raisins once it's cooled for a little chewy contrast, or keep it pure and nutty — either way, it stores beautifully in an airtight container and tastes incredible over coconut yogurt or straight from the jar.
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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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