Citric Acid Free Paleo Nut & Seed Granola
Crunchy, golden, and deeply satisfying, this nut and seed granola is the kind of breakfast that makes you actually look forward to mornings. Four kinds of chopped nuts — almonds, pecans, cashews, and walnuts — get tossed with pumpkin, sunflower, and sesame seeds, then bound together with melted coconut oil and maple syrup for clusters that shatter in the most satisfying way. Warm cinnamon and ginger round out the flavor without relying on any citrus-derived additives, which makes this a genuinely safe option when store-bought granolas are full of mystery preservatives and natural flavors that can hide citric acid. The low-and-slow 300°F bake keeps everything toasty without burning, and pressing the mixture down before it cools is the secret to getting those big, bakery-style clusters. Once it's fully cooled and broken apart, you can stir in dried cranberries or raisins if you want a little natural sweetness in the mix. It stores beautifully in an airtight container, so a single batch can carry you through the week with zero morning stress.
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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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