Citrus Free Paleo Nut & Seed Granola
Crunchy, golden, and deeply satisfying, this nut and seed granola is the kind of breakfast staple that makes you genuinely excited to get out of bed. Four different nuts — almonds, pecans, cashews, and walnuts — combine with pumpkin, sunflower, and sesame seeds for a texture that's layered and complex in the best way. Coconut oil and maple syrup bind everything together, while cinnamon and ginger add just enough warmth to make the whole kitchen smell incredible as it bakes. Most store-bought granolas sneak in orange zest, lemon oil, or other citrus-derived flavorings, so making your own is the cleanest way to stay safe without sacrificing anything. The low-and-slow 300°F bake is the real secret here — it coaxes out deep, toasty flavor without burning the delicate coconut or nuts. Pressing the mixture down before and after baking is what creates those satisfying clusters that hold together beautifully once cooled. Toss in some dried cranberries or raisins at the end for a little chew, and you've got a completely grain-free, citrus-free granola that works over coconut yogurt, with cold milk, or straight from the jar by the handful.
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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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