Dairy Free Paleo Nut & Seed Granola
Granola should be one of the easiest morning wins, but store-bought versions are loaded with oat clusters, mystery oils, and dairy-based coatings that can make label-reading feel like a part-time job. This version skips all of that and leans entirely on a generous mix of almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, and sesame seeds for serious crunch and staying power. Melted coconut oil and maple syrup bind everything together and caramelize beautifully in the oven, while cinnamon and ginger give each cluster a warm, spiced depth that smells absolutely incredible as it bakes. The trick of pressing the mixture flat before baking — and again right when it comes out — is what creates those satisfying, chunky clusters that hold together without any dairy or grain-based binders. Shredded coconut toasts at the edges and adds a subtle sweetness that ties the whole batch together. Toss in some dried cranberries or raisins once it cools and you've got a breakfast or snack that feels genuinely indulgent, even though every ingredient is completely clean.
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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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