Eggless Paleo Nut & Seed Granola
Crunchy, golden, and packed with serious texture, this granola is the kind of breakfast upgrade that makes you genuinely excited to get out of bed. Four kinds of nuts team up with pumpkin, sunflower, and sesame seeds, all toasted low and slow until deeply fragrant and satisfyingly crisp. Melted coconut oil and maple syrup act as the glue, coating every piece before the oven works its magic — and pressing the mixture down before and after baking is the secret to those satisfying clusters. Most store-bought granolas sneak in oats, refined sugars, or binding agents that don't fit a grain-free lifestyle, so making your own puts you completely in control. The warm notes of cinnamon and ginger give it a cozy, almost autumnal flavor that pairs beautifully with coconut milk, fresh fruit, or just eaten straight from the jar by the handful. A handful of dried cranberries or raisins stirred in at the end adds a chewy, tart contrast that balances all that toasty richness. Make a batch on the weekend and you'll have a week's worth of breakfasts and snacks sorted.
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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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