Emulsifier Free Paleo Nut & Seed Granola
Most store-bought granolas rely on processed binders and additives to hold everything together — this version skips all of that entirely. Melted coconut oil and maple syrup do the heavy lifting here, coating every nut and seed before the whole batch goes into a low, slow oven. The result is deeply golden, warmly spiced clusters with real crunch and no mystery ingredients on the label. Four kinds of nuts plus pumpkin, sunflower, and sesame seeds make every handful genuinely satisfying, while cinnamon and ginger give it that cozy, bakery-style aroma as it toasts. The trick to getting those satisfying clusters is pressing the mixture firmly onto the pan before baking and again right when it comes out of the oven — then leaving it completely alone to cool and crisp up. Toss in some dried cranberries or raisins at the end for a little chewy sweetness that balances the toasty richness. It stores beautifully in an airtight container, making it an easy, wholesome option to have on hand all week.
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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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