Fructose Free Paleo Nut & Seed Granola
Crunchy, golden, and deeply satisfying, this nut and seed granola is the kind of breakfast upgrade that makes you genuinely excited to get out of bed. A generous mix of almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, and sesame seeds gets tossed with melted coconut oil, a touch of maple syrup, cinnamon, and ginger before baking low and slow into irresistible clusters. For anyone navigating fructose sensitivities, granola can be a minefield — most store-bought versions are loaded with honey, high-fructose corn syrup, or fruit-heavy add-ins that cause real problems. Here, the sweetness comes from a modest amount of maple syrup, and the optional dried cranberries or raisins can simply be left out if you need to keep things stricter. The trick to 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 undisturbed until it crisps up. The result is a deeply toasty, coconut-edged granola that works beautifully over yogurt, with a splash of milk, or eaten 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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