Gluten Free Paleo Nut & Seed Granola
Mornings get a serious upgrade when you have a jar of this crunchy, cluster-packed granola waiting on the counter. Four kinds of nuts — almonds, pecans, cashews, and walnuts — team up with pumpkin, sunflower, and sesame seeds for a mix that's genuinely satisfying and loaded with texture. 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. The trick of pressing the granola flat before it cools is what creates those satisfying, breakable clusters rather than a loose, crumbly pile. Conventional store-bought granola is notorious for sneaking in oats, wheat-based additives, or mystery flavorings — this one skips all of that entirely, relying on whole, recognizable ingredients from start to finish. Toss in dried cranberries or raisins at the end for a little chewy sweetness, or keep it purely nutty — either way, it's brilliant over coconut yogurt, with cold 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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