Gut Friendly Paleo Nut & Seed Granola
Crunchy, golden, and deeply satisfying, this nut and seed granola is the kind of breakfast that makes you genuinely excited to get out of bed. Four different nuts combine with pumpkin, sunflower, and sesame seeds for a mix that's loaded with texture and natural richness, all bound together with coconut oil and a touch of maple syrup. Warm cinnamon and ginger give every cluster a subtle spiced depth that makes it smell incredible straight out of the oven. The low-and-slow bake at 300°F is the real secret here — it coaxes out a deep, toasty color without burning the delicate coconut or nuts, and pressing the mixture down before cooling is what creates those satisfying, chunky clusters. Grain-free and built entirely from whole, minimally processed ingredients, this is a granola that actually supports a gut-conscious approach to eating rather than working against it. Toss in some dried cranberries or raisins at the end for a little chewy sweetness, or keep it pure and simple. Spoon it over coconut yogurt, eat it by the handful, or scatter it over fresh fruit — however you serve it, a batch in an airtight container means you're set for the 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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