High Fructose Corn Syrup Free Paleo Nut & Seed Granola
Most store-bought granolas are loaded with sweeteners that sneak high fructose corn syrup into your morning bowl, but this recipe keeps things clean with just maple syrup and coconut oil as the binders. 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 packed with texture. The low-and-slow 300°F bake is the real secret here: it coaxes out deep, toasty flavor without burning the coconut or nuts, and pressing the mixture down before and after baking is what creates those irresistible chunky clusters. Warm cinnamon and a hint of ginger tie everything together, making the kitchen smell absolutely incredible while it bakes. Once it's cooled and broken apart, you can toss in dried cranberries or raisins for a little natural sweetness that keeps the whole thing free of anything artificial. It stores beautifully in an airtight container, so you can make a batch and have a wholesome, crunchy topping ready for yogurt, smoothie bowls, or straight-up snacking all week long.
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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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