Lactose Free Paleo Nut & Seed Granola
Crunchy, golden, and packed with serious texture, this nut and seed granola is the kind of breakfast upgrade that makes you genuinely excited to get out of bed. Four different nuts plus pumpkin, sunflower, and sesame seeds create layer after layer of satisfying crunch, while shredded coconut toasts up at the edges for a subtle sweetness that feels almost indulgent. The whole thing is bound together with melted coconut oil and maple syrup — no dairy anywhere in sight, which means it works beautifully for anyone who needs to skip the milk-based ingredients that sneak into so many store-bought granolas. Warm cinnamon and ginger round out the flavor without overpowering the natural richness of the nuts. The trick of pressing the mixture firmly before baking and again right out of the oven is what gives you those satisfying, chunky clusters instead of a loose, crumbly mess. Let it cool completely and it crisps into something that rivals anything you'd find on a café shelf. Toss in dried cranberries or raisins at the end for a pop of chewy sweetness, then store it in an airtight container and enjoy it 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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