Legume 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. Four kinds of chopped nuts — almonds, pecans, cashews, and walnuts — team up with pumpkin, sunflower, and sesame seeds for a mix that's loaded with texture and natural richness. Melted coconut oil and maple syrup bind everything together, while cinnamon and ginger add just enough warmth to make the whole kitchen smell incredible while it bakes. The trick of pressing the mixture firmly onto the pan before baking — and again right when it comes out of the oven — is what creates those satisfying, chunky clusters that hold together beautifully once cooled. Store-bought granola often sneaks in soy, peanuts, or other legume-derived ingredients, so making your own means you know exactly what's in every handful. Toss in some dried cranberries or raisins at the end for a pop of chewy sweetness, or keep it pure and nutty — either way, it's fantastic over coconut yogurt, with cold almond milk, or eaten straight from the jar.
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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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