Low Iodine Paleo Nut & Seed Granola

Crunchy, golden, and deeply satisfying, this nut and seed granola is the kind of breakfast that makes waking up genuinely exciting. Four kinds of chopped nuts combine with pumpkin, sunflower, and sesame seeds, all toasted together with coconut oil, maple syrup, warm cinnamon, and a hint of ginger — the result is rich, fragrant, and naturally sweet without anything processed or suspicious in the mix. For anyone navigating a low-iodine approach, store-bought granola can be a minefield of dairy additives, iodized salt, and mystery enrichments. This recipe sidesteps all of that by relying entirely on whole nuts, seeds, unsweetened coconut, and a touch of fine sea salt, keeping every ingredient clean and straightforward. The coconut oil acts as both a binder and a flavor booster, so there's no need for butter or any dairy at all. The low-and-slow bake at 300°F is what makes this granola special — pressing the mixture into a compact layer before baking, then pressing it down again right out of the oven, encourages those satisfying chunky clusters to form as it cools. Patience during the 30-minute cooling window is the real secret. Once it's fully crisp and broken into clusters, toss in some dried cranberries or raisins for a pop of chewy sweetness, then store it in an airtight container and enjoy it all week long.

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