Lupin Free Paleo Nut & Seed Granola
This crunchy, cluster-packed granola is the kind of breakfast 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 deeply satisfying mix of textures and healthy fats. Melted coconut oil and maple syrup bind everything together, while cinnamon and ginger add just enough warmth to make the whole kitchen smell incredible as it bakes. The trick of pressing the mixture firmly before baking — and again right out of the oven — is what creates those irresistible golden clusters that hold together beautifully once cooled. Lupin flour and lupin-based fillers have quietly crept into a surprising number of commercial granolas and grain-free cereals, so making your own from scratch is the cleanest way to stay confident about what's in the bowl. Toss in some dried cranberries or raisins at the end for a pop of chewy sweetness, or keep it purely nutty — either way, it stores well in an airtight container and is endlessly versatile over yogurt, with cold milk, or eaten straight by the handful.
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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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