Mushroom Free Paleo Nut & Seed Granola
Crunchy, golden, and deeply satisfying, this nut and seed granola is the kind of breakfast staple that makes you genuinely excited to get out of bed. Four kinds of chopped nuts team up with pumpkin, sunflower, and sesame seeds, all toasted low and slow until they're fragrant and beautifully caramelized with coconut oil and maple syrup. 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 irresistible chunky clusters that hold together perfectly. Warm cinnamon and a hint of ginger give every bite a subtle spiced depth without overwhelming the natural richness of the nuts. Because every ingredient here is whole and unprocessed, you never have to second-guess what's in your bowl the way you might with a store-bought bag. Toss in some dried cranberries or raisins once it's cooled and you've got a sweet-savory mix that works over coconut yogurt, with cold almond milk, or honestly just eaten by the handful 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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