Nightshade Free Paleo Nut & Seed Granola
Granola sounds simple until you start reading labels — most store-bought versions sneak in oats, grain-based fillers, or spice blends that can hide nightshade-derived ingredients like paprika or cayenne. This recipe sidesteps all of that with a lineup of whole nuts, seeds, coconut, and warming spices you can actually verify yourself. Four kinds of nuts plus pumpkin, sunflower, and sesame seeds create a satisfying crunch and serious staying power, while coconut oil and maple syrup bind everything into those irresistible golden clusters. The low-and-slow bake at 300°F is the secret — it toasts the coconut to a nutty, caramelized edge without scorching the delicate nuts. Pressing the mixture down before it cools is a small step that makes a big difference, turning a loose mix into satisfying, snappable chunks. Toss in dried cranberries or raisins at the end for a little chewy sweetness, or keep it pure and nutty — either way, it stores beautifully in an airtight container for easy breakfasts and snacking all week.
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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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