Nutmeg Free Paleo Nut & Seed Granola

This crunchy, cluster-packed granola is the kind of thing you'll want to keep on the counter at all times — perfect over coconut yogurt, with cold almond milk, or eaten straight from the jar by the handful. Four kinds of nuts plus pumpkin, sunflower, and sesame seeds give it serious texture and staying power, while warm cinnamon and ginger do all the heavy lifting on flavor. Coconut oil and maple syrup bind everything together and help those gorgeous golden clusters form as the granola cools on the pan. The low-and-slow 300°F bake is the real secret here — it coaxes out deep, toasty flavor without scorching the nuts or coconut, and that final press with the spatula before cooling is what locks in those satisfying chunks. Many store-bought granolas sneak in warming spices that don't work for everyone, but this recipe keeps things clean and intentional, using only cinnamon and ginger for its cozy depth. A handful of dried cranberries or raisins stirred in at the end adds a bright, chewy contrast that makes the whole batch feel a little more special. Once it's cooled and stored in an airtight container, you've got a wholesome, grain-free breakfast or snack ready to go all week long.

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