Paleo Nut & Seed Granola
Most store-bought granola is loaded with oats, refined sugars, and mystery additives that make it a hard pass for anyone eating grain-free. This version skips all of that entirely, leaning on a generous mix of almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, and sesame seeds for serious crunch and staying power. Melted coconut oil and maple syrup bind everything together, while cinnamon and ginger add just enough warmth to make your kitchen smell incredible. The trick to getting those satisfying clusters is pressing the mixture firmly onto the pan before baking and then again right when it comes out of the oven — then you leave it completely alone to crisp up as it cools. Baking low and slow at 300°F keeps the nuts from scorching while still achieving that deep golden color and toasted coconut edge. Optional dried cranberries stirred in at the end add a little chew and brightness if you want them. With eight servings per batch, this is the kind of make-ahead staple that earns its spot in your weekly rotation fast.
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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)
Can be omitteddried cranberries
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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