Peanut Free Paleo Nut & Seed Granola
Crunchy, golden, and deeply satisfying, this granola is packed with almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, and sesame seeds — all toasted together into irresistible clusters. Coconut oil and maple syrup bind everything together, while cinnamon and ginger add a warm, subtly spiced backbone that makes the whole kitchen smell incredible. The low-and-slow bake at 300°F is the secret weapon here, giving the nuts and coconut time to turn deeply golden without burning, and pressing the mixture down before cooling is what creates those satisfying, chunky clusters. Store-bought granola is a minefield for anyone avoiding peanuts — shared facilities, ambiguous labeling, and hidden ingredients make it genuinely stressful to navigate. Making it yourself means you know exactly what went into the bowl, and with this lineup of wholesome nuts, seeds, and natural sweeteners, there's nothing to second-guess. Toss in some dried cranberries or raisins at the end for a pop of chewy sweetness, or keep it pure and nutty — either way, it's equally at home over coconut yogurt, splashed with almond milk, or eaten straight from the jar 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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