Pescatarian Paleo Nut & Seed Granola
Crunchy, golden, and loaded with four kinds of nuts plus a trio of seeds, this granola is the kind of breakfast upgrade that makes you genuinely excited to get out of bed. Coconut oil and a touch of maple syrup bind everything together, while cinnamon and ginger add just enough warmth to make each cluster feel intentional rather than thrown together. The trick to getting those satisfying, bakery-style clumps is pressing the mixture firmly before baking and then leaving it completely undisturbed as it cools — patience pays off here. Toasted coconut weaves through every bite, and the optional dried cranberries or raisins add a little chew and sweetness that balances the richness of the nuts beautifully. It fits naturally into a pescatarian lifestyle since every ingredient is entirely plant-based, with no grains, refined sugars, or anything that needs a second look at the label. Pile it over coconut yogurt, eat it dry by the handful, or use it to top a smoothie bowl — it stores well in an airtight container and gets better as the flavors settle.
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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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