Pork Free 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 that makes you genuinely excited to get out of bed. Coconut oil and maple syrup bind everything together, while cinnamon and ginger add just enough warmth to make each cluster feel like a treat rather than a health obligation. The trick to those satisfying, chunky clusters is pressing the mixture firmly onto the pan before baking and again the moment it comes out of the oven — then leaving it completely alone to cool and crisp up. Shredded coconut toasts beautifully at the edges, adding a subtle chewiness that plays perfectly against the crunch of the almonds, pecans, cashews, and walnuts. A handful of dried cranberries or raisins stirred in at the end brings a pop of sweetness that rounds out every bite. Store-bought granola can be a minefield of mystery ingredients, but this one is made entirely from whole, recognizable foods you control from start to finish. Spoon it over coconut yogurt, eat it dry by the handful, or pile it on top of fresh fruit — it disappears fast no matter how you serve it.
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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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