Rice Free Paleo Nut & Seed Granola
Granola is one of those pantry staples that sounds simple until you flip over a store-bought bag and find a laundry list of grains, fillers, and mystery additives. This version skips all of that entirely, leaning on a generous mix of almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, and sesame seeds to build real crunch and staying power. Melted coconut oil and maple syrup bind everything together, while cinnamon and ginger give it that warm, bakery-style aroma that fills your kitchen as it toasts. The trick of pressing the mixture firmly onto the pan before baking — and again right when it comes out of the oven — is what creates those satisfying, chunky clusters that make this feel genuinely special. A slow bake at 300°F keeps the nuts from scorching while coaxing out deep, golden flavor from the coconut. Once it cools completely, you can stir in dried cranberries or raisins for a little chewy contrast. Scoop it over coconut yogurt, eat it by the handful, or pack it into jars for a snack that holds up all week.
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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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