Seed Oil Free Paleo Nut & Seed Granola
Most store-bought granola relies on canola, sunflower, or other refined vegetable oils to bind everything together, which makes finding a clean option genuinely tricky. This version uses melted coconut oil instead, giving you that same golden, crunchy result without any of the industrial seed oils hiding in the mix. The combination of almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, and sesame seeds creates a deeply satisfying texture — toasty, chunky, and rich with natural fats the way granola should be. A low-and-slow bake at 300°F lets everything turn a deep, fragrant gold without burning, and pressing the mixture down before cooling is the trick that builds those satisfying clusters. Maple syrup, cinnamon, and ginger do all the flavoring work here, keeping things simple and genuinely wholesome. Toss in some dried cranberries or raisins once it cools and you've got a breakfast or snack that feels indulgent but is built entirely from real, recognizable ingredients.
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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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