Soy Free Paleo Nut & Seed Granola
Crunchy, golden, and loaded with real-food ingredients, this nut and seed granola is the kind of breakfast staple that makes you genuinely excited to get out of bed. Four kinds of nuts — almonds, pecans, cashews, and walnuts — team up with pumpkin, sunflower, and sesame seeds for a satisfying mix of textures and healthy fats in every handful. Coconut oil and maple syrup bind everything together with just enough sweetness, while cinnamon and ginger add a warm, subtly spiced depth that store-bought versions rarely get right. Most packaged granolas sneak in soy-based oils or additives, so making your own means you know exactly what's going into the bowl. The trick to getting those irresistible clusters is pressing the mixture firmly before baking and again right when it comes out of the oven, then letting it cool completely undisturbed — patience pays off here. Toss in some dried cranberries or raisins at the end for a pop of chewy sweetness, or keep it plain and let the toasted coconut shine. Store it in an airtight container and you've got a crunchy, wholesome topping for yogurt, fresh fruit, or just straight from the jar.
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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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