Wheat 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 upgrade that makes you genuinely excited to get out of bed. Coconut oil and maple syrup bind everything together beautifully, while cinnamon and ginger add just enough warmth to make each cluster feel like a treat rather than a health obligation. Because it's built entirely on nuts, seeds, and coconut — with zero grains or oats in sight — there's no wheat hiding anywhere in the mix, which is a real win when most store-bought granolas are loaded with grain-based fillers and ambiguous "natural flavors." The low-and-slow bake at 300°F is the secret to even toasting without scorching, and pressing the mixture down before it cools is what creates those satisfying, chunky clusters. A handful of dried cranberries or raisins stirred in at the end adds a pop of chewy sweetness that plays perfectly against the toasted nuts. Keep a jar of it on the counter and you'll find yourself reaching for it over yogurt, with cold milk, or honestly just by the handful.
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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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