Xanthan Gum Free Paleo Nut & Seed Granola
This crunchy, cluster-packed granola is proof that you don't need any additives or binders to get that satisfying, snackable texture straight from the oven. Four kinds of nuts plus pumpkin, sunflower, and sesame seeds create serious depth of flavor, while coconut oil and maple syrup pull everything together into golden, toasty clumps. The trick is pressing the mixture firmly onto the pan before baking and again the moment it comes out — that simple step is what builds those irresistible clusters without any thickeners or gums whatsoever. Warm cinnamon and a hint of ginger make the whole kitchen smell incredible as it bakes low and slow at 300°F, coaxing out a deep, nutty fragrance without scorching the coconut. Once it cools completely undisturbed, it crisps into exactly the kind of hearty, satisfying granola that store-bought versions rarely deliver. Toss in some dried cranberries or raisins at the end for a pop of chewy sweetness, or keep it as-is for a more savory-leaning snack. It stores beautifully in an airtight container, making it an easy staple to have on hand 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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