Yeast Free Paleo Nut & Seed Granola
Most store-bought granolas rely on oats and often contain yeast-derived additives or natural flavors that can be hard to verify — this version sidesteps all of that with a lineup of raw nuts, seeds, and coconut that's naturally free from those concerns. Four kinds of chopped nuts team up with pumpkin, sunflower, and sesame seeds for a satisfying crunch in every handful, while melted coconut oil and maple syrup bind everything together with just the right touch of sweetness. A low-and-slow bake at 300°F coaxes out deep, toasty flavor without burning the coconut or nuts, and pressing the mixture down before cooling is the secret to getting those irresistible chunky clusters. Warm cinnamon and a hint of ginger make the whole kitchen smell incredible while it bakes. Once it's fully cooled and broken apart, you can toss in dried cranberries or raisins for a little chewy contrast that takes it over the top. It stores beautifully in an airtight container, making it an easy grab-and-go breakfast or snack you can feel genuinely good about.
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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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