Easy Paleo Granola | Ann Shippy MD
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Easy Paleo Granola

Those who switch to a Paleo diet often miss eating breakfast cereal, and this grain-free blend hits the spot with a splash of almond milk.  This granola is very easy to make, especially with a food processor. I wish there could be a sugar-free version, but this recipe requires something “sticky” to hold it together, and the light sweetness is just right. It does not, however, have any added fats.

Total amount for this recipe is 8 cups of granola, so feel free to divide this in half if that is too much… but you might find that if you share it with friends it will become an in-demand item!

  • 1 cup each of three different roughly-chopped nuts (Suggested– almonds, pecans and walnuts. Could use macadamia or any other kinds.)
  • 2 cups unsweetened coconut flakes (I like this brand from Amazon, the larger shaved pieces, which I chop with the nuts in the food processor)
  • 1 cup almond flour
  • 1 and 1/2 tsp. of pumpkin pie spice blend (I like “The Spice Hunter” blend that contains cinnamon, nutmeg, lemon peel, cloves, fennel, black pepper, cardamom, star anise, and ginger–or just use cinnamon if you prefer)
  • 1/2 tsp. salt (can use less if desired)

  • 1/2 cup organic honey (can use maple syrup if you like)
  • 1/4 cup water (if you use maple syrup instead of honey, its thinner consistency may not require this water)
  • 1 tsp. pure vanilla extract

Instructions:

  • Preheat oven to 325 degrees.
  • Mix all dry ingredients in a large bowl together by hand with a large spoon after chopping nuts and coconut to your desired texture.
  • Gently heat the honey with the water and mix together. Stir in the vanilla extract.
  • Add the honey mixture to the bowl of dry ingredients and stir together.
  • Line two baking sheets (“jelly roll” pans with edges) with parchment paper.
  • Spread half of the mixture evenly into each pan and press lightly with a rubber spatula into a flat layer.
  • Bake for 10 minutes, one pan on upper oven rack and one on lower rack.
  • After 10 minutes, remove each pan and turn/flip the granola with a spatula to start browning the other side.
  • When returning the pans to the oven, switch the pan from the upper rack to the lower rack and vice versa. (Often the pan on the bottom rack will brown more than the top one, so switching them halfway through makes them brown more evenly.)
  • Bake for 5 more minutes, then take each pan out and stir/flip the granola again.
  • Bake for another 5 minutes, then remove from oven and cool. (Total baking time is 20 minutes.) Should be browned and will crisp more when cooled.
  • After cooling, you can store airtight at room temperature for 1-2 months.

Eat as a snack with fruit, or with almond/coconut milk and berries for a “cereal in a bowl” experience.

You may also like our Quick & Easy Sausage Breakfast.

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