Paleo Granola Recipe
Grain-free paleo granola recipe made refined sugar-free and dairy-free. MEGA huge granola clusters right here! Easy to prepare and so delicious for a quick breakfast or snack. I love it with fresh fruit, yogurt, or oat milk!
Servings: 2 Quarts
Calories: 330kcal
Ingredients
- 1 egg white lightly beaten, see note*
- 2 tablespoons water see note*
- 2 cups raw walnuts
- 2 cup raw cashews
- 1 cup raw pumpkin seeds pepitas
- 1 cup unsweetened shredded coconut
- 1 cup dried cranberries see note**
- 3 tablespoons avocado oil see note***
- 1/3 cup pure maple syrup or honey****
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Whisk together the egg white and water in a bowl until slightly foamy. In a separate small bowl, whisk together the avocado oil, pure maple syrup, vanilla extract, ground cinnamon and sea salt until combined.
- Add the walnuts, cashews, pumpkin seeds, and shredded coconut to a blender or food processor, and process for just a couple of seconds to chop the ingredients smaller.
- Transfer the nutty mixture to a large mixing bowl along with the egg white mixture and the oil/maple mixture. Mix everything together until well combined.
- Spread the granola mixture on the parchment-lined baking sheet into an even layer. It will be a somewhat thick layer, and this is normal! Bake for 20 to 30 minutes or until golden-brown and crispy.
- Remove granola from the oven and allow it to sit at least 30 minutes without stirring it – this is where the clustering happens, so be sure to not skip this step!!
- Use a spatula or wooden spoon to break the granola into clusters.
- Once cool, store the granola in a 2-quart sealable glass jar or zip lock bag.
- Eat granola with your favorite non-dairy milk or yogurt and fruit
Video
Notes
*Replace the egg white and water with 1/3 cup unsweetened almond butter to make recipe vegan
**Be sure to use unsweetened dried cranberries rather than sugar-sweetened
***You can also use olive oil or melted coconut oil
****Adjust the amount of sweetener to taste
Keep an eye on the granola while it is baking, as it can go from done to burned quickly. If you use honey instead of pure maple syrup, you will need to bake the granola for closer to 15-20 minutes to avoid burning.
Granola can be stored in a zip lock bag or jar in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1of 16 | Calories: 330kcal | Carbohydrates: 21g | Protein: 8g | Fat: 24g | Fiber: 3g | Sugar: 13g