Paleo Granola Recipe – A low-carb, Grain Free Paleo Granola filled with nuts, seeds, coconut and honey. Sweet, salty, crunchy and satisfying. You won’t be able to stop eating this!
Yes, you read that right – Paleo. Who am I? What’s going on?
First things first, this is not becoming a Paleo blog (worry not, my fellow sugar lovers). Plenty of good old fashioned baked goods, desserts, and cocktails will still be making regular appearances around here.
But, the truth is, I am trying to eat fewer carbs and grains and a few Paleo recipes have come out of my kitchen recently that are too good not to share. So, today I’m bringing you grain-free/low-carb granola that is every bit as good as a traditional carb-loaded oat granola.
How to make Paleo Granola
So, how do you make granola without oats? We’re using chopped nuts, seeds and coconut flakes, which are bound together with almond flour, raw honey and coconut oil. In addition to honey, the granola is also flavored with a hint of vanilla and a touch of cinnamon. Sounds amazing, right?
I have eaten a ridiculous (borderline gluttonous) amount of this granola. I guess I found the answer for how to stay satisfied on a low-carb diet: eating 12 pounds of nut granola. Ha! This stuff is straight up addicting. It’s crunchy, sweet, salty, and almost buttery (but, without butter!).
This granola is absolutely fabulous on its own (I love snacking on those big clusters). It’s also great with yogurt, milk, berries or sprinkled over oatmeal. Obviously, it’s no longer Paleo if you serve it with oatmeal or dairy.
Enjoy every crunchy cluster!
Looking for a more traditional granola? Try my Maple Nut Granola or Homemade Granola.
You might also like: Peanut Butter Honey Granola Bars, No Bake Granola Bars, Banana Nut Granola, Oatmeal Cream Pies.
Recipe
Grain Free Paleo Granola
Ingredients
- 2 cups raw unsalted chopped nuts (preferably a combination of walnuts, pecans, almonds and cashews), see note regarding soaking nuts for easier digestion
- ⅓ cup unsalted pepitas
- ⅓ cup sunflower seeds
- ¼ cup almond flour
- ½ cup unsweetened coconut flakes/chips, use large flakes rather than finely shredded coconut
- ¾ teaspoon ground cinnamon
- pinch of salt, more, if needed (see note)
- 1 tablespoon coconut oil
- ¼ to ⅓ cup raw honey
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or silicone liners and set aside (do not skip this step, the granola will stick if directly on the baking sheet).
- In a large bowl, combine nuts, seeds, almond flour, coconut, cinnamon and salt. Set aside.
- In a small saucepan, heat coconut oil and honey until smooth and combined. Stir in vanilla extract. Pour over nut mixture and stir until well combined. Dump the mixture onto the prepared baking sheet and spread into an even layer. Bake for 15-20 minutes until light golden brown, rotating the pan halfway through the cook time. Keep a close eye on it so that the nuts don't burn. Begin checking it around 13 minutes , and then every 2 minutes after. Place the pan on a wire rack to cool completely, the nuts will firm up as they cool. Break into irregular pieces and store in an airtight container.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Jene Howard says
I followed your recipe exactly but it is did and gooey instead of crunchy. Do you have any advice for my next batch?
Celebrating Sweets says
Hi, Jene. There are a few reasons why that might have happened.
1) You might have needed to bake it a little longer. Oven times can vary.
2) The granola needs to be in an even layer to allow the heat to circulate and crisp it up.
3) Make sure you measured all the ingredients properly. The proper dry to wet ingredient ratio should ensure a crisp granola.
Occasionally the very center of my granola is still a tiny bit gooey. It crisps up a bit after cooling, but doesn’t get as crunchy as the pieces that were around the outside. Once I break it up and mix it together, the texture is fine.
Sorry that this didn’t work out for you. Best of luck, if you try again. Thanks for stopping by!
Annette says
Made this for breakfast it turned out great, I added extra honey.
Sasha says
What portion amount is the nutritional info for ? 1/2 cup 1 cup?
Celebrating Sweets says
The nutritional info is for about 1/2 cup portion.
Ps says
Do you think I could use maple syrup instead of Honey?
Celebrating Sweets says
Yes, that should work.
Kayla says
Are you supposed to store this at room temperature or in the fridge?
Celebrating Sweets says
I store it at room temp, tightly sealed.
Liz says
This looks so good! I’m going to make it this weekend. What is the shelf life of this granola? Thanks for the recipe!
Celebrating Sweets says
I store it at room temp, tightly covered for several days. We’ve always eaten it within 3-4 days. Enjoy!
Marlene says
For a Keto granola, I replaced honey with Monk Fruit sugar, very delicious nice recipe ! ?
Celebrating Sweets says
Great! Thanks for sharing your changes, I’m glad you enjoyed it. 🙂
Ilektra says
could you please share the amount of monk fruit in grams you used and since honey is liquid did you increase or add something liquid to blend in the ingredients?
Stacy DiPilato says
Do you think we can replace almond flour with coconut flour?
Celebrating Sweets says
I’ve only ever made it the way it is written, so I’m really not sure. Since it’s only 1/4 cup, I would guess that you could try it. Maybe just reduce it to 2-3 tablespoons. It works as a binder. Enjoy!
Ilektra says
Can we have the amounts in grams?
Allison says
You’re welcome to plug them into this: https://www.allrecipes.com/article/cup-to-gram-conversions/
Lori Morris says
This is the best and easiest granola recipe bar none!! It’s strictly Paleo and crunchy. I’ve made it a dozen times and it’s flawless. And u can easily change what nuts u use and give it a different spin. It’s definitely my go to for granola!!!
Allison says
I’m so glad! Thanks for the kind review 🙂