Paleo Granola – a delicious recipe with almonds, coconut, sunflower seeds, pumpkin, coconut oil, honey. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven 325 degrees F and prepare a baking sheet with parchment paper or a baking liner
2
To a food processor, add slivered almonds & pulse until a granola like mixture appears this should only take a few seconds, do not over process
3
In a large mixing bowl, add all nuts including pulsed almonds & shredded coconut
4
In a small saucepan, heat coconut oil, vanilla & honey on low heat for 5 minutes
5
Pour the mixture over nuts & combine well then spread the mixture evenly onto the baking sheet
6
Bake 20-25 minutes until slightly golden brown stirring half way through baking
7
Remove from oven & cool 10-15 minutes, the granola will harden more as it cools
8
Store in a container & enjoy for a few weeks
734
kcal
Calories
62
g
Fat
34
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups raw slivered almonds, 1/2 cup shredded unsweetened coconut, 1/2 cup raw sunflower seeds, 1 1/4 cups raw pumpkin (or peptia) seeds, and more.
Yes, Paleo Granola falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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