Paleo Granola Crunch Recipes

PALEO GRANOLA

Paleo Granola image

This granola is super sweet and super delicious! Very easy to make, and very filling for breakfast or a quick afternoon snack.

Provided by Britt H

Categories Breakfast and Brunch Cereals Granola Recipes

Time 55m

Yield 20

Number Of Ingredients 13

Ingredients

2 cups sliced almonds
1 cup chopped pecans
1 cup chopped walnuts
1 cup sunflower seeds
⅛ cup sesame seeds
½ cup honey
2 tablespoons grass-fed butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon ground cloves
½ teaspoon ground allspice
1 cup raisins

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Combine almonds, pecans, walnuts, sunflower seeds, and sesame seeds in a bowl.
Heat honey and butter in a saucepan over low heat until butter is melted. Add vanilla extract, cinnamon, salt, cloves, and allspice. Stir together and remove from heat.
Pour honey mixture over the nut and seed mixture; mix well. Spread evenly over the prepared baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until golden brown, about 40 minutes. Let cool until granola crumbles easily. Add raisins after granola has cooled.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 18.7 g, Cholesterol 3.1 mg, Fat 17.9 g, Fiber 3 g, Protein 5.3 g, SaturatedFat 2.2 g, Sodium 58.5 mg, Sugar 12.6 g

PALEO GRANOLA CRUNCH

Paleo Granola Crunch image

I make this once a week and enjoy it in a parfait, with almond milk, or just as a snack! I do add other ingredients and play around with the recipe depending on what I have in the house but it is my go-to weekly snack! Try this paleo recipe! PS: If you are like me and collect nuts and store them in the freezer, this is a great way to use them all up!

Provided by Cindy Anschutz Barbieri

Categories Granola

Time 1h23m

Yield 16

Number Of Ingredients 12

Ingredients

1 cup shredded unsweetened coconut
¾ cup almond meal
¾ cup slivered almonds
½ cup raw sunflower seeds
½ cup raw pumpkin seeds (pepitas)
½ cup dried blueberries
2 teaspoons ground cinnamon
½ teaspoon sea salt
½ cup honey
½ cup grapeseed oil
1 teaspoon pure vanilla extract
3 ounces grated unsweetened dark chocolate (such as Enjoy Life®)

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a rimmed baking sheet with parchment paper.
Mix coconut, almond meal, slivered almonds, sunflower seeds, pumpkin seeds, blueberries, cinnamon, and sea salt together in a large bowl.
Combine honey and grapeseed oil in a microwave-safe bowl. Microwave on high until heated through, about 15 seconds. Stir in vanilla extract. Let cool for 3 minutes.
Pour honey mixture over coconut mixture in the bowl; mix well until combined. Spread evenly on the lined baking sheet. Sprinkle dark chocolate on top.
Bake in the preheated oven until golden, about 25 minutes. Remove from the oven and stir. Continue baking until golden brown, about 10 minutes. Let stand until cool and crisp, about 30 minutes.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 19.5 g, Fat 21.2 g, Fiber 3.3 g, Protein 6.4 g, SaturatedFat 6.5 g, Sodium 62.4 mg, Sugar 12.6 g

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