Paleo Granola Recipes
PALEO GRANOLA
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
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 WITH COCONUT AND ALMONDS
Whether you're following a grain-free diet or not, this oatless, coconut, almond, and mixed seed "granola" is so good you'll never miss the oats.
Provided by Anna Stockwell
Categories Paleo Coconut Granola Breakfast Seed Sesame Almond Wheat/Gluten-Free Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield About 5 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.
- Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.
- Do Ahead
- Granola can be made 1 week ahead; store tightly covered at room temperature.
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