Crispy Grain Free & Paleo Granola

This paleo granola is crispy, grain free, full of protein & fiber and low in sugar. It’s a healthy snack that’s perfect over yogurt, chia pudding or on top of a smoothie bowl.

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Yogurt and chia pudding are my go-to breakfasts, both together and separately. But they’re never complete without something crunchy, and this paleo granola is always a winner.

It’s made with a bunch of nuts and seeds and sweetened with just maple syrup, so it’s much healthier than most store bought granolas! It’s paleo, vegan, low carb and can be made keto with one simple swap.

Instead of oats, we’ll be pulsing/chopping some walnuts and almonds to use as our base, which is surprisingly so good I promise you won’t even miss the oats. This high protein recipe is perfect to meal prep for the week and can be easily customizable depending on what you have on hand.

How to make this recipe

Add the walnuts to a food processor and pulse a few times to break up. If you don’t have a food processor, just chop the walnuts/almonds with a knife or add to a zip lock bag and smash them with a heavy object, I usually use a meat tenderizer. 

Add in the sliced almonds and pulse a few more times. You don’t want to completely blend these nuts, but you just want them finely chopped since this is what will replace oats that are commonly used as a base in traditional granola.

Transfer to a bowl with all remaining ingredients aside from the cranberries.

Mix well to combine. Transfer to a baking sheet lined with parchment paper.

Bake for 15 minutes, mix with a spoon, then bake an additional 10-20 minutes or until golden brown. It will continue to crisp as it cools, but when you take it out it should be fairly crispy. You can always turn the oven off and let the granola sit in the off oven to get really crispy.

Remove from the oven and let cool completely and then break up into clusters. Transfer to an air tight container for storing.

Does it keep?

Yes, this paleo granola stores well at room temperature! Be sure to let it cool completely, then transfer to an air tight container for up to 2 weeks. It will keep for longer in the fridge but the colder temperature can make it a bit less crispy.

Spice it up

This recipe is verrrrrry customizable. I opted for a simple blend of cinnamon, vanilla and nutmeg for the spices, but you can really add whatever you like. Pumpkin pie or apple pie spice are delicious in the Fall, or even a mix of ginger, cardamom and orange extract or zest make a delicious combination.

Getting it crispy

The key to crispy granola is a slightly lower oven temperature. This recipe is baked at 300 degrees Fahrenheit for about 30 minutes, which ensures it gets super crispy but doesn’t burn. Just keep an eye on it and stir it up as needed!

Ingredient notes

Like I said, this recipe is very easy to make your own! Granola in general is pretty forgiving, so if you decide to leave something out or add something in, it shouldn’t make a big difference to the final recipe.

The only ingredient that I think is a non-negotiable is the coconut flakes. When mixed with the maple syrup and spices and then toasted, it takes on such an amazing flavor that I promise will immediately put you in a good mood for the rest of your day.

You can swap in some sesame seeds, sunflower seeds, pecans, honey, or a sugar free maple syrup for a keto option. Feel free to play around and find what you like!

Try these next!

• Paleo Blueberry Muffins
• Coconut Flour Pancakes
• Sweet Potato Smoothie

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