This paleo granola is crispy, grain free, gluten free full of protein & fiber and low in sugar. It’s a healthy grain free snack that’s perfect over yogurt, chia pudding or on top of a smoothie bowl.
Yogurt and chia pudding are my go-to breakfasts, both together and separately. But they’re never complete without something crunchy, and this homemade 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. With delicious flavors like cinnamon, vanilla and either honey or maple syrup, this recipe is bound to put you in a good mood in the morning!
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.
Walnuts and Almonds. These two make up the base of the granola since it is made without oats, which is traditionally found in granola. You can swap for other nuts such as pecans, but I personally like walnuts and sliced almonds best!
Pumpkin and Chia Seeds. Again, this is a really versatile recipe, so feel free to swap in or out any other seeds you like. Sunflower seeds, flax seeds etc. will all work well!
Coconut Flakes. These are a non-negotiable! They get nice and toasty while in the oven and I swear they add SUCH a good flavor. It’ll put you in good mood for the rest of the day.
Maple Syrup. You can use either maple syrup or honey for this recipe, but I don’t recommend a granulated sweetener. The liquid sweetener is necessary to bind the ingredients together, so stick with honey or maple syrup for best results. Both are considered refined sugar free! If you want to make this a keto granola, feel free to use a sugar-free maple syrup alternative.
Cinnamon & Nutmeg. These two spices plus some salt and vanilla add so much flavor to this paleo granola.
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.
Frequently Asked Questions
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.
Can I add other spices? Definitely! 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.
How do I make granola really 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!
Try these next!
Crispy Paleo Granola
by: claire cary
- 1 ¼ cups walnuts can sub pecans
- 1 ½ cup sliced almonds not whole or slivered ideally
- ½ cup pumpkin seeds
- ¼ cup chia seeds
- ½ cup coconut flakes not shredded coconut
- 2 tbsp coconut oil melted
- ⅓ cup maple syrup*
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ cup dried cranberries or other dried fruit
- Preheat the oven to 300 degrees Fahrenheit.
- Add the walnuts to a food processor and pulse a few times to break up. DOn't skip this step! It's important for the texture of the granola and it'll be used to replace grains that are typically found in granola
- 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 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, toss in the cranberries and let cool completely. Transfer to an air tight container for storing.