Paleo Granola with Coconut & Almonds

Written By Erica Zap

Breakfast & Snacks

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Yield: About 5 cups
Adapted from: Epicurious

Crunchy, lightly sweet, and packed with coconut, almonds, seeds, and warm spices, this homemade granola is delicious on its own or served with fresh fruit and your favorite milk or yogurt.

INGREDIENTS

  • 3 cups unsweetened coconut flakes

  • 1 ½ cups sliced almonds

  • 1 cup raw pumpkin seeds, shelled

  • ½ cup sesame seeds

  • ½ cup raw sunflower seeds

  • 2 tablespoons chia seeds, optional

  • ¾ teaspoon kosher salt

  • ½ teaspoon ground cinnamon

  • ⅛ teaspoon ground cardamom

  • ½ cup honey or maple syrup

  • 2 tablespoons olive oil

  • 1 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 300°F and line a rimmed baking sheet with parchment paper.

In a large bowl, combine the coconut flakes, almonds, pumpkin seeds, sesame seeds, sunflower seeds, and chia seeds, if using. Add the salt, cinnamon, and cardamom and toss until everything is evenly mixed.

In a small saucepan, gently warm the honey or maple syrup, olive oil, and vanilla over medium heat for about 1 minute, stirring occasionally, until warm and easy to pour.

Pour the warm mixture over the coconut, nuts, and seeds. Stir thoroughly so everything is lightly and evenly coated.

Spread the granola into an even layer on the prepared baking sheet. Bake for approximately 25–30 minutes, stirring once about halfway through, until golden and crisp.

Remove from the oven and allow the granola to cool completely before serving or storing.

STORAGE

Store the cooled granola in a tightly sealed container at room temperature for up to 1 week.

NUTRITION

Per serving (based on 16 servings):

Calories: 283
Carbohydrates: 17g
Fat: 23g
Protein: 6g
Saturated Fat: 11g
Sodium: 97mg
Fiber: 5g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 7g

Erica Zap
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