Paleo Coconut Almond Granola Recipes

PALEO COCONUT ALMOND GRANOLA

Paleo Coconut Almond Granola image

Paleo Coconut Almond Granola is a 20 minute breakfast recipe that is so good, it will make you into a morning person! 8 healthy ingredients are all you need for this easy, grain-free, and vegan recipe. Use it to top yogurt and smoothies at brunch, or eat it as a cereal.

Provided by Laurel Perry

Time 20m

Number Of Ingredients 9

Ingredients

4 tablespoons maple syrup
2 tablespoons avocado oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoons cinnamon
1/4 teaspoon salt
1 cup coconut flakes
1 cup sliced almonds
1/4 cup flaxseed meal

Steps:

Preheat the oven to 350 degrees.
In a bowl, whisk together the maple syrup, avocado oil, vanilla extract, almond extract, cinnamon and salt. Add in the remaining ingredients and stir well to coat. Spread the granola out on a baking tray and bake for 10 minutes. Stir the granola and bake for another 6-8 minutes or until it is golden brown. Allow the granola to cool completely before serving.

Nutrition Facts :

COCONUT ALMOND GRANOLA

Coconut Almond Granola image

Sweet and crunchy with delicious hints of vanilla and cinnamon permeate this coconut almond granola. So simple to make and way better than any store-bought variety!

Provided by Gina Matsoukas

Categories Baked Goods

Time 45m

Number Of Ingredients 13

Ingredients

2 cups rolled oats (gluten-free if needed)
3/4 cup unsweetened coconut flakes
1/2 cup roughly chopped whole almonds
1/3 cup pepitas
1/4 cup sliced almonds
2 tablespoons chia seeds
pinch of salt
1/3 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon coconut extract

Steps:

Preheat oven to 300°F. Line a large, heavy duty baking sheet with parchment paper or a silpat.
Place oats, coconut flakes, almonds, pepitas, chia seeds and salt in a large bowl. Stir to combine.
Whisk remaining wet ingredients in a separate bowl until well combined. Pour into the large bowl with dry ingredients and stir together with a spatula until the mixture is fully coated.
Spread the granola out onto the prepared baking sheet in a single layer. Place in the oven and bake for 30-35 minutes, stirring the granola every 10 minutes.
Remove when starting to turn golden brown. Let the granola cool completely before transferring into jars for storage.

Nutrition Facts : Calories 197 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 55 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

PALEO GRANOLA WITH COCONUT AND ALMONDS

Paleo Granola with Coconut and Almonds image

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

Ingredients

3 cups unsweetened coconut flakes
1 1/2 cups sliced almonds
1 cup shelled raw pumpkin seeds (pepitas)
1/2 cup sesame seeds
1/2 cup raw sunflower seeds
2 tablespoons chia seeds (optional)
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/2 cup honey
2 tablespoons olive oil
1 teaspoon vanilla extract

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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