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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GRAIN FREE GRANOLA – PALEO GRANOLA RECIPE - BEAMING BAKER
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5/5 (41)Total Time 30 minsCategory BreakfastCalories 131 per serving
- Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
- Add all ingredients to a large bowl. Using a rubber spatula, fold until clusters form and mixture is well mixed.
- Pour onto the prepared baking sheet. Using the rubber spatula, gently nudge granola into an even layer, making sure to keep clusters intact. Create empty pockets at regular intervals to let air through to crisp up the granola.
- Bake for 15 minutes. Using a heatproof spatula, gently flip granola, making sure to keep clusters intact. Bake for an additional 5-10 minutes, until edges are a deep golden brown and granola is just slightly soft. Mine took a total of 20 minutes. Granola will crisp up while cooling.
PALEO GRANOLA RECIPE {NO ADDED SUGAR} | TASTES OF LIZZY T
From tastesoflizzyt.com
5/5 (5)Total Time 35 minsCategory BreakfastCalories 423 per serving
- Melt the coconut oil and pour it in a small bowl. Add the cinnamon, vanilla and salt (if none of the nuts are salted, I recommend a dash of salt). Stir well.
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4.9/5 (18)Total Time 35 minsCategory BreakfastCalories 405 per serving
- Add two and a half cups of whole nuts (reserve the rest as whole nuts) and the dried fruit to a food processor. Process the mixture into medium size crumbs, some of it will turn into finer flour/meal like consistency but that’s what we want – a variety of shapes and sizes. Transfer to a large bowl.
- Add the remaining whole nuts and the rest of the ingredients, excluding chia seeds. Mix well and use a wooden spoon or a spatula to break down the clumps which will form when coconut oil and honey come into contact with dry ingredients. It’s ok if some of them remain unbroken.
- Grease a large baking tray with some coconut oil or ghee and line it with baking paper, making sure the sides are covered. Spoon the mix into the tray and flatten with a spatula.
HOMEMADE PALEO GRANOLA BARS RECIPE (GRAIN FREE, GLUTEN ...
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5/5 (13)Total Time 35 minsCategory SnacksCalories 102 per serving
- Preheat oven to 325°F. Set aside this granola bar pan atop a medium baking sheet (for stability in the oven.) Or, line an 8-inch square baking pan with parchment paper or greased foil. I prefer using the granola bar pan; it creates a firmer bar with deliciously crispy edges & a chewy, crisp exterior. Set aside for later.
- Add all dry ingredients to a large bowl: nuts, coconut, pumpkin seeds, flaxseed, and cinnamon & salt (if using). Stir until well mixed.
- Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter and maple syrup. Whisk until well incorporated.
- Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed.
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5/5 (3)Total Time 35 mins
- In a large bowl combine almonds, pecans, cranberries, pumpkin seeds, coconut, flax seeds, sunflower seeds, sesame seeds, salt, cinnamon, and nutmeg.
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4.8/5 (5)Total Time 10 minsCategory BreakfastCalories 409 per serving
- Combine all of the dry ingredients together in the bowl of a food processor until chopped up and mixed thoroughly. Set aside.
- In a small saucepan, add coconut oil, almond butter and maple syrup. Heat on low and stir until the nut butter melts and the mixture looks pourable but still thick. Remove from the heat and stir in the vanilla extract.
- Transfer the dry mixture into a large bowl. Stir in the wet mixture and mix well until everything has been coated evenly.
PALEO GRANOLA - SUGAR FREE! - THE HONOUR SYSTEM
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5/5 (6)Total Time 40 minsCategory SnackCalories 259 per serving
- If you wanted to toast the nuts first I highly recommend it for flavour. I have a post on how to toast nuts on a stove top if you need it.
- In a large mixing bowl stir together the chopped nuts, seeds, coconut, and almond flour and set aside.
- Place the bananas, the egg, vanilla, and sea salt in the blender and blend for about 30 seconds, or until it is smooth with no lumps left.
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From nomnompaleo.com
Cuisine AmericanTotal Time 2 hrs 30 minsCategory SnackCalories 432 per serving
- Before you get your hands dirty, preheat the oven to 250°F with two racks evenly spaced. Line two rimmed baking sheets with parchment paper, foil, or silicone liners.
- In a food processor or high speed blender, add the pineapple, dates, orange juice, vanilla, and cinnamon. Blitz until everything is liquefied. Pour in the melted coconut oil, and blend until smooth.
- In a large bowl, combine the almonds, coconut flakes, macadamia nuts, sunflower seeds, and salt. Toss well with your hands.
PALEO GRANOLA RECIPE - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (2)Total Time 30 minsCategory Breakfast, SnackCalories 333 per serving
- Preheat oven to 325°F. Line a baking sheet with parchment paper or silicone liners and set aside (do not skip this step, the granola will stick if directly on the baking sheet).
- In a small saucepan, heat coconut oil and honey until smooth and combined. Stir in vanilla extract. Pour over nut mixture and stir until well combined. Dump the mixture onto the prepared baking sheet and spread into an even layer. Bake for 15-20 minutes until light golden brown, rotating the pan halfway through the cook time. Keep a close eye on it so that the nuts don't burn. Begin checking it around 13 minutes , and then every 2 minutes after. Place the pan on a wire rack to cool completely, the nuts will firm up as they cool. Break into irregular pieces and store in an airtight container.
HOMEMADE PALEO GRANOLA - THE HEALTHY CONSULTANT
From thehealthyconsultant.com
Cuisine AmericanTotal Time 30 minsCategory SnackCalories 236 per serving
- Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Pour all ingredients into a food processor or blender. Blend for 15 to 30 seconds, or until nuts are chopped.
- Scoop the granola onto the baking sheet and spread it out evenly. Use a spoon or spatula to press it into the pan if it is clumpy. Bake for 20 minutes.
- Remove from the oven and transfer to the counter top. (The granola will feel wet when taken out of the oven, but will dry as it cools.) Let the granola cool until it reaches room temperature, about 15-20 minutes. Break the granola up with your hands into your preferred size clusters. Store in an airtight container at room temperature for up to 1 month.
(EXTRA CRISP!) BAKED PALEO & KETO GRANOLA - GNOM-GNOM
From gnom-gnom.com
4.9/5 (47)Total Time 1 hr 10 minsCategory Breakfast, SnackCalories 216 per serving
- Preheat oven to 250°F/120°C. Line a rimmed baking tray with parchment paper or a baking mat.
- Mix almonds, pecans, sunflower seeds, pumpkin seeds, chia seeds and flax seeds in a large bowl. Set aside.
- Lightly toast sesame seeds over medium/low heat for 4 to 6 minutes. Watch out they do not burn or they'll taste bitter! You know they're ready when they're lightly golden, and you press one between your fingertips and it turns to powder.
- Add sesame seeds, sweetener, molasses (optional) and cinnamon to a food processor and pulse a couple times until powdered and mixed thoroughly.
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4.8/5 (6)Total Time 1 hr 37 minsCategory BreakfastCalories 295 per serving
- Place almonds in food processor. Pulse until chopped and uniform. Add remaining nuts and seeds to food processor and pulse until pretty uniform and no big pieces remain. Transfer nut-seed mixture to a large bowl; add coconut flakes
- In a small bowl, combine liquid ingredients. Pour over nut mixture and stir to coat. Spread out evenly onto two parchment-lined baking pans, making sure the layers are pretty thin.
- Bake 45 minutes, then stir the mixture. Return to oven, swapping rack position if pans were baking on separate racks. Bake another 30 minutes. Stir. Remove from oven and let cool or bake for another 15 minutes for a crunchier granola. We prefer the extra 15 minutes.
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- Add the almonds, cashews, pecans, and walnuts to a food processor and pulse several times until it is gritty and still some chunks are the size of half peanuts.
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- Pour the mixture out onto a sheet tray lined with parchment paper and spread out until flattened.
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4.7/5 (3)Total Time 50 minsCategory BreakfastCalories 330 per serving
- Add all ingredients, including the egg white/water mixture EXCEPT for the cranberries to a food processor. Pulse until well chopped and combined, but leave mixture nice and chunky.
- Spread the granola mixture evenly on the parchment-lined baking sheet into an even layer and bake for 20 to 30 minutes or until golden-brown and crispy.
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