Paleo Homemade Crunchy Granola Mix
Indulge in the perfect blend of flavors and textures with this Paleo Homemade Crunchy Granola Mix, a nutrient-packed snack designed for clean eating and wholesome satisfaction. Made with a hearty mix of raw almonds, pecans, walnuts, and shredded coconut, this grain-free granola is keto- and paleo-friendly, boasting healthy fats and natural sweetness. The addition of pumpkin seeds, sunflower seeds, and a hint of ground cinnamon creates a warm, toasty flavor profile, while coconut oil and honey bind the mix into irresistibly crunchy clusters. Ready in just 35 minutes, this recipe is baked to golden perfection and makes an excellent meal-prep staple. Enjoy it over yogurt, with a splash of almond milk, or straight out of the jar for a guilt-free, energy-boosting treat. Perfect for paleo breakfasts, clean snacking, or as a homemade granola gift!
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Ingredients
- 1 cup Raw almonds
- 1 cup Raw pecans
- 1 cup Raw walnuts
- 1 cup Shredded unsweetened coconut
- 0.5 cup Pumpkin seeds (pepitas)
- 0.5 cup Sunflower seeds
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Sea salt
- 0.25 cup Coconut oil
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Line a large baking sheet with parchment paper for easy cleanup.
Step 3
In a food processor, pulse the almonds, pecans, and walnuts a few times until they are roughly chopped. Be careful not to over-process, as you want some chunks for texture.
Step 4
In a large bowl, combine the chopped nuts with the shredded coconut, pumpkin seeds, sunflower seeds, ground cinnamon, and sea salt. Mix well to distribute all ingredients evenly.
Step 5
In a small saucepan over low heat, melt the coconut oil and honey together. Stir occasionally to combine. Remove from heat and stir in the vanilla extract.
Step 6
Pour the coconut oil mixture over the nut and seed mixture. Stir well until all the dry ingredients are evenly coated.
Step 7
Spread the mixture evenly onto the prepared baking sheet.
Step 8
Place the baking sheet into the oven and bake for 20–25 minutes, stirring halfway through, until the granola is golden brown and fragrant. Keep an eye on it to prevent burning.
Step 9
Once baked, remove from the oven and let it cool completely on the baking sheet. The granola will continue to crisp up as it cools.
Step 10
Once cooled, break it into clusters and store it in an airtight container for up to 2 weeks. Enjoy it with almond milk, yogurt, or simply as a crunchy snack!
Nutrition Facts
| Serving size | (711.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4371.3 |
| Total Fat 402.7g | 0% |
| Saturated Fat 122.9g | 0% |
| Polyunsaturated Fat 42.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1213.9mg | 0% |
| Total Carbohydrate 163.5g | 0% |
| Dietary Fiber 63.2g | 0% |
| Total Sugars 71.0g | |
| Protein 93.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 710.8mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 3388.9mg | 0% |
Source of Calories