If there’s one thing you’re guaranteed to find in my fridge most often, it’s a batch of my easy 20-minute paleo granola. Now, I know it seems way more convenient to grab a store-bought bag when you’re out grocery shopping, but I promise you guys this is worth the (minimal) time & effort to whip up at home. It’s a low-sugar alternative to packaged granola and is totally customizable – you can flavor it however you like depending on what you have in your kitchen. Once you try it, it’s pretty life-altering if you ask me!Easy Paleo Granola Recipe

This easy Paleo granola recipe is crunchy, chunky, lightly sweetened, and made with a delicious mix of nuts and seeds. It comes together in just 20 minutes and doesn’t contain oats, making it a great grain-free and gluten-free granola option for breakfast, snacks, or topping your favorite yogurt bowl.

I’ve been making this homemade granola for years, and it’s still one of my favorite staples to keep in the kitchen. It’s incredibly easy to customize with whatever nuts, seeds, spices, or add-ins you have on hand—and the best part is those big, crunchy clusters.

Why You’ll Love This Paleo Granola

There are so many reasons this granola has stayed in my regular rotation:

• Ready in about 20 minutes
• Made with a mix of nuts and seeds
• Grain-free and Paleo-friendly
• Naturally gluten-free
• Lightly sweetened with maple syrup
• Easy to customize
• Perfect for meal prep
• Delicious on yogurt, smoothie bowls, or enjoyed by the handful
• Makes big, crunchy granola clusters

Unlike traditional granola recipes that rely on oats as the base, this version gets its texture from a combination of walnuts, pecans, almonds, macadamia nuts, pumpkin seeds, flaxseeds, hemp seeds, and coconut.

A Granola Recipe I’ve Been Making for Years

This recipe has a special place in my kitchen. Growing up, some of my favorite memories were going to my grandparents’ house and having a big bowl of granola with milk. That simple combination has always been one of my favorites, so I wanted to create my own version at home.

This Paleo granola became a staple because it’s easy to make, keeps well, and works with so many different breakfasts and snacks. I love having a batch ready to sprinkle over yogurt and berries, add to a smoothie bowl, or simply grab when I want something crunchy.

Ingredients You’ll Need:

• Walnuts
• Pecans
• Sliced almonds
• Macadamia nuts
• Pumpkin seeds
• Flaxseeds
• Hemp seeds
• Coconut flakes (I prefer desiccated coconut)
• Coconut oil
• Arrowroot starch
• Vanilla extract
• Cinnamon
• Maple syrup
• Sea salt

How to Make Paleo Granola

1. Chop the nuts and seeds

Preheat your oven to 325°F and line a baking sheet with parchment paper.

Add the walnuts, pecans, almonds, macadamia nuts, pumpkin seeds, flaxseeds, and hemp seeds to a food processor. Pulse just 1–2 times, or until the larger nuts are roughly chopped.

Be careful not to over-process them. You want a mixture of different sizes rather than finely ground nuts.

If you don’t have a food processor, simply chop the nuts and seeds by hand with a knife.

2. Mix the granola

Add the chopped nut and seed mixture to a large bowl.

Stir in the coconut flakes, melted coconut oil, arrowroot starch, vanilla, cinnamon, maple syrup, and sea salt. Mix thoroughly until everything is evenly coated.

3. Bake

Transfer the mixture to your parchment-lined baking sheet.

For the best clusters, don’t spread the mixture into a super-thin, even layer. Keep it somewhat compact so the granola can bake together.

Bake for 12–15 minutes, or until lightly golden and fragrant.

Keep a close eye on it toward the end because nuts and coconut can brown quickly.

4. Let it cool

Remove the baking sheet from the oven and allow the granola to cool for about 5 minutes.

Don’t break it apart yet.

This is one of the tricks that helps create those big, crunchy clusters.

5. Chill and break into clusters

Transfer the cooled granola to the freezer for about 15 minutes. The coconut oil will firm up as it chills, helping the granola hold together.

Once chilled, break the granola into your preferred cluster size.

Transfer to an airtight container and enjoy!

Easy Granola Substitutions

This recipe is very customizable, so don’t worry if you don’t have every nut or seed listed.

You can swap different nuts and seeds in similar amounts depending on what you have in your pantry.

Try:

• Cashews
• Pecans
• Almonds
• Walnuts
• Sunflower seeds
• Pumpkin seeds
• Chia seeds
• Hemp seeds
• Unsweetened shredded coconut

You can also experiment with different spices. Cinnamon is my go-to, but chai spice, pumpkin pie spice, or a little cardamom would all be delicious.

Can I leave out the arrowroot starch?

Yes. Arrowroot starch helps with the texture and binding, but you can leave it out if needed. The original recipe also notes that cornstarch can be substituted for arrowroot starch.

How to Store Paleo Granola

Once completely cooled, store the granola in an airtight container in the refrigerator.

Keeping it chilled helps maintain the crunchy texture and keeps the coconut oil from softening.

You can also make a double batch and freeze half for later. Transfer the frozen granola to the refrigerator when you’re ready to use it.

How Long Does Homemade Granola Last?

Stored properly in an airtight container in the refrigerator, this granola can stay fresh for several weeks.

For the best texture, make sure the granola is completely cool before transferring it to your storage container.

Is Paleo Granola Gluten-Free?

Yes, this granola is naturally gluten-free because it doesn’t contain wheat or other gluten-containing grains.

It’s also made without oats, which makes it a good option for anyone looking for a grain-free granola recipe.

If you follow a strict Paleo diet, always check the labels of packaged ingredients such as vanilla extract, coconut, and other add-ins to make sure they fit your dietary needs.

Frequently Asked Questions

Can I make this granola without a food processor?

Absolutely. Simply chop the nuts and seeds by hand with a knife. You want them roughly chopped rather than finely ground.

Why isn’t my granola crunchy?

Make sure you’re allowing the granola to cool before breaking it apart and completing the freezer step. Also, avoid spreading the mixture too thin on the baking sheet.

Can I double this recipe?

Yes! Doubling the recipe is a great way to meal prep. Depending on the size of your baking sheet, you may want to use two pans so the granola has enough room to bake evenly.

Can I add dried fruit?

Yes. If you’d like to add dried fruit, stir it in after baking so it doesn’t become overly hard or burn in the oven. Dried cranberries, raisins, cherries, or chopped dates would all work well.

I hope you love this one! Comment below to let me know what you think. xx Rachael

LOVE THIS GRANOLA? HERE’S MORE HEALTHY SNACK RECIPES:

Chewy Snack Bars

Peanut Butter Protein Bars

Double Chocolate Zucchini Blender Muffins

what I used to make this recipe