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!
THIS GRANOLA GOES WAY BACK
This granola has been a staple in our house for years, and remains one of my most popular recipes 😊 I have the fondest memories going over to my grandparent’s house when I was little and my grandma would always offer me a big bowl of granola and milk. To this day it’s one of my favorite combinations and was the inspo for making this granola years ago.
It’s funny because it immediately brought me back to those same memories when I first made this paleo granola, although this version is much more nutrient-dense with the variety of nuts and seeds, and omitted extra sweeteners. It’s so perfectly crunchy and versatile, I had to include it in my cookbook, Rachael’s Good Eats. Can’t wait to hear what you think after you make it!
A SATISFYING, STAPLE SNACK
Making a batch of this granola is just so satisfying. It’s so flavorful, long-lasting (especially if you double the recipe!) and offers some great health benefits. Made with a mix of nuts & seeds which provide healthy fats, omega-3’s, fiber and a boost of protein; cinnamon which helps to balance blood sugar; and a handful of other flavorsome ingredients, it’s kind of a no-brainer if we’re being honest. I love adding it on my smoothies and/or yogurt-bowl topper with fresh berries (I really like Culina unsweetened plain yogurt. It’s dairy-free and has a super thick consistency), or I like to grab a handful for a snack at any point of the day. Of course, the classic version includes eating it in a bowl with almond milk (or milk of choice) and berries. The options are endless! Let me know if you think of other ways to enjoy this staple snack 😊
INGREDIENTS YOU’LL NEED:
- Sliced almonds
- Macadamia nuts
- Pumpkin seeds
- Hemp seeds
- Coconut flakes (I prefer desiccated coconut)
- Coconut oil
- Arrowroot starch
- Vanilla extract
- Maple syrup
- Sea salt
HOW TO MAKE EASY 20-MINUTE PALEO GRANOLA
Start by preheating your oven to 325 degrees F. In a food processor, pulse only the nuts + seeds one to two times – enough to chop just slightly. If you don’t have a food processor, or prefer not to use one, a cutting board & knife work just as well to give the nuts + seeds a good chop before tossing them in a big bowl.
Next, combine the nuts + seeds mixture with melted coconut oil, vanilla, maple syrup, arrowroot starch, coconut flakes, cinnamon and sea salt. Toss together until thoroughly combined, then pour mixture over a parchment paper covered baking sheet, making sure not to spread out completely (bigger chunks of granola = better). Bake for 12-15 minutes, then let cool for 5 minutes.
*Important note: do not break up the granola.* Once cooled, immediately transfer to the freezer for 15 minutes to allow coconut oil to harden and chunks to form. Once chilled, remove, break granola into chunks/pieces, then transfer to an air-tight container. This mixture will keep fresh in the fridge for several weeks. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
The best part about this recipe is that it’s completely customizable. Feel free to add or swap any of the nuts/seeds with whatever you have in your kitchen, and/or add different seasonings/spices to flavor it up to your liking. Sometimes, before baking, I like to switch it up and stir in 1 ½ teaspoons of my homemade Chai Spice into the mixture. It’s one of the recipes included in my cookbook. You could also add your favorite nut butters to the mixture too.
PEANUT BUTTER GRANOLA
Add 1/2 cup peanut butter and 1/4 cup dry roasted peanuts to your mixture, stirring thoroughly before adding to the parchment paper to bake. Follow same directions accordingly.
HOW TO STORE
In order to keep the chunks of granola, chunky, as well as keeping it fresh overall, I recommend storing in the refrigerator in an airtight container. You can also use a label maker to appoint one of your favorite jars to house the granola. If you want to double batch to save time in the future, I recommend freezing half and then transferring it to the fridge once your first half is almost finished.
WHAT IS PALEO GRANOLA MADE OF?
In order for granola to be considered paleo, it needs to be grain-free, refined sugar-free and exclude inflammatory ingredients like dairy and gluten. You’ll find that paleo granola recipes are generally made with a mixture of nuts, seeds, dried fruits, shredded coconut, coconut oil and a natural sweetener such as honey or maple syrup.
WHAT IS THE DIFFERENCE BETWEEN SHREDDED COCONUT AND DESICCATED COCONUT?
The main difference between shredded and desiccated coconut is the texture. Desiccated coconut has more of a fine texture, while shredded coconut is larger in size. Think of it like the difference between shredded cheese and finely grated cheese (desiccated coconut). Either texture can be bought sweetened or unsweetened. This is entirely your preference for this recipe, but I like the smaller, more fine texture of dessicated coconut 🙂
I hope you love this one! Comment below to let me know what you think. xx Rachael
Easy 20-Minute Paleo Granola
- 1/2 cup walnuts
- 1/3 cup pecans
- 1/3 cup coconut flakes, (I prefer dessicated coconut)
- 1/3 cup pumpkin seeds
- 1/3 cup sliced almonds
- 3 tbsp flaxseeds
- 1/4 cup macadamia nuts
- 3 tbsp hemp seeds
- 1 tbsp arrowroot starch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- pinch sea salt
- 1/4 cup coconut oil
- Preheat oven to 325 degrees F.
- In a food processor, pulse only the nuts + seeds one to two times, or enough to chop just slightly. You can also use a cutting board & knife instead and give a good chop of the nuts + seeds before tossing them in a big bowl.
- Combine with melted coconut oil, vanilla, maple syrup, arrowroot starch, coconut flakes, cinnamon and sea salt. Toss together until thoroughly combined then pour mixture over a parchment paper covered baking sheet, making sure not to spread out completely (bigger chunks of granola = better).
- Bake for 12-15 minutes and let cool for 5 minutes.
- *Do not break up the granola* — once cooled, immediately transfer to freezer for 15 minutes to allow coconut oil to harden and chunks to form. Once chilled, remove, break granola into chunks/pieces, then transfer to air-tight container.
- Mixture will keep fresh in the fridge for several weeks.
- Can use granola as cereal with almond milk, fresh organic berries and cinnamon, or as a snack throughout the day 🙂 Enjoy!
what I used to make this recipe