I am the newest advocate for homemade granola. What better way to know what is going into your food than to make it at home yourself? And the best part is that granola is fairly easy to make. And admittedly kind of fun when it gets all stuck to your fingers and you get to lick it off. This sweet and salty combination is great to keep around for a snack or as a substitute for your morning cereal.
If you get tired of eating eggs every morning, this grain-free granola is delicious with some coconut or almond milk. I also eat granola as a snack, when I need some energy during the slow hours of the afternoon. It is packed with healthy fats and protein, keeping you fuller, longer. It is hard to beat in nutritional value.
When making granola at home, I really like the element of knowing exactly what is in it. I would rather not spend 15 extra minutes at the grocery store reading the back of every package to see the ingredient list. Also, I don’t know about you, but somehow they always add in one thing that I don’t like and would have to pick out. For me, it’s the extra large dried cherries. Now I completely avoid that and just put all of my favorite things (cashews, almonds, cranberries) into the mix. Go crazy in the bulk bins aisle. With homemade granola, you get to pick the flavors and exact content. If you want something warmer, you can also add vanilla or cinnamon – perfect granola for the fall.
Don’t skip the step of roasting everything in the oven. The nuts come out beautifully browned and the coconut flakes get nice and toasted. I usually make it in bulk and then store it in either a resealable plastic bag or an airtight container. This is such a simple and easy snack option that does not take very much time to make. Try it for yourself!
- 1 cup cashews
- 3/4 cup almonds
- 1/4 cup pumpkin seeds, shelled
- 1/4 cup sunflower seeds, shelled
- 1/2 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 tsp vanilla
- 1 cup dried cranberries
- 1 tsp salt
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Place the cashews, almonds, coconut flakes and pumpkin seeds into a blender and pulse to break the mixture into smaller pieces.
- In a large microwave-safe bowl, melt the coconut oil, vanilla, and honey together for 40-50 seconds. Add in the mixture from the blender and the sunflower seeds, and stir to coat.
- Spread the mixture out onto the baking sheet and cook for 20-25 minutes, stirring once, until the mixture is lightly browned. Remove from heat. Stir in the dried cranberries and salt.
- Press the granola mixture together to form a flat, even surface. Cool for about 15 minutes, and then break into chunks. Store in an airtight container or resealable bag.
- Servings: 6
- Difficulty: Easy
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