Paleo Granola

My whole family loves this recipe.  The best part is that you can really customize it to your liking.  Mix up the nut varieties and add-ins.  It can be different every time!  We love it over Greek yogurt, with some almond milk or just straight out of the jar (which can get a bit dangerous if you don’t know when to stop!)  The egg white helps it to form clusters, which are the best part!!

Print Recipe

Paleo Granola

Course

Breakfast, Snacks

Prep Time

15 minutes

Cook Time

40 minutes

Servings

Quarts

Ingredients

• 2 cups raw walnuts
• 1 cup raw pecans
• 1 cup raw almonds
• 1/2 cup raw cashews
• 1 cup raw pumpkin seeds (pepitas)
• 1 cup unsweetened shredded coconut
• 1/2 cup dried cranberries
• 1/2 cup dark chocolate
• 1 egg white, lightly beaten
• 2 tablespoons water
• 3 tablespoons coconut oil, melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt

Course Breakfast, Snacks Prep Time 15 minutes Cook Time 40 minutes Servings Quarts Ingredients 2 cups raw walnuts 1 cup raw pecans 1 cup raw almonds 1/2 cup raw cashews 1 cup raw pumpkin seeds (pepitas) 1 cup unsweetened shredded coconut 1/2 cup dried cranberries 1/2 cup dark chocolate 1 egg white, lightly beaten 2 tablespoons water 3 tablespoons coconut oil, melted 1/3 cup maple syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt

Instructions

1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
2. Chop the nuts by hand or in a food processor or blender. Just a few pulses so there are still some bite size pieces. (You do not want them ground finely.)
3. Whisk together the egg white with the water until bubbly and slightly foamy.
4. Add the coconut oil, maple syrup, vanilla extract, cinnamon and salt to the egg white/water mixture and whisk together well.
5. Pour the chopped nut mixture into the mixing bowl, along with the dried cranberries, shredded coconut and chocolate. Stir everything well to make sure it is all coated.
6. Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 40 minutes or until golden-brown and crispy, stirring once after 20 minutes (see note)**.
7. Remove granola from the oven and allow it to sit for 10 minutes without stirring it – this is where the clustering happens, so be sure to not skip this step!!
8. Use a spatula to get under the granola and release the large clusters.
9. Once cool, store the granola in a 2-quart sealable glass jar.

Recipe Notes

If you use honey instead of maple syrup, then you will want to decrease your cooking time to about 20-30 minutes and check it after 10 minutes.

Share this Recipe