A Grain-Free Granola Recipe You'll Want To Eat All Week

Photo: Eat Drink Paleo

I make this granola almost every week, as it’s a perfect breakfast and great snack on the go. I usually have about ½ cup of granola with some yogurt and berries. I recommend trying it with some coconut yogurt, which is a really great dairy-free option.

Breakfast Granola

Serves 10

Ingredients

  • Coconut oil for greasing
  • 3 cups mixed almonds, hazelnuts, and macadamia nuts
  • ⅔ cup dried plums, cherries, cranberries, or apricots, or a mixture
  • ⅔ cup unsweetened shredded coconut
  • ½ cup coconut flakes
  • ½ cup pumpkin seeds
  • 2 tablespoons maple syrup
  • 2 to 3 tablespoons raw honey or coconut syrup
  • 1 teaspoon vanilla extract
  • Zest of 1 orange (optional)
  • 1 to 2 tablespoons chia seeds

Preparation

1. Preheat oven to 350°F. Grease a rimmed baking sheet with coconut oil and line with parchment paper.

2. Using a food processor, pulse 2½ cups of the nuts and all of the dried fruit into small crumbs.

3. In a large bowl, add the ground nut–fruit mixture, the remaining ½ cup whole nuts, the shredded coconut, coconut flakes, pumpkin seeds, maple syrup, honey, vanilla, and orange zest (if using). Stir with a wooden spoon until combined. Pour the mixture onto the prepared baking sheet and use a spatula to flatten it out.

4. Bake until browned, 20 to 25 minutes, stirring twice during the baking process. Remove to a wire rack and let cool completely. Stir in the chia seeds. Store in an airtight container at room temperature for up to 2 weeks.

Excerpted from my book, Eat Drink Paleo Cookbook

Related Posts

Sites We Love

Functional Nutrition Webinar

How To Eat Right For Your Brain

with Dr. Mark Hyman,
 11-time NY Times Best-selling Author & Director of the Cleveland Clinic Center for Functional Medicine

Relieve symptoms of depression, anxiety and brain fog in mbg’s
 FREE Functional Nutrition Webinar with Dr. Mark Hyman.

Get Free Access Now Loading next article...

Your article and new folder have been saved!