Crunchy Paleo Granola
It’s no secret that I’m a mega sweet tooth, and granola is something I’ve always loved, though I do think of it as more of a treat. It reminds me so much of America – whenever I’d land in the States, I would head straight to Whole Foods and buy a box of cinnamon and raisin granola and a carton of almond milk and I’d be set. Ahh ... the simple things. Even though that Whole Foods granola is pretty healthy and super delish, if I’m honest, I know a fair bit of sugar has been added to make it so tasty. This granola has passed all the flavor tests with me and my Dad – he’s the best recipe tester because he’ll always tell me when I haven’t quite got it right. The best bit about this recipe is that it’s super versatile – you can have it fresh with almond milk and banana, or spike it with spices, and sometimes I just carry it around in a little jar and snack on it throughout the day.
Total TimeUnder 30 minutes
Make Ahead RecipeYes
Dietary RestrictionsGluten Free, Vegan, Vegetarian
Dietary ConsiderationGluten-free, Raw, Vegan, Vegetarian
- 1 cup (60 g) shredded coconut
- 1/2 cup (70 g) coarsely chopped macadamia nuts
- 1/3 cup (45 g) pepitas (pumpkin seeds)
- 1/3 cup (40 g) crushed walnuts
- 1/2 cup (60 g) raisins
- 1/2 cup (80 g) chopped dates
- Pinch of sea salt
- Pinch of ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 cup (125 ml) maple syrup
- 1/2 cup (125 ml) coconut oil, melted
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix all the dry ingredients together, including the salt and spices. Then drizzle over them the maple syrup and melted coconut oil. Now for the fun part. Get your hands in there and mix it until everything has a nice even coating of maple syrup and coconut oil.
Spread the chunky mixture over the baking sheet and bake for 15 minutes, or until it’s golden brown.
When it’s cool, pop the mixture into a jar and your breakfast is ready for the week. Serve it with unsweetened almond or coconut milk, and top with fresh banana or strawberries.