This is an excellent Paleo granola, which is of course grain free and packed full of nutrients. It makes a pretty large batch, which can be frozen for several months and will be crisp each time you eat it. Since I have three kids and a hungry husband, I often double this recipe so I don’t run out as often. I find it easier to make it once a month in larger quantities.
Don’t be deterred by the long preparation time, soaking the nuts and seeds beforehand makes them much easier to digest and makes the nutrients more bioavailable. It also helps with consistency and holding the granola together in chunks.
My kids love this low carb granola and eat it with homemade coconut yogurt and just for snacks. It’s also delicious with nut butter spread on top of a large piece.
Paleo Granola (The Best!, Keto, grain free, sugar free, vegan)
- 1 1/2 cups raw mixed nuts
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup ground flax seed
- 1/4 cup chia seeds
- 1/4 cups hemp seeds
- 2 cups coconut, shredded unsweetened
- 2 cups coconut flakes
- 1/4 cup coconut oil
- 1/4 cup coconut butter
- 2 Tbsp. maple-flavored sugar-free syrup or honey
- ¼ cup Erythritol or Monk Fruit
- 1 Tbsp cinnamon
- 1 Tbsp vanilla powder or vanilla extract
- 1 tsp sea salt
- Put the nuts, sunflower seeds, and pumpkins seeds in a large glass or ceramic bowl. Cover with filtered water, add 1 Tbsp. sea salt and soak for up to 24 hours, or overnight.
- Strain the nuts and seeds, rinse, and lay out on a kitchen towel to soak up excess moisture for an hour or so.
- Soak the ground flax seeds and chia seeds in 1 cup of warm water for 5-8 minutes.
- Add all the other dry ingredients besides the soaked nuts and seeds to a very large bowl.
- Pulse the soaked nuts and seeds in 2 batches in a food processor to the consistency you like. Be careful not to make a paste, then pour them into the large mixing bowl.
- Melt the coconut oil and coconut butter in a small saucepan over low heat. Once melted mix into the flax and chia seed mixture and add the maple syrup or honey.
- Fold the wet mixture into the dry with a large wooden spoon or spatula making sure it is well combined. This takes a little extra effort!
- Line a large cookie sheet with parchment paper. Spread the mixture evenly out with a large spatula or the back of your wooden spoon. Make sure it is pressed down evenly.
- Place in oven at 215 degrees. After 2 hours cut the granola into large pieces and flip them over with a spatula. After 2 more hours flip over again breaking into smaller pieces. Check for doneness after the 4th hour, flipping again as needed. The granola should be done after 4-6 hours. Check for desired crispness and a light golden color. If not, let it stay in longer. You can also turn off the oven and leave the granola in for several hours and it will crisp up more.
- Let the finished granola cool for at least 2 hours before storing.