Granola is such a simple yet healthy treat that is quick and easy to make at home. Though traditionally a breakfast cereal consisting of baked and toasted wholegrains, this Paleo breakfast recipe replaces grains with healthy and satiating nuts and seeds.
Not only is it incredibly easy to throw together, but also ideal to make ahead at the weekend for breakfast or snacks over the coming week.
An incredibly versatile cereal alternative, this makes the perfect Paleo breakfast recipe for those following a gluten free, refined sugar free or ancestral diet.
There is no need to rely on sugar or artificial sweeteners either. The cinnamon and vanilla serve to bring out the natural sweetness of the nuts and you can adjust quantities to suit your taste. As well as being a great way to start your day, the granola also doubles up as a great Paleo snack when you are on the go!
The key to getting the granola just right is to not pulse it for too long in the food processor – this will ensure you have good sized clusters of nuts and seeds that bake evenly. Equally important is to turn the granola at regular intervals during baking.
The beauty of this recipe is that you can play about with the ingredients and use different nuts and seeds and adjust the sweetness to your personal taste.
Servings
5 serves
Ingredients
- 1 cup of almonds
- 1 cup of pecans
- ½ cup of cashews
- 1 cup of dessicated coconut
- ¼ cup of coconut flakes
- ¼ cup of pumpkin seeds
- ¼ cup of sunflower seeds
- 1.5 tablespoon of ground cinnamon (add more to taste)
- 1 tablespoon of unsweetened almond or cashew butter
- 1 tablespoon of coconut oil
- 1 teaspoon of vanilla extract or powder
- A pinch of sea salt
You will need:
- A food processor
- A large baking tray
- Baking paper
- A mixing bowl
- A small saucepan
Method
Preheat the oven to 180 degrees for fan assisted. 200 degrees for conventional, 400 degrees F, or gas mark 6.
Line a large baking tray with a sheet of baking paper.
Add the almonds, pecans and cashew nuts to the food processer. Pulse briefly to break the nuts into chunks.
Add the nut butter, coconut oil and cinnamon to a small saucepan over a low heat. As the coconut oil and almond butter begin to melt, stir continuously to ensure all the ingredients are thoroughly combined.
Transfer the nut mixture from the food processor to the mixing bowl and add the pumpkin seeds, sunflower seeds, desiccated coconut, coconut flakes, vanilla extract and salt. Stir thoroughly to combine.
Pour the liquid mixture over the nuts and seeds and stir thoroughly, ensuring the granola mix is evenly covered.
Tip the mixture out onto the lined baking tray and spread the granola out in an even layer.
Place in the center of the oven to bake for 20 – 25 minutes turning frequently to ensure an even bake.
Remove the granola from the oven and allow to cool completely before serving with ice cold nut milk!
Transfer to an airtight container for storage.
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