Crunchy Paleo Granola Cereal Recipe

paleo granola, grain-free granola

I’ve taken a little cooking and blog-writing hiatus that comes along with having a newborn, but as my little one is getting bigger — and as I’m getting the hang of this whole “new mom” thang — I’m getting back in the kitchen.

Staying Paleo with a newborn turned out to be more difficult than I originally thought. I figured since I managed to stick to my clean-eating ways throughout my entire pregnancy, doing the same post-pregnancy would be cake, right? Wrong.

My little dude doesn’t like eggs. I love eggs. Eat-them-every-morning-of-my-life kind of love. But no egg is worth a fussy baby, so the minute I was able to pinpoint them as a “gassy food” for him they got nixed for my morning routine. Sigh.

I needed a new — and easy — breakfast food, and when you’re Paleo a lot of those easy breakfast meals — cereal, bagels, yogurt — are off the menu. This Paleo granola recipe saved my life.. well… my mornings, at least.

Its basically just dried fruit and nuts, which make it very filling. The key is to use a large variety of nuts to give it good texture and flavor. I enjoy it every morning with some chilled almond milk. Yum.

Crunchy Paleo Granola Cereal Recipe

  • 1 cup almonds
  • 1/2 cup pepitas or pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 cup pecans
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup coconut oil
  • 1/4 cup raw honey
  • 1 TSP vanilla
  • 1 cup dried cranberries
  • 1 TSP salt
  • 1/4 cup flax meal
  • 1 TB cinnamon

– Preheat oven to 300 degrees and line a baking sheet with parchment paper.

– Add nuts to a food processor or blender and pulse briefly to break up the nuts slightly.

– Heat honey and coconut oil in microwave until melted — 30 seconds to a minute should do — and add vanilla, cinnamon and salt; mix to combine. Add roughly chopped nuts, flax meal, coconut flakes and cranberries to honey/coconut mixture and toss until well coated.

– Spread granola mixture onto parchment-lined baking sheet and cook for 20 to 30 minutes — mixing frequently to prevent it from burning — until crispy.

– Remove from oven and let sit for 10 minutes.

– When cooled break up large clusters and store in an air-tight container. Enjoy with some cold almond milk. Yum!

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