Breakfast calls for a bowl of perfectly crispy, lightly sweet grain free and low carb granola! This paleo friendly breakfast will satisfy the most serious cereal craving without the gluten or grains.
For a long time, I was having a lot of trouble eating carbs, any carbs, even gluten-free ones and fruit was out of the question too, so smoothies were a no-go. Basically all I could eat for breakfast was eggs and, though they say eggs are the perfect food, nutritionally-speaking, even perfection gets old eventually. I reeeeeeeeally wanted cereal. So what do you get when you take the grain out of granola? Nutola? Deliciousola? I really want it to have a cutesy name but they all sound really weird, so let’s just call it paleo granola. (Update: A reader helpfully suggested we call it Paleola, which I think is a fantastic idea. So Paleola it is!!)
Grain-Free Granola (Paleola)
Ingredients
- 1 cup walnut halves
- 1 cup whole almonds
- 1/2 cup pumpkin seeds
- 1 cup unsweetened flaked coconut
- Pinch salt
- 2 teaspoons cinnamon
- 1/2 cup almond butter, or your favorite nut or seed butter
- 1/4 cup honey or maple syrup
- 2 Tablespoons melted coconut oil
Instructions
- Preheat the oven to 350F. Line a large baking sheet with a nonstick pad, parchment paper, or tinfoil coated with nonstick spray and set aside.
- In the bowl of a food processor fitted with the S attachment, pulse the nuts and seeds 5-6 times until broken down into bite-sided and smaller pieces.
- Transfer the nuts/seeds to a large mixing bowl and toss with the coconut, salt and cinnamon.
- In a small bowl, combine the almond butter, honey (or maple syrup) and coconut oil. Stir to combine.
- Pour the honey/nut butter/oil mixture over the nut mixture and stir until it is all evenly combined. You may need to use your hands to make sure all of the wet ingredients are incorporated.
- Pour the granola onto the prepared pan and press firmly into an even layer, about 1/2" thick.
- Bake for 25-35 minutes until golden brown. The longer baking time will yield crisper granola and vice versa.
- Allow to cool completely on the pan before serving or storing in an airtight container at room temperature for up to 2 weeks.
Notes
If you are having trouble mixing the honey and almond butter together, heat it in the microwave (make sure you are using a heatproof bowl) for 15-30 seconds until softened. For extra texture and sweetness, you can toss the cooked and cooled granola with about 1/2-3/4 of a cup of your dried fruit of choice.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 729Total Fat: 59gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 6mgSodium: 251mgCarbohydrates: 44gFiber: 11gSugar: 26gProtein: 17g
Joanne says
Granola with the grain….sounds good to me! I bet this is extra clustery because of all those nuts…which makes it extra delicious!
Nora (A Clean Bake) says
Totally! The clusters are the best part!
Becky Winkler says
This looks great! I have been wanting to make a grain-free granola, and yours is perfect.
Nora (A Clean Bake) says
Thanks, Becky!
June Burns says
Granola made out of nuts and coconut? Sounds delicious to me! Love all of those chunks, the best part 🙂
Nora (A Clean Bake) says
Totally! Thanks June! 🙂
Christina @ Bake with Christina says
Omg that looks amazing and I can’t believe it’s grain-free!! That’s SO awesome!! Pinned 🙂
Nora (A Clean Bake) says
Thanks for sharing, Christina!
Rachel @ Bakerita says
Ooooh I love this! Especially that you added nut butter…sounds so delicious. Pinned, and totally need to whip this up for my yogurt parfaits! 🙂
Nora (A Clean Bake) says
It would be so perfect in yogurt parfaits!
Lynn | The Road to Honey says
I’ve been experimenting with granola a lot lately. I love this approach to eliminate the grains and celebrate the nuts. can’t wait to give it a try.
Nora (A Clean Bake) says
This would be a fun one to incorporate into your granola research for sure. I hope you enjoy it!
Monica says
Paleola is a brilliant name! All the ingredients sound delicious; it’s everything I’d want to put in my own homemade granola! (:
Nora (A Clean Bake) says
Monica, I have a confession: a reader came up with the name! I couldn’t figure out what to call it 🙂 So, I can’t take the credit, but the actual cereal is just as enjoyable as the name, I promise!!
Laura says
Hi there! This is a great recipe! Do you have nutrition info for it?
Thanks!
Nora (A Clean Bake) says
Hi Laura! Thanks! I just calculated the nutrition (through MyFitnessPal) and here is what it gave me:
I hope this helps!
(PS: Obviously, this isn’t for 1 serving, it’s for the whole batch!)
Stacy | Wicked Good Kitchen says
Wow! I’ve gotta try your recipe for granola, Nora. Thanks for sharing!
Nora (A Clean Bake) says
I hope you like it, Stacy!
Patricia says
Delicious! I soaked my nuts overnight. I also added cardomon spice.
Nora (A Clean Bake) says
Delicious!
JS says
I can’t do any sugar or substitutes except liquid monkfruit (mold diet). Any thoughts on how to get the appropriate stickiness without the honey/maple syrup? Thanks!
Nora (A Clean Bake) says
You can just use more nut butter!