This crunchy paleo granola recipe is my favorite healthy breakfast! Not only is it super easy to make, but it’s perfectly crispy and versatile. With nuts, seeds, and coconut, this vegan paleo granola recipe is a pantry staple for our family.
I might have to get a little preachy on you. But don’t worry; your girl is just fired up about something really important.
This crunchy paleo granola recipe, y’all. It is giving me LIFE.
If you’re anything like me, eating a healthy breakfast can be a huge struggle. I want to want eggs. I want to eggs so bad, y’all. I want to eat a breakfast salad and slice up cute little peppers and sprinkle them with salt and pepper and a little drizzle of olive oil. I want this for me.
It ain’t gonna happen.
The reality for me is that if breakfast only means eggs and veggies, I inadvertently take on intermittent fasting. In fact, I started IF primarily because I just couldn’t get down with a big appetite in the mornings! I just can’t summon one, no matter how hard I try or how many pennies I throw into fountains or how many locks of hair I give the witches. Smoked salmon? OK, down with that. Scrambled eggs like… once a week? Sure thing, sister. But every day? Nope. I’d rather just be kinda hungry.
But do I have a solution for you! This crunchy paleo granola is grain-free and vegan, made with real food, and so delightfully crunchy that it’s unbeatable over yogurt with fruit or as a paleo cereal.
Bonus points: it’s crazy easy to make.
Why You’ll Love This Recipe
- The low and slow cook time lets the granola get crispy and crunchy without burning.
- Using maple syrup gives this paleo cereal recipe a lovely richness that’s also vegan.
- The coconut flakes provide about 22% of your daily recommended fiber, and they add such a great texture, too!
The great thing about this crunchy paleo granola recipe is that it’s made in the food processor, AKA easy as it gets. On top of that, it’s so dang versatile! You can use almost any combination of nuts that you have on hand, and you could even swap some nuts with more seeds, if that’s your thing.
It keeps so well in an air-tight container, too, so you’ll have plenty of this perfectly crunchy paleo granola recipe on hand for weeks.
Tips for Success
- Low and slow baking is key. If you crank up the heat, you risk burning the granola. If you don’t cook it long enough, it won’t get as crunchy as you’d like. Pop it in the oven, set your phone time, and go do something important with your life… like finish that season of Queer Eye.
- Getting the texture right is a matter of preference. I chop the almonds first, since I prefer them to be pretty uniformly small. I then add the rest of the nuts and seeds and pulse them a bit to break them down to a texture I like. But what you prefer is totally fine! This crunchy paleo granola recipe is super forgiving and versatile.
- Line your baking sheets with parchment paper for super easy clean-up. Does meal prep get any easier?!
How To Make It
It couldn’t be easier!
- Pulse a couple cups of almonds in your food processor until they’re chopped. Then add the remaining nuts and seeds and pulse again until everything is pretty uniform.
- Stir in the coconut flakes and toss with the liquid ingredients. Spread out evenly onto parchment-lined baking sheets.
- Bake this crunchy paleo granola recipe for a total of about 75-90 minutes at 250º F, stirring 2-3 times. That’s it!
Can I use honey instead of maple syrup?
Absolutely! You should be able to do an even swap.
I have a nut allergy. Can I substitute all seeds?
You can definitely try. I’d definitely add a lot of pumpkin seeds and up the sunflower seed ratio, too. If you’re not grain-free, you can add in oats, too.
Can I use [whatever oil] instead of coconut oil?
Totally! I’d recommend not using olive oil unless it’s light-tasting, but otherwise, you’re pretty free with what kind of oil or fat you use.
Is this Whole30 compliant?
Nope! Even if you were to omit the maple syrup, cereal and granola are recreations that aren’t allowed on the program. Total Food Freedom, though!
What paleo yogurt can I eat?
My personal favorite dairy-free yogurt is Kite Hill. They have an unsweetened version that comes in a large-ish tub that I just love and keep on hand all the time. It’s a star in my healthy frosted lemonade recipe! However, many people include organic yogurt into their paleo or primal diet, so it’s all about what works for you!
- Um, by the handful! I won’t judge you (as long as you don’t judge me).
- Over plain yogurt (Dairy-free or traditional!), topped with fresh fruit and a drizzle of honey (But the granola is sweet enough to not need it, too!). Of course, if you’re vegan, drizzle with maple syrup instead!
- As a cereal with your favorite alt milk, like unsweetened vanilla almond milk.
- With some raisins or other dried fruit, and chocolate chips stirred in for a super easy trail mix.
- Sprinkled over smoothie bowls. YES.
- Stirred into your favorite hot cereal.
Did you make and love this recipe? Give it your review below! ? And make sure to share your creations by tagging me on Instagram!
- Preheat oven to 250º F.
- Place almonds in food processor. Pulse until chopped and uniform. Add remaining nuts and seeds to food processor and pulse until pretty uniform and no big pieces remain. Transfer nut-seed mixture to a large bowl; add coconut flakes
- In a small bowl, combine liquid ingredients. Pour over nut mixture and stir to coat. Spread out evenly onto two parchment-lined baking pans, making sure the layers are pretty thin.
- Bake 45 minutes, then stir the mixture. Return to oven, swapping rack position if pans were baking on separate racks. Bake another 30 minutes. Stir. Remove from oven and let cool or bake for another 15 minutes for a crunchier granola. We prefer the extra 15 minutes.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.