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Paleo granola recipe

Paleo Granola Recipe

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: European


This delicious and nutrient-dense paleo granola is one of my most popular recipes and much loved by the readers. Make a big batch and keep for 2-3 weeks or even longer in the fridge. Serve with dairy-free milk or yoghurt of choice and some fruit and berries.


  • 3 cups mixed almonds, hazelnuts, macadamia and brazil nuts
  • 2/3 cup dried fruit (plums, dried cherries, cranberries, apricots, figs or dates)
  • 1/2 cup pepitas (pumpkin seeds)
  • 2/3 cup desiccated coconut, unsweetened
  • 1/2 cup coconut flakes (if you have them)
  • 2 tbsp maple syrup
  • 2 tbsp honey (rice malt syrup, maple syrup or coconut syrup can also be used)
  • 1 tbsp vanilla extract
  • Optional but very nice: zest of 1 orange
  • 1 tbspcoconut oil or ghee
  • 1  tbsp chia seeds
  • You will need a food processor or some other way to break the nuts into smaller crumbs


Preheat oven to 165 °C (330 °F).

Add two and a half cups of whole nuts (reserve the rest as whole nuts) and the dried fruit to a food processor. Process the mixture into medium size crumbs, some of it will turn into finer flour/meal like consistency but that’s what we want – a variety of shapes and sizes. Transfer to a large bowl.

Add the remaining whole nuts and the rest of the ingredients, excluding chia seeds. Mix well and use a wooden spoon or a spatula to break down the clumps which will form when coconut oil and honey come into contact with dry ingredients. It’s ok if some of them remain unbroken.

Grease a large baking tray with some coconut oil or ghee and line it with baking paper, making sure the sides are covered. Spoon the mix into the tray and flatten with a spatula.

Bake in three stages. First, bake for about 12 minutes and then stir the mix as the top would have browned by now. Then, bake for 8-10 minutes and stir again. Finally, bake for the last 4-5 minutes.

Remove and let it cool completely. The mixture should have turned crispy and dark golden brown.

Finally, add chia seeds and transfer to an air-tight container. You can leave it out of the fridge for a few days but it will keep longer, for up to two weeks, if you refrigerate it.


  • Serving Size: 1/2 cup
  • Calories: 405
  • Sugar: 15.6 g
  • Sodium: 7.5 mg
  • Fat: 29.3 g
  • Saturated Fat: 9.3 g
  • Carbohydrates: 22.6 g
  • Fiber: 5.1 g
  • Protein: 6 g
  • Cholesterol: 0 mg
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