I love paleo granola! This healthy grain-free breakfast “cereal” is made of just 7 ingredients –almonds, macadamia nuts, pumpkin seeds, raisins, vanilla, cinnamon, and salt. Purely fruit sweetened and crunchy, it’s a great paleo breakfast recipe!
I get a kick out of using the term “granola” to ridicule folks here in Boulder. However, when I’m feeling earthy, dousing myself in patchouli (which my husband dislikes to no end) I can easily apply the term to myself. Though I’m more a yuppie than a hippie. I guess that would make me a yippie.
Alas, I digress. I created this recipe for a crunchy live gluten-free granola back in 2002. And even though he’s not a hippie, yippie or yuppie, my husband loves it, and so does my younger son. The little guy eats this healthy homemade granola with whole milk yogurt, which makes for a tasty and filling snack.
Paleo Granola
Ingredients
- 2 cups almonds
- 1 cup macadamia nuts
- 1 cup pumpkin seeds
- 1 cup raisins
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon celtic sea salt
Instructions
- Place nuts and seeds in a large bowl, cover with water and soak overnight
- Place raisins in a separate bowl, cover with 1 cup water and soak overnight
- Place raisins, along with their soaking water in a food processor and puree until smooth
- In a strainer, drain and rinse nuts and seeds and discard soaking water
- Add nuts and seeds to raisin puree in food processor and pulse until consistency of granola
- Briefly pulse in vanilla, cinnamon, and salt to incorporate
- Transfer mixture onto two large baking sheets
- To make live granola, place in oven on the lowest setting (usually 135°F) for 24 hours
- For instant gratification, bake 45 minutes in oven at 250°F
- Top with shredded coconut or dried fruit if desired
- Serve
Equipment
Enjoy this paleo granola recipe with fresh fruit and plain yogurt. Or as I do, simply by the handful. Paleo Granola is also fantastic with my homemade Almond Milk. If you have egg allergies, this is the perfect egg-free breakfast, and you’ll also want to take a look at my Egg-Free Recipes page!
Here are some of my other healthy paleo breakfast recipes:
Rise & Shine Life says
Thank you, thank you, THANK YOU for a sweetener free granola recipe! I was literally thinking today how I should make one up, but sometimes it really is nice when someone has already done it :) I have recently had to go sugar/honey/agave free so this is great!
Thanks Elana!
Tina says
I have made this recipe twice now, and though it wasn’t as crunchy as I wanted (should have read the comments sooner!), we all still love it. My hubby is not a big nut or granola fan but he had a bowl of this for breakfast with some milk. I also had a bowl with some almond milk for breakfast.
Actually, I just pulled a second batch out of the oven, might be time for a snack :)
Thanks to all those who commented on how to get the granola more crispy!
Alysia says
Can I use a dehydrater and still get the same effect as I would with the oven??
Alysia Smith
Cathy says
I made this in a dehydrator, and it worked great!
Denice Dodge says
How long did you put it in the dehydrator?
Jeanne J says
Great recipe! I made it last night using slivered almonds, pecans and cashews with pumpkin seeds. After baking, I added a mix of dried bananas, pineapple, cherries, cranberries, dates and dried ginger. Very delicious! Thanks for the gluten-free version, Elana!
Shayna says
I tried a variation and it turned out awesome!
1 cup of pumpkin seeds
1 cup walnuts
1 cup cashews
1 cup pecans
half cup of wild blueberries + half cup of raisins
After soaking – I pureed the berries and raisins. Then poured them into a big bowl with the drained nut mix. I added the salt, vanilla and cinnamon and stirred it all together with a big spoon. Then scooped about a cup at a time into my vitamix. This blended/chopped the ingredients better.
End result was awesome! My 4 and 2 year old gobbled it up!
Amanda says
Thank you for an innovative approach to granola!
eden says
I discovered homemade granola as a teen when I worked at a B&B. There’s no going back to the store bought stuff. Especially if your gluten intolerant. This version looks delicious, will have to add to my repatoir.
Shaina says
Is this granola good used as a breakfast cereal with milk? We have been doing a grain free diet now for a few months and my 2 year old and 3 1/2 year old are doing GREAT with it! The only thing they still ask for though is cereal in the morning and I’ve yet to find a replacement for that :(
Karen says
I made it yesterday and ate it with almond milk like cereal! so much fun to eat Cereal again…. we are totally grain free as well! ( I get sick!)
So yehaaw! for some cereal again!
Lisa says
Thank you for this fab recipe Elana! Being grain and sugar free (among other things!) means granola has been a thing of the past. Until now! I just made a double batch and will be taking it along on a 7day/6 night wilderness whitewater trip. What’s left, that is, since I can’t keep from nibbling at it. YUM
Riki Shore says
Hi Elana,
Thank you so much for the work you do publishing awesome gluten-free recipes. Both my daughter and I are gluten intolerant, and your recipes and photos have inspired us to no end.
Thank you again!
Riki