Paleo Granola with Honey and Cinnamon

0
3


You’re in for a treat with this Honey Cinnamon Paleo Granola. It’s lightly sweetened, slightly chewy yet deliciously crunchy. This granola makes for a scrumptious snack and is perfect for topping on your favorite yogurt.

Overhead shot of Paleo Granola in a glass cup on top of yogurt with raspberries and blackberries.

Paleo Granola is made with real food ingredients.

This recipe come together with a blend of nuts and seeds, coconut flakes, honey, cinnamon and vanilla. The honey in this recipe provides just the right amount of sweetness and the nuts and seeds add a perfect crunch. This granola is paleo-friendly, grain-free, gluten-free, dairy-free, free of refined sugars and vegetarian. To make this a vegan-friendly recipe you can simply substitute grade B maple syrup for the honey.

Overhead shot of Paleo Granola ingredients in a food processor.

Ingredients for Paleo Granola with Honey and Cinnamon

Feel free to substitute your favorite raw nuts and seeds. We encourage you to use what you have on hand or what sounds best to you.

  • Raw almonds
  • Raw cashews
  • Raw pumpkin seeds (pepitas)
  • Raw sunflower seeds
  • Unsweetened coconut flakes
  • Coconut oil
  • Honey – for vegan-friendly or if you prefer, use maple syrup.
  • Ground cinnamon
  • Pure vanilla extract
  • Sea salt
  • Dried cranberries or cherries – we recommend dried fruit that contains no added sugar.

Shop Thrive Market to get the best prices on natural, organic, and specialty foods. PLUS get a free gift valued at $24 when you sign-up!  Shop Thrive Market for all of your baking essentials!

Side angle shot of Paleo Granola ingredients in a food processor.

How to make this Paleo Granola recipe

You will need a food processor to make this recipe. You could also use a blender but a processor will work best.

  1. To make Paleo granola you will need to preheat the oven to 275 °F.
  2. While the oven is preheating, in a food processor (or blender), add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
  3. Next, in a large saucepan, heat coconut oil, honey, cinnamon and salt over medium heat, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add the seeds and processed nuts and coconut flakes and stir to coat.
  4. Spread granola mixture evenly onto a baking sheet lined with parchment paper. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries – may need to gently press into granola mixture.
  5. Allow the granola to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.

]

Front angle shot of Paleo Granola on a baking pan with a spoon holding a scoop of granola.

Ways to serve Paleo Granola

Here are five ways to enjoy this delicious, crunchy, chewy granola.

  1. As is. It’s so good just on it’s own.
  2. Sprinkle on top of your favorite yogurt – this could be dairy-free if needed.
  3. Sprinkle on top of chia pudding for a paleo-friendly breakfast, snack or dessert.
  4. Sprinkle on top of your favorite salad. It add a sweet crunch to a savory salad. The perfect combination.
  5. Give as a gift for someone else to enjoy!

Front angle shot of Paleo Granola in glass cups on top of yogurt with raspberries, strawberries and blackberries.

Pumpkin Seeds, a nutrient powerhouse.

We love raw pumpkin seeds, also known as pepitas, for many reasons. Here are few!

  • Very good source of magnesium, manganese, copper & zinc.
  • Magnesium, promotes healthy blood pressure & heart as well as proper digestion.
  • Zinc enhances immunity.
  • Plant-based source of omega-3’s healthy fats and protein.
  • Rich source of tryptophan which is helpful for obtaining restful sleep.
  • Rich in antioxidants and anti-inflammatory properties.

Overhead shot of Paleo Granola in glass cups on top of yogurt with raspberries, strawberries and blackberries.

How to store Paleo Granola

Allow the granola to cool completely. Then transfer to an airtight container or mason jar to store for up to 2 weeks. You can also freeze this grain-free granola for up to 3 months.

Can I make Paleo Granola nut-free?

Great questions! You can. We actually have another recipe on our blog that is a nut-free version of a grain-free granola. You can find that recipe here.

Side angle shot of Paleo Granola in a clear small mason jar.

What makes this a granola recipe, paleo?

This recipe is paleo-friendly because it does not include any gluten, grains, dairy, refined sugar or ultra-processed ingredients. It’s made with real, whole foods and sweetened with honey, a refined sugar-free sweetener. If you are serving this on top of yogurt and what to keep this a paleo-friendly option, you will want to use a dairy-free, almond or coconut milk based yogurt. Another option is to serve the paleo granola with canned coconut milk.

Overhead shot of Paleo Granola in a clear glass.

Other granola recipes to try:

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let’s Get Cookin’

Paleo Granola with Honey and Cinnamon

You’re in for a treat with this recipe! A grain-free, paleo friendly, granola that’s delicious on its own or served with coconut milk or plain yogurt and a few berries.

  • Author: Stacie Hassing
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 servings 1x
  • Category: Breakfast – Snack – Paleo
Paleo Granola

Ingredients

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1/3 cup raw pumpkin seeds
  • 1/3 cup raw sunflower seeds
  • ¼ cup unsweetened coconut flakes
  • ¼ cup virgin coconut oil
  • 1/3 cup organic honey*
  • 1 tsp. pure vanilla extract
  • Pinch of sea salt
  • 2 tsp. ground cinnamon
  • 3/4 cup dried cranberries or cherries

Instructions

  1. Preheat oven to 275 °F.
  2. In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
  3. Heat coconut oil, honey, cinnamon and salt over medium high heat in a large saucepan, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and coconut flakes and stir to coat.
  4. Spread granola mixture evenly onto a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
  6. Allow to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.

Notes

*For Vegan Option, use Maple Syrup.

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 220
  • Sugar: 5 g
  • Sodium: 33 mg
  • Fat: 17 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 5 g

 

Pin now to make later!

 

 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.

SaveSave

SaveSave

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen – the driving force behind the co-development of the The Real Food RDs brand.





Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here