When I first started eating Paleo, one of the things I missed the most was granola. An acaí bowl just isn’t the same without granola in it. I couldn’t really live this way, so I did some research, and stumbled upon a Paleo granola recipe. I tried it out, and it ended up being pretty easy to make and absolutely delicious. After making it, I decided to modify it to make my own recipe because I wanted to use a lot less almond flour than the original recipe called for.
This recipe I am about to share is the first one I had really attempted to make my own, and it is one of my absolute favorites.
When I started making this, Tristin would go through a batch so fast it was hard to keep up with making enough for him to eat! Consumption has slowed down a bit since I first started making it, but I still find myself making this granola at least every 2-3 weeks. It’s great to add to yogurt, acaí bowls, chia seed puddings, as a topping on smoothies, or to just to keep around for a snack.
In my recipe below, I used a combination of almond flour and coconut flour. Adding in the coconut flour tends to make a thicker yet soft “granola” that you can break up into the size you prefer. This texture is great because the nuts and seeds make it crunchy as well. I love macadamia nuts, so I used quite a bit of them in my granola (they are delicious and have a good Omega 6 to Omega 3 ratio – click here to learn more). Also, Tristin isn’t a huge fan of larger nuts, so I tend to break the nuts into smaller pieces or use blanched slivered almonds and smaller macadamia nuts to make up the bulk of the nuts I use in the recipe. Feel free to use more or less of the types of nuts you prefer.
I hope you enjoy this “granola” as much as we do!
Paleo Cinnamon Granola
Inspired By: Carrotsncake.com
Ingredients:
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- 2/3 Cup Almond Flour
- 1/2 Cup + 2 Tbsp. Coconut Flour
- 1/2 Cup Coconut Oil
- 2 Tbsp. Raw Honey (it’s a bit easier to mix in if you melt it first)
- 2 Tbsp. Maple Syrup
- 2 Heaping tsp. Cinnamon
- 2 tsp. Maca Powder (optional, but I like to add it for the taste and health benefits)
- 2 tsp. Vanilla Extract
- 1 tsp. Salt
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- 3/4 Cup Mixed Nuts*
- 2/3 Cup Shredded Coconut
- 1/4 Cup Sunflower Seeds*
- 1 Tbsp. Hemp Seeds
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Directions
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- 1. Preheat your oven to 275° F
- 2. Mix the first 9 ingredients together in a large mixing bowl with a spatula
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- 3. Once the first 9 ingredients are mixed together, add in the mixed nuts, shredded coconut, sunflower seeds, and hemp seeds into the mixture with a rubber spatula.
- 4. After I mix in all the ingredients, I usually use my hands to really combine the ingredients and make sure they stick together.
- 5. Brush your baking sheet with a little coconut oil to grease it (or cover your baking sheet in parchment paper for easy clean up and a crispier texture).
- 6. Spread the mixture out on to baking sheet by pressing it down to desired thickness (I tend to make it about 1/4 inch thick and round the edges so it cooks evenly.
- 7. Bake the granola in the oven for about 25 minutes, flipping the granola over about half way through. When you flip the granola, make sure to press it back together to about the same thickness as you had created when you first put it in the oven.
- 8. Once granola is cooked to desired consistency (usually about 25 minutes), remove from the oven and let it cool for a little bit before breaking it up into desired size pieces and storing it in an air tight container.
Notes:
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- I usually use 1/4-1/3 cups of macadamia nuts, and then use a combination of slivered almonds, regular almonds, hazelnuts, broken up walnuts & pecans, and maybe a few brazil nuts. Use your favorites!
- I normally mix 1/8 cup sunflower seeds and 1/8 cup pumpkin seeds together rather than all sunflower seeds
- Feel free to add in any other ingredients to customize it to your taste. I usually add in some chia seeds as well.
- If you prefer a crispier granola, you can cook it a little longer (~30 minutes), but I would keep an eye on it and still flip it after 12-13 minutes.
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This looks incredible! Definitely trying it out 🙂