Something crunchy, slightly sweet and loaded with protein and healthy fats is a perfect morning meal for me. Enter my Maple Cinnamon Paleo Granola. Completely grain-free, refined sugar-free and full of hormone balancing healthy fats. I’ve been eating this on repeat lately, and I’m totally okay with that!

This recipe is super simple and adaptable to whichever nuts and seeds you like best. My favorites are walnuts, almonds and cashews which is why I used them here. In addition to these raw nuts, I’ve added in some flax seeds for a boost of omega-3 healthy fats and hemp seeds for some added protein. The finished product is crunchy, slightly sweet [sweetened with only real maple syrup], and perfect for a quick breakfast or afternoon snack.

My favorite way to eat it is topped with whole, organic yogurt and fresh mixed berries. I’ll also eat a bowl of it with my homemade vanilla cashew milk.

The first step it to chop up your nuts in the food processor.  Process for as long as you would like for a desired size. I like a few big chunks of nuts in my granola so I don’t process mine for too long, otherwise it would turn into a fine powder which doesn’t suit well for a crunchy granola.

mixed nuts into the food processor.

a few big chunks of nuts throughout some smaller pieces — just perfect for me.

After you’ve processed the nuts, all other dry ingredients get mixed together in a large mixing bowl. Feel free to experiment with different ingredients here, too. Things like sunflower seeds or pumpkin seeds would be great..hmm..maybe I’ll try that next time! I add hemp seeds, flax seeds, unsweetened coconut flakes, cinnamon, sea salt and some coconut flour to help bind the mixture together.

Last come the wet ingredients which include almond butter, coconut oil, vanilla extract and maple syrup. Honey can be subbed for maple syrup, too. Once you’ve mixed the wet with the dry, you bake. Be prepared for your house to smell cinnamony and irresistible. You’ve been warned.

Check out below for the full recipe and directions.

big ‘ol bowl of nutty, crunchy granola. 

Maple Cinnamon Paleo Granola

servings: about 12 ½ cup servings

INGREDIENTS

• 1 cup raw almonds
• 1 cup raw walnuts
• 1 cup raw cashews
• ½ cup flax seeds
• ½ cup hemp seeds
• 1 cup unsweetened coconut flakes [the larger flakes rather than the shredded ones work better here]
• 1 cup oats (optional — not paleo)
• ¼ cup coconut flour
• 1/3 cup almond butter
• 2 tbsp coconut oil, melted
• ½ cup maple syrup or honey
• 1 tsp vanilla
• 1 tbsp cinnamon
• ¼ tsp sea salt

DIRECTIONS

Preheat over to 300 degrees. In a food processor add raw almonds, walnuts and cashews. Process until roughly chopped. To a large bowl add roughly chopped nuts, flax seeds, hemp seeds, coconut flakes, oats (if using), coconut flour, cinnamon and sea salt. Mix to combine. In separate small bowl combine coconut oil, maple syrup, almond butter and vanilla. Stir well. Add wet ingredients to dry ingredients and mix until well combined. Lay granola on a parchment paper lined baking sheet and spread out evenly. Bake for 30 minutes, mixing gently half way through. Let cool completely before serving or storing. Will store for up to two weeks in an airtight container.

serving suggestion: on top of whole yogurt with fresh berries or with homemade vanilla cashew milk.

my favorite way to eat granola — topped with whole, organic yogurt and berries.

Maple Cinnamon Paleo Granola

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Angela Freed

Serves: about 12

Ingredients

• 1 cup raw almonds
• 1 cup raw walnuts
• 1 cup raw cashews
• ½ cup flax seeds
• ½ cup hemp seeds
• 1 cup unsweetened coconut flakes [the larger flakes rather than the shredded ones work better here]
• 1 cup oats (optional -- not paleo)
• ¼ cup coconut flour
• ⅓ cup almond butter
• 2 tbsp coconut oil, melted
• ½ cup maple syrup or honey
• 1 tsp vanilla
• 1 tbsp cinnamon
• ¼ tsp sea salt

Instructions

1. Preheat over to 300 degrees.
2. In a food processor add raw almonds, walnuts and cashews. Process until roughly chopped.
3. To a large bowl add roughly chopped nuts, flax seeds, hemp seeds, coconut flakes, oats (if using), coconut flour, cinnamon and sea salt.
4. Mix to combine.
5. In separate small bowl combine coconut oil, maple syrup, almond butter and vanilla.
6. Stir well.
7. Add wet ingredients to dry ingredients and mix until well combined.
8. Lay granola on a parchment paper lined baking sheet and spread out evenly.
9. Bake for 30 minutes, mixing gently half way through.
10. Let cool completely before serving or storing.
11. Will store for up to two weeks in an airtight container.
12. serving suggestion: on top of whole yogurt with fresh berries or with homemade vanilla cashew milk.

3.5.3239

Have you tried this recipe yet? Let me know in the comments below.