📝 About This Recipe
This grain-free granola is a nutritional powerhouse, swapping traditional oats for a decadent blend of buttery pecans, crunchy almonds, and protein-rich seeds. Roasted until golden with pure maple syrup and a hint of warm cinnamon, it delivers a satisfying crunch that rivals any classic recipe. Served submerged in chilled, velvety coconut milk, this breakfast is a Paleo masterpiece that balances sweet, salty, and nutty flavors perfectly.
🥗 Ingredients
The Nut and Seed Base
- 1 1/2 cups Raw Pecans (roughly chopped)
- 1 cup Raw Sliced Almonds
- 1/2 cup Raw Walnuts (chopped)
- 1/2 cup Pumpkin Seeds (Pepitas) (raw and unsalted)
- 1/4 cup Sunflower Seeds (raw hulls removed)
- 2 tablespoons Chia Seeds
- 1 cup Unsweetened Coconut Flakes (large flakes/chips preferred)
The Flavor Binder
- 1/3 cup Coconut Oil (melted)
- 1/3 cup Pure Maple Syrup (Grade A dark preferred)
- 1 tablespoon Vanilla Extract (pure extract)
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 teaspoon Sea Salt (fine grain)
For Serving
- 1-2 cans Full-Fat Coconut Milk (chilled and shaken well)
- 1 cup Fresh Berries (blueberries or raspberries)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Position a rack in the center of the oven to ensure even air circulation around the granola.
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2
Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup effortless.
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3
In a large mixing bowl, combine the chopped pecans, sliced almonds, walnuts, pumpkin seeds, sunflower seeds, and chia seeds. Stir well to distribute the seeds evenly.
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4
In a separate small microwave-safe bowl or over low heat on the stove, melt the coconut oil until it is completely liquid.
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5
Whisk the maple syrup, vanilla extract, ground cinnamon, and sea salt into the melted coconut oil until the mixture is emulsified and fragrant.
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6
Pour the liquid flavor binder over the nut and seed mixture. Use a large spatula to toss everything together, ensuring every single nut and seed is thoroughly and evenly coated.
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7
Spread the mixture onto the prepared baking sheet in an even, thin layer. Press down slightly with the back of your spatula to help form small clusters.
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8
Bake for 15 minutes. At this point, remove the tray and gently stir the granola to ensure the edges don't burn.
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9
Add the unsweetened coconut flakes to the tray now, folding them into the warm nut mixture. We add them late so they toast to golden perfection without scorching.
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10
Return the tray to the oven and bake for another 10-15 minutes, or until the granola is a deep golden brown and smells incredibly toasty.
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11
Crucial Step: Remove from the oven and let the granola cool completely on the pan without stirring. This is when the maple syrup hardens and creates those sought-after crunchy clusters.
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12
Once cooled, break the granola into chunks and store in an airtight glass jar at room temperature.
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13
To serve, place a generous handful of granola in a bowl, pour over cold coconut milk, and top with fresh berries for a burst of acidity.
💡 Chef's Tips
Always use raw nuts rather than roasted ones to avoid over-browning and a bitter taste. Don't skip the salt; it balances the richness of the coconut oil and the sweetness of the maple syrup. If you notice the granola browning too quickly, lower the oven temperature to 275°F for the final 10 minutes. For extra large clusters, add one whisked egg white to the liquid ingredients before mixing with the nuts. Store in a cool, dry place; grain-free granola can become soft if exposed to humidity.
🍽️ Serving Suggestions
Serve with a side of sliced bananas and a drizzle of almond butter for extra creaminess. Pair with a hot cup of black coffee or herbal tea to contrast the cold coconut milk. Layer it with Paleo-friendly coconut yogurt and fruit for a breakfast parfait. Sprinkle over a smoothie bowl for added texture and healthy fats. Enjoy a handful dry as a high-energy trail mix during a midday slump.