No Oats Paleo Granola

For those of you who avoid oats and want a classic granola, this is it! It has the greatest granola chunks and a wonderful flavor and texture.

Course Snack

Cuisine American

Keyword granola, paleo

Prep Time 8 minutes

Cook Time 25 minutes

Total Time 33 minutes

Servings

Calories 255kcal

Author Liz DellaCroce

Ingredients

1 cup raw slivered almonds
1 cup raw pecans
1 cup raw walnuts
½ cup raw whole almonds
½ cup raw sunflower seeds
2 tablespoons coconut sugar or granulated maple sugar
1 tablespoon ground cinnamon
1 pinch fine sea salt
Optional: ½ cup whole or diced dried fruit of choice see notes
3 tablespoons honey
3 tablespoons pure maple syrup
2 tablespoons molasses
1 teaspoon vanilla extract
1 large egg white whisked

US Measurements - Convert to Metric

Instructions

Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
In a food processor, chop the nuts and seeds into rice-sized pieces.
In a large bowl, combine the nuts, seeds, sugar, cinnamon, and salt. If you will be consuming the granola within a week after baking it, add the dried fruit, if using.
In a small saucepan, heat the honey, maple syrup, molasses, and vanilla until boiling. Once boiling, pour over the nut mixture and mix thoroughly.
Stir in the whisked egg white, making sure that it’s mixed in well.
Spread out the mixture on the lined baking sheet and bake for 15 to 20 minutes, until golden brown. Watch the granola in the oven to avoid burning. Let cool completely in the pan.

Notes

When dried fruit is mixed into the nut and seed mixture and baked, the fruit gets hard after about a week.

If you will be serving the granola within a week, feel free to add the dried fruit in Step 3. Another option is to add a small amount to each serving of granola when eating it.
For chunky clusters, let the granola cool completely before removing it from the pan.

Store in an airtight container for up to 1 month.

Nutrition