Happy Paleo Granola

Ever since I’ve been tinkering with paleo-esque eating, there is one grain-based food that gets me all homesick and full of wanderlust. I mean, if you can say wanderlust about a food. Lust, obviously. But, wanderlust? Let’s pretend it’s a thing.

A bowl of cereal.

Mornings are made better with cereal, dontchya dontchya? Yeah, I thought you’d agree.

Which is why, I’ve scoured the bulk aisles of Whole Foods for cereal-esque, paleo-friendly textures, driven twice to Costco for godforsakenly massive bags of sliced almonds (let’s pretend that’s a thing, too), and finally today perfected a Paleo Granola cereal so good, it tastes like magic.

And no, I’m not misusing the word magic here. Bear with me.

You know how some things taste one way. And other things taste another way. But when you put the two things together, some how you get a kabang? A boom chicka chicka? A yowzee mamacita? Yeah, that’s this recipe.

Slightly sweetened with raw honey (vegans, don’t panic. You can use maple syrup instead). Rich with happy nuts. Full of the flavors of coconut. Fill a bowl with coconut or almond milk (or yogurt, if you’re a Primal eater), then nab a spoon and chow down. You’ll taste it. There’s magic in that bowl of cereal.

Magic for your morning. Magic for mine. Let’s all eat magic together.


Happy Paleo Granola


3 tablespoons coconut oil
2 cups sliced almonds
1/2 cup raw pecans, chopped
1/4 cup raw walnuts
1/4 cup raw pepitas (pumpkin seeds)
3/4 cup natural coconut, shredded
1/4 cup natural coconut, finely shredded (optional)
1/4 cup raw honey
pinch sea salt
1 cup dried cranberries
1 cup dried blueberries
1 vanilla bean, seeded
1 1/2 teaspoon cinnamon
1 1/2 teaspoon pumpkin pie spice


Melt coconut oil in a large skillet over medium heat. Add almonds, pecans, walnuts, pepitas, and coconut to the skillet. Drizzle with raw honey. Cook over medium heat until the honey and oil cling to the nuts and begin to "boil". Add remaining spices and fruits to the skillet. Stir to coat. Dump everything onto a large piece of parchment paper. Allow to airdry and cool for up to an hour. Transfer to an airtight container.


28 Responses to “Happy Paleo Granola”

  1. Saeriu says:

    Love this idea!

  2. Colleen says:

    Sounds amazing! Yum!

  3. anna says:

    i really like your photos on this one. and it sounds delicious.

  4. This granola looks awesome! I just made a big batch with coconut flakes, dried apricots, and agave syrup/honey. Yours looks like another great recipe!

  5. Andrea says:

    is there oats in this granola?

  6. Arminda says:

    I love making my own granola, and I’m looking forward to trying this recipe. Thanks, Brooke! Hope your hiking is fun this weekend!

  7. Wendy says:

    Gr8 tasting. Do u refrigerate or will it last in Cupboard?

    • Brooke says:

      It lasts in the cupboard, but I like to refrigerate it because of the coconut oil. We don’t want that going bad on us because of any long-term heat!

  8. […] Happy Paleo Granola from Cheeky Kitchen Banana Nut Porridge from Against All Grain Pumpkin Spiced Paleo Oatmeal from Multiply Delicious Elizabeth March 21st, 2013 |  Print This Recipe […]

  9. Jonukas says:

    Are the ingredients by weight or by volume?

  10. Brandy says:


    I was wondering if you could turn these into bars?


  11. Dave says:

    Wanted to drop a quick note to say thanks for the great recipe. I have made this at least ten times since making it the first time. It is delicious!!

  12. Megan says:

    OMG, this is to die for! Just made it and in heaven! So easy, too! Yay for granola back in my life!! Thank you so much! :)

  13. James says:

    This stuff is awesome! Thanks for the recipe!

  14. camille says:

    Thank you for this recipe!

    Would you mind telling me what is your typical serving size for this at breakfast? Thanks!

  15. camille says:

    Hi Brooke, it’s me again, hoping to get clarification on the serving size!

    I made the recipe and weighed the total batch : it weighed 23 ounces, which means that each of the 30 servings weighs 3/4 ounce, or barely 2 tablespoons. Is that what you consider a serving?

    The bowl in your pictures is obviously more full than that, but perhaps it’s just for photographic purposes?

    Many thanks for your time!

  16. Alverta Brustkern says:

    Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in the spring. Maple trees can be tapped by boring holes into their trunks and collecting the exuded sap. The sap is processed by heating to evaporate much of the water, leaving the concentrated syrup.,“,

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  17. ess says:

    It does look delicious. But. I imagine two tablespoons is a serving, of approximately 500 calories? lol. Probably this is really a trail mix.

    Paleo time people did eat grains. They gathered them the same way they did fruit. Dried them along with roots of this and that, and enjoyed them in abundance in season, and in moderation until gone, the rest of the year. The only peoples who didn’t were the Inuit.

  18. Barbara says:

    Your love of grains > granola is universal. However, there are no grains in your Paleo recipe. So, what IS this exactly??

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  23. David says:

    What becomes of the vanilla bean? I don’t cook with this spice even though it is a preferred flavor over other ingredient items. Do you chop it up fine before using…seems not? Or do you just take it out while the mix is drying? I look forward to seeing how the flavor mashup of these ingredients works in a magical way as you suggest.

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  26. Kyra says:

    Thanks a lot for this recipe – I wanted to make granola this week but forgot to buy oats at the grocery store! Love the idea of using nuts and seeds instead :)

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