This Paleo Cinnamon Granola is grain free, crunchy, lightly sweetened, and perfect for breakfast or snacking. Mixed in one bowl and completely done in 30 minutes- too easy not to try!
I have made this granola so many times because of how good it is. It is kind of crazy easy- throw everything in a bowl, mix, bake, done! It is all nuts, seeds, and coconut, but it has the exact same texture of regular granola. This will satisfy that cereal or snack craving that you have.
Tip for success
- This browns quickly!! If you like it on the softer side, take it out around 25 minutes. If you like it crunchier, take it out around 30-32 minutes. But really watch it those last 5 minutes- you may need to remove some of the edge pieces that are browned.
- If you like chunky granola then when you take it out give it a quick stir then press it down with a spatula. Let it cool completely like this and it will form chucks.
- If you don't like chunky granola, stir regularly while it's cooling and break apart.
- As long as you keep the dry to wet ratio the same, you can play around with ingredients. Don't like sunflower seeds? Use cashews or pecans. Don't have almond butter? Use cashew or sunflower seed butter.
- A great tip is to melt your coconut oil on the stove top while the oven is preheating. Just place it on there while you mix up the other ingredients and by the time you add it, it will be melted.
Top it with some almond or coconut milk, snack on it between meals, and use it for those times you need something sweet. You will love how easy this is to make and how addictive it is! You can feel good about being in control of all the ingredients and it only being sweetened with honey!
Looking for other Paleo breakfast ideas? Try my Breakfast Pizza Quiche (pizza for breakfast!!) and Paleo Breakfast Muffins!
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Paleo Cinnamon Granola
Ingredients
- 1 ½ cups raw sunflower seeds
- 1 ½ cups slivered almonds or chopped almonds
- 1 cup finely shredded coconut
- 1 cup coconut shreds
- ¼ cup coconut flour
- 1 cup raisins
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 6 tablespoons almond butter
- ½ cup + 2 tablespoons honey
- 2 tablespoons coconut oil melted
Instructions
- Preheat oven to 300° and line a sheet tray with parchment paper.
- In a large bowl, combine sunflower seeds, almonds, both coconuts, coconut flour, raisins, cinnamon and salt. Mix together.
- Add the almond butter, honey, and coconut oil and stir until fully combined.
- Dump onto sheet tray and spread out evenly.
- Bake for 25 minutes for soft granola and 30-32 for crunchy.
- If you want large chucks, stir quickly after removing, then press it all down with a spatula and let fully cool. Break into large chunks.
- If you don't want chunks, stir regularly while it cools.
- Store in airtight container.
Nutrition Information
Kara says
This is so easy to make it tastes great and you can mix it up a bit with different fruit and nuts
Samantha says
Please note : What size baking sheet?
Jessica DeMay says
Hi Samantha- I use a half sheet which is 18x13. I hope you try it!
Erica says
I'm not a huge fan of almond butter, is there something else I can use? I don't really like the taste of almond butter, even though slivered almonds in granola is totally fine.
Jessica DeMay says
Hi Erica- I don't feel like the almond butter is very noticeable, but you can use any nut butter you like. Cashew, sunflower, etc. I hope you love it!
Kim says
Do you know how this works with Coconut sugar?
Jessica DeMay says
Hi Kim- like instead of the honey? I do think that will work, you'll just have to make up for the lost moisture. Maybe add an additional 1/4 cup coconut oil or almond butter. I hope you try it!
Gretchen says
Love this granola. Make it every week. I've also added pumpkin seeds and sub agave when I have used all my honey. Still super good.
Jessica DeMay says
Thanks for trying my recipe, Gretchen! I love the addition of pumpken seeds- yum!
Danielle Holschuh says
This granola is so yummy! My family LOVES it.
Jessica DeMay says
Thanks, Danielle! I'm so glad your family enjoys it! 🙂
Darlene Lubinus says
After following a STRICT AIP diet for months, I have successfully reintroduced nuts and made this today. It's DELICIOUS and a perfect accompaniment for my coconut yogurt! Thanks so much for sharing!
Jessica DeMay says
You're welcome, Darlene! Thanks for trying my recipe and for the great feedback 🙂
Deb says
What is the difference between finely shredded coconut and coconut shreds in the granola recipe? Also could I dehydrate it?
Jessica DeMay says
Hi Deb! Coconut shreds are those really big pieces- you can pick them up with your fingers. Shredded coconut is very fine and almost like flour. I hope that helps. Yes, I think you can dehydrate it. I have never done that though, so I'm not sure for how long.
Kristin Casebolt says
When I google coconut shreds and shredded coconut, it comes up with the same options. Can you give me a specific item you buy for the shreds? I just found, "Coconut flakes" and "Shredded coconut" are those the two correct options?
Jessica DeMay says
Hi Kristin- sorry for the confusion. Yes, coconut flakes and shredded coconut. The flakes are the larger ones. Hope you enjoy!
Kristin says
I know you've suggested it be kept in a container, but do you also know how long it should last before it goes bad? Should it be kept in the refrigerator or just keeping it in the cupboard should be ok?
Jessica DeMay says
Hi Kristin- it can be kept at room temperature. I'd say it lasts about 2 weeks- I'm not totally sure since it hasn't lasted that long 😉 I hope that helps and you enjoy!
Carol Peterson says
This looks so easy to make. I like that it's not loaded with sugar, just enough honey to keep it together.
Jessica DeMay says
Thanks, Carol! Yes, it's only lightly sweetened, but it's so delicious!
Mary Ann | the beach house kitchen says
Love ALL the ingredients in this granola Jessica! Your photos are gorgeous! Looks like the PERFECT summer breakfast!
Jessica DeMay says
Thanks Mary Ann! You are so sweet! Granola is not the easiest thing to shoot 🙂