This Paleo Honey Almond Granola is simple to make, naturally sweetened, and so delicious! Perfect as a snack or breakfast, only 6 ingredients and ready in 30 minutes.
If you have never made homemade granola then you are missing out! It is so simple, quick, and much cheaper than store bought. You most likely have all the ingredients on hand already.
Ingredients for grain free granola
6 simple ingredients is all it takes to make this granola. Technically, almonds are used twice so only 5 ingredients. I used whole almonds that I chopped and sliced almonds that I bought. The combination works great, especially paired with the coconut flakes. The honey really helps bind it all together and the coconut oil adds some healthy fats.
Almonds and honey seem to work so great together. I could not quit snacking on this when I was taking pictures. It is crunchy, yet slightly chewy. The coconut gets toasted and it is just so delicious! A little tip I do have- do not eat this straight out of the oven or you will burn your mouth and immediately regret it. Ask me how I know!! 🙂
Gluten Free and Dairy Free Granola
Using coconut oil keeps this dairy free and since it's just almonds and coconut used, it is also naturally gluten free. There are no special flours or hard to find ingredients necessary. How simple!
I love granola that is full of big clusters. The more clusters the better and that is exactly what this granola is. To make it that way, I let is completely cool on the sheet tray without stirring it. Once cool, I break it into pieces. If you don't want big clusters then just stir it right when you remove it from the oven.
You will love this quick, delicious paleo honey almond granola! Gluten free, dairy free, sweet, and great for snacking.
Paleo Honey Almond Granola
- Preheat oven to 300° and line a sheet tray with parchment paper. Set aside.
- In a large bowl, combine sliced almonds, chopped almonds, coconut flakes, and salt. Mix well.
- Add in honey and coconut oil and mix until the almonds and coconut are evenly coated. Dump onto sheet tray and spread evenly.
- Bake for 30 minutes. Remove from oven and let completely cool. Once cool, break into clusters. Store in air tight container.