You’re in for a treat with this Honey Cinnamon Paleo Granola. It’s lightly sweetened, slightly chewy yet deliciously crunchy. This granola makes for a scrumptious snack and is perfect for topping on your favorite yogurt.
Paleo Granola is made with real food ingredients.
This recipe comes together with a blend of nuts and seeds, coconut flakes, honey, cinnamon and vanilla. The honey in this recipe provides just the right amount of sweetness and the nuts and seeds add a perfect crunch. This granola is paleo-friendly, grain-free, gluten-free, dairy-free, free of refined sugars and vegetarian. To make this a vegan-friendly recipe you can simply substitute grade B maple syrup for the honey.
Ingredients for Paleo Granola with Honey and Cinnamon
Feel free to substitute your favorite raw nuts and seeds. We encourage you to use what you have on hand or what sounds best to you.
- Raw almonds
- Raw cashews
- Raw pumpkin seeds (pepitas)
- Raw sunflower seeds
- Unsweetened coconut flakes
- Coconut oil
- Honey – for vegan-friendly or if you prefer, use maple syrup.
- Ground cinnamon
- Pure vanilla extract
- Sea salt
- Dried cranberries or cherries – we recommend dried fruit that contains no added sugar.
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How to make this Paleo Granola recipe
You will need a food processor to make this recipe. You could also use a blender but a processor will work best.
- To make Paleo granola you will need to preheat the oven to 275 °F.
- While the oven is preheating, in a food processor (or blender), add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
- Next, in a large saucepan, heat coconut oil, honey, cinnamon and salt over medium heat, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add the seeds and processed nuts and coconut flakes and stir to coat.
- Line a baking sheet with parchment paper, then spread granola mixture evenly across the sheet. Bake for 20-25 minutes or until color reaches a light golden brown. Remove from oven and add dried cranberries – may need to gently press into granola mixture.
- Allow the granola to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.
Ways to serve Paleo Granola
Here are five ways to enjoy this delicious, crunchy, chewy granola.
- As is. It’s so good just on it’s own.
- Sprinkle on top of your favorite yogurt – this could be dairy-free if needed.
- Sprinkle on top of chia pudding for a paleo-friendly breakfast, snack or dessert.
- Sprinkle on top of your favorite salad. It adds a sweet crunch to a savory salad. The perfect combination.
- Give as a gift for someone else to enjoy!
Pumpkin Seeds, a nutrient powerhouse.
We love raw pumpkin seeds, also known as pepitas, for many reasons. Here are a few!
- Very good source of magnesium, manganese, copper & zinc.
- Magnesium, promotes healthy blood pressure & heart as well as proper digestion.
- Zinc enhances immunity.
- Plant-based source of omega-3’s healthy fats and protein.
- Rich source of tryptophan which is helpful for obtaining restful sleep.
- Rich in antioxidants and anti-inflammatory properties.
Is this Gluten Free Granola meal-prep friendly?
YES! This is a great recipe to make a big batch of over the weekend, and then have it on hand for easy breakfasts or snacks during the week!
How to store Paleo Granola
Allow the granola to cool completely. Then transfer to an airtight container or mason jar to store for up to 2 weeks. You can also freeze this grain-free granola for up to 3 months.
Can I make Paleo Granola nut-free?
Great questions! You can. We actually have another recipe on our blog that is a nut-free version of a grain-free granola. You can find that recipe here.
What makes this granola recipe paleo?
This recipe is paleo-friendly because it does not include any gluten, grains, dairy, refined sugar or ultra-processed ingredients. It’s made with real, whole foods and sweetened with honey, a refined sugar-free sweetener. If you are serving this on top of yogurt and what to keep this a paleo-friendly option, you will want to use a dairy-free, almond or coconut milk based yogurt. Another option is to serve the paleo granola with canned coconut milk.
Other granola recipes to try:
Video: how to make paleo granola
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Paleo Granola with Honey and Cinnamon
You’re in for a treat with this recipe! A grain-free, paleo friendly, granola that’s delicious on its own or served with coconut milk or plain yogurt and a few berries.
Ingredients
- 1 cup raw almonds
- 1 cup raw cashews
- 1/3 cup raw pumpkin seeds
- 1/3 cup raw sunflower seeds
- ¼ cup unsweetened coconut flakes
- ¼ cup virgin coconut oil
- 1/3 cup organic honey*
- 1 tsp. pure vanilla extract
- Pinch of sea salt
- 2 tsp. ground cinnamon
- 3/4 cup dried cranberries or cherries
Instructions
- Preheat oven to 275 °F.
- In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
- Heat coconut oil, honey, cinnamon and salt over medium high heat in a large saucepan, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and coconut flakes and stir to coat.
- Spread granola mixture evenly onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
- Allow to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.
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Notes
*For Vegan Option, use Maple Syrup.
Nutrition Information
- Serving Size: 1/12 of recipe
- Calories: 220
- Fat: 17 g
- Sodium: 33 mg
- Carbohydrate: 16 g
- (Fiber: 3 g
- Sugar: 5 g)
- Protein: 5 g
Dietary
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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Delicious. I used some (unknown) amount of honey which was nice. Maple syrup can be a jolt. At the end of mixing it together, I decided I had enough moisture, so I added in a big handful of gluten free oats. Baked as recommended. Once out of the oven, I sprinkled with cinnamon again, and mixed it in with the dried cranberries. I am a big turmeric fan, so I will probably add the turmeric to my individual servings. That’s one of those spices that I find is an acquired taste. I put it in all my cereals and smoothies, but start out with 1/8 teaspoon and work up. Just a suggestion!
Hi Susie,
It’s great to hear you enjoyed the granola with the added oats. Turmeric is definitely an acquired taste and one we love in smoothies and curries. You might love this Sunrise Super Smoothie made with fresh turmeric – it’s one of our faves.
When it comes out of the oven you can add the cranberries then press it firmly into a baking dish to make granola bars. Cut when cool. I keep mine in the fridge. Great for school lunches. I also added white sesame seeds. Its delicious! Great recipe thanks so much!
Great idea, Lisa! I definitely need to make this into bars — and I love the addition of sesame seeds!
Such a tasty recipe! Thanks Jessica and Stacie! 🙂
Just a tip for those who don’t have a food processor or high powered blender. My blender was immediately blending the nuts and coconut into tiny tiny pieces. So, I threw all the nuts and coconut into a large freezer bag and used a wooden roller to “bash” them into small pieces. It worked really well!
Thanks for the love and the awesome tip on crushing the nuts without making them into nut butter!!
Thanks for the love and the great tip for crushing the nuts and coconut without a blender or food processor (Bonus: upper body workout + stress relief!)
Could you tell me what brand of raw nuts and seeds you used and where I can buy them?
Hi Cindy, I actually don’t use a specific brand. I typically purchase raw nuts in bulk at my local coop. Hope this helps!
Second time I make it, First time it got burned badly.
I added sesame seeds and flax seeds, and a dash of allspice.
This time , I was very careful with time, I guess my oven is too hot, went down to 250 and it took literally 9 min.
can’t wait for it to cool off and enjoy it.
Hi Laura,
Fingers crossed that the second time was the charm for you! I have an oven that runs hot too. You can check it by getting an inexpensive oven thermometer at the hardware store or online – if it’s 50 degrees too hot to too cold, then you can adjust your temperature accordingly. You just have to remember to ‘do the math’ each time. Depending on your oven, you may be able to adjust the temperature settings – see your owner’s manual – because the last thing you want to burned granola (or anything, for the matter!)
Thanks for commenting and I love the addition of flax, sesame and allspice. Yum!