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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I like to soak my nuts and seeds first and have assumed I can make the Granola without having to dehydrate them, the thinking being that the process of baking them would also take care of this step. What I’ve found is the Granola is mostly soft and lacking any crunch (with the exception of the bits round the edges of the baking tray that seem to have hardened up and taste great). Could you suggest an adjusted cooking time/temperature that might be more successful, or am I wrong to think I can bake them directly from wet? Having to add in the step of dehydrating would make it such a long process I’m not sure I’d ever get round to making it! Thanks
Hi Sebastian. Yes, I would suggest dehydrating the nuts first before making using to make this granola. The granola is already a little soft and chewy (but still so good) and not super crunchy like the granolas we buy in the store. So starting from already wet nuts I’d imagine would make the granola even more soft as you experienced. So dehydrate the nuts first and than make this delicious granola! Hope that helps. 🙂
This is the best granola I’ve ever eaten. Ever. I never thought I’d be one of those hippy people that made granola, but this stuff is amazing. We’ve been back on Paleo for almost a month now, and it really hits the spot when I’m craving a snack before lunch. It’s SO sweet, hard to believe that it only has 1/3 cup of honey. I’ll be making another batch this weekend for sure!
Love this! Thanks for sharing your feedback. Enjoy the granola!
I don’t usually comment on recipes on blogs, but this is one of our favorites! I love granola but most store-bought ones are FULL of crappy grains and sugars. I make this so that I can control the ingredients. I often use half honey half maple syrup. I also add 1 Cup of whole organic non-GMO oats instead of the sunflower seeds. It’s a very flexible recipe so you can make additions or changes without much worry.
Yes, yes and yes! We love recipes that are flexible and easily adaptable to what one has on hand or what they desire. Glad this one is a winner for you!
Wow! I just made this using a bunch of raw nuts I had left in the pantry – it’s amazing. I made a double batch and while I am glad I did I am worried I am going to eat it all so fast! I’ll have to stash it somewhere hard to reach so I am not snacking on this 24/7! Amazing recipe, so easy to adapt with whatever is on hand, and the perfect texture and flavor. Thank you!!!
This is delicious, thank you for the recipe!