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.

Prep: 10 minsCook: 25 minsTotal: 35 mins
Servings: 12 servings 1x


  • 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


  1. Preheat oven to 275 °F.
  2. In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
  3. 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.
  4. Spread granola mixture evenly onto a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
  6. 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.


*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


© The Real Food Dietitians
Recipe By: Stacie Hassing