Simple and delicious healthy recipes

Paleo Granola

paleo granola

One of the most common questions I get when people find out I don’t often cook with gluten or sugar is “what do you eat for breakfast?” For many, the idea of not having bread or cereal for breakfast is baffling. So here’s a favourite at our place…



Makes 1 giant mason jar full

If you don’t have some of these ingredients – don’t worry – any combination of nut/seed etc and quantity will work just fine.

Nut are expensive, so if you want to flesh out this recipe and make it last longer on the cheap, add  extra puffed quinoa, gluten free oats and buckwheat as these are the cheapest ingredients.

3 cups of any mixed nuts (I use a combo of mostly almonds, peanuts & cashews but sometimes I lash out and add hazelnuts, pecans &/or macadamias)
2 cups coconut chips
1/2 cup buckwheat
1/3 cup chia seeds
1/3 cup sesame seeds
1/3 cup flax seeds
1/2 cup pepitas (pumpkin seeds)
1/2 cup sunflower seeds
1/2 cup coconut oil
3/4 cup raw honey or rice malt syrup
2 tbsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1/3 cup goji berries
1/3 cup dried cranberries
1/2 cup gluten free oats &/or puffed quinoa


Place a sheet of baking paper or a reusable silicone baking mat on a large baking tray and preheat the oven to 160°C.

Chop the mixed nuts roughly or whiz in a food processor and place in a large bowl. A variety of sizes with the chopped nuts is desirable.

Add the coconut chips, seeds, buckwheat, cinnamon, cloves, nutmeg, honey or rice malt syrup and coconut oil and mix well. If the coconut oil is too hard to mix, don’t worry it will melt in the oven.

Spread the mixture out on the baking tray and bake for 12 mins.

Take the tray out and toss the nuts exposing the ones on the bottom. Bake again for 15 mins.

Repeat this about 2-3 times or until it all looks slightly toasted and fragrant. You can control how toasted you like your granola. Just remember to keep an eye on it!!

Remove from oven add the dried fruit, oats and puffed quinoa. Add a little more honey or rice malt syrup if it needs.

Allow to cool completely before transferring to an air tight container.

Keeps in an air-tight container for up to 6 weeks.

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