Looking for an easy paleo granola recipe? This gluten-free low carb granola is made from nuts and seeds, has no refined sugar, and is filled with clusters. Store bought granola can be filled with sugar and oil but this easy homemade healthy granola recipe is made with wholesome ingredients.
Do you like granola with big clusters? Do you like it a little sweet and a little salty? Do you like it made with minimal ingredients that are almost completely plant based? If you answered yes, well then this chunky paleo granola is for you.
Why is this the best homemade paleo granola recipe?
The base for any paleo granola is nuts, and many of the recipes I’ve seen keep the nuts whole, but I used a food processor in order to get them pretty fine. I wanted to get those big sheets of clusters, and that is exactly what I did.
The result is a perfectly cluster filled granola with just the right amount of sweetness coming from the honey, a little bit of saltiness, and just the right amount of crunch.
You can change up any of the nuts or seeds that you want and I truly think that is the best part. Only have cashews, almonds and sunflower seeds? Perfect! Want to make this completely seed based? No problem.
It’s a very easy granola to make with ingredients that you most likely have at home. The best part about this granola is that it is very crunchy, but it also is slightly soft on the inside.
Why is this paleo granola healthy?
The simple ingredient line up on this recipe makes it so perfectly healthy. We’ve got heart healthy fats coming from all of the different nuts and seeds, plus natural sugar from the honey. This granola is also completely grain free and dairy free, making it perfect for someone who is following the paleo diet.
The nut and seed ingredients are flexible, too. So if you don’t have something, go ahead and skip it and add in more of something else.
Tips for making paleo granola:
Cook low and slow
That’s right, we turn the temperature down to 325F in order to get a nice golden brown on the granola. This will help ensure an even cooking time so the edges don’t burn faster than the middle.
Blend until fine
Make sure you blend your nuts and seeds until small chunks, but not into a flour like consistency. You want it to be slightly fine with some bits and pieces, but enough that when you add the coconut oil, honey, vanilla, and spices that it holds together nicely.
Press down into baking sheet
You want it to be flat, however all touching. Do not leave any space in between the granola. The ultimate goal is to get clusters!
Let cool completely
Letting the granola cool completely before eating is key for getting the perfect size clusters and chunks. Once it is ready from the oven, pull it out and let it cool completely for about an hour or so before using your hand to break into chunks.
How to store chunky paleo granola:
In an airtight ziplock bag or tupperware container in your pantry! The paleo granola will stay good for up to 2-3 weeks in your closet, but I can’t promise it will last that long before you eat it all!
What should I eat this granola with?
The best way to serve this granola is to do everything from serve it on top of yogurt, crushed up and with almond milk and eat it like a cereal, or stick your hand straight in and enjoy the clusters right from the bag.
It’s also really good on top of smoothies! Yum!
Any combination of nuts + seeds will work! Just make sure it totals ~3 cups. I used:
- Preheat the oven to 325F
- In a food processor, blend all nuts + seeds, coconut flakes, cinnamon, and salt until fine (about 3-5 seconds). Nuts will be very small pieces but not powder.
- Pour nuts into bowl, add in chia seeds, oil, vanilla, and honey. Stir till combined.
- Place on parchment lined baking sheet, and press down flat until about half inch thick. Everything should be tightly packed in order to get big clusters.
- Bake in oven for 22-26 minutes or until golden brown.
- LET COOL COMPLETELY – this is the most important step! It will be too soft at first.
- Break into clusters once completely cooled. Store at room temperature.
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