make your mornings better — with this simple paleo granola recipe

best simple paleo granola recipe

Most people I know, love granola. When it’s done right, it’s crunchy, savory, sweet, and satisfying. The problem with most granolas is that they are usually pretty carbohydrate and sugar heavy. As more people are adopting elements of a paleo diet (gluten and grain-free), so I set out to create a granola recipe to compliment the lifestyle.

The problem that I’ve found with many of the store bought paleo granolas is that they are too clustery – great for snacking, but not really as a topping. They’re often pretty dried out and tough to chew. I used my beloved best ever granola recipe as a guide, but swapped out the grains with nuts, seeds, and coconut. The result may be even better than the original — and easier to make (no popping amaranth).

I love using sunflower seeds in this recipe, because their shape naturally mimics that of an oat. By cooking them low and slow, they get golden, crunchy and delicious. I also pulse the nuts in the food processor so they have a smaller, more uniform shape. I like using almonds and pecans (I think it was what I had on hand), but feel free to swap in any of your favorites. Hazelnuts or cashews would both be good options.

I shared this recipe with my ‘Paleo 101’ cooking class last month and it was a clear winner. Hope you enjoy it the same.

Cinnamon Spiced Almond-Coconut Granola
 
Ingredients:
 
¼ cup maple syrup
¼ cup coconut oil (liquefied)
2 tablespoons chia seeds
1/4 teaspoon salt
¼ teaspoon cinnamon
1 cup sunflower seeds
½ cup almonds
½ cup pecans
1 cup large coconut flakes
 
Procedure:
 
Preheat oven to 275 and line a large baking sheet with parchment paper. 
 
Mix maple syrup, coconut oil, chia seeds, salt and cinnamon.  Set aside. 
 
Add sunflower seeds to a large bowl.  Add almonds and pecans to a food processor.  Pulse to rough chop.  Add coconut flakes and pulse again until broken down.  Add to sunflower seeds.
 
Pour chia seed mixture over seeds and nuts, mix well to coat.  Spread in an even layer on prepared baking sheet. 
 
Bake for 20 minutes.  Use a wooden spoon to stir on baking sheet.  Bake an additional 10-15 minutes.  Let cool for at least 20 minutes, as the granola will get crispy as it sits.

chia breakfast bowl

chia.pudding 002

What is the best morning meal that is healthy, quick, and will keep you full until lunch? This breakfast bowl is the perfect antidote to your oatmeal rut. Rich in fiber, essential omega-3 fatty acids, and anti-oxidants, its no surprise that chia seeds are being touted as the newest super food. Hemp seeds add an extra boost of protein to start your day off right.

Keep all of these ingredients on hand in your pantry, and this balanced breakfast comes together in under 5 minutes.

Chia Breakfast Bowl

Ingredients:

2 tablespoons chia seeds
1 tablespoon hemp seeds
1 tablespoon goji berries
1/4 cup water
1 tablespoon pumpkin seeds
1/2 banana
1-2 teaspoons raw honey or agave nectar (optional)
coconut or almond milk (optional)

Procedure:

Place chia seeds, hemp seeds, and goji berries in a small bowl. Add water, stir. Let sit for 5 minutes until water is absorbed. Add pumpkin seeds, banana, optional sweetener, and splash of milk if desired. Enjoy!