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
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
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.

add this simple dish to your holiday table — maple mustard brussels sprout hash


Whether hosting or guesting this holiday season, this dish will be the perfect compliment to your spread. The best part? It takes less than 20 minutes, and would be fine served warm or at room temperature if you’re short on room in the oven.

Using the slicing attachment on the food processor seems complicated, but it really couldn’t be easier. I also think sliced sprouts are available at some grocery stores.

Roasting thin slices of brussels sprouts dramatically speeds up the cooking time; the edges get crispy and caramelized, and there isn’t the fibrous, bitter bites that brussels can sometimes have.

This recipe yields 4 small servings – but you can easily double or triple. Just be sure to use a separate large sheet pan for each pound of brussels sprouts to prevent overcrowding.

Wishing you a wonderful Thanksgiving and holiday season ahead!

Maple mustard brussels sprout hash


1 pound Brussels sprouts
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground pepper
½ cup fresh parsley, chopped


Preheat oven to 425. Line a large baking sheet with
parchment paper.

Use slicing attachment on food processor to slice brussels sprouts. Place in a large bowl.

Mix together maple syrup, olive oil, and mustard.

Add salt to Brussels sprouts, and then maple mixture. Stir to evenly coat. Arrange in an even layer on baking sheet.

Bake for 15-20 minutes, until edges of Brussels sprouts begin to brown and crisp. Season with pepper (and additional salt if needed). Add parsley, toss, and serve.

Yield: 4 servings