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Paleo Grain-Free Granola Recipe

This recipe is as basic as it gets. It is very adaptable and substitute-friendly. Swap any nuts, seeds, or spices you like to make it your own.
Course Snack


  • 1/2 cup melted coconut oil
  • 1/3 cup almond butter
  • 1/4 cup maple syrup
  • 1/4 cup flax seeds
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 cup pumpkin seeds
  • 1 cup cashews (chopped)
  • 1 cup pecans (chopped)
  • 1/2 cup coconut flakes
  • 1/4 tsp sea salt


  • Mix the wet ingredients first. Add the melted coconut oil, almond butter, maple syrup, and vanilla to a bowl.
  • In the same bowl add the flax seeds, cinnamon, pumpkin seeds, chopped cashews, chopped pecans, coconut flakes, and sea salt. Mix until the seeds are evenly coated by the wet mixture.
  • Spread out the granola onto a baking sheet with parchment paper. Try to create a very even layer on the pan, so the "thinner" ends of the granola don't burn. Bake in the oven at 325 for 15 minutes.
  • Gently flip the granola so it doesn't all break apart and you still have some big chunks (if you like your granola clustery, like me!)
  • Bake for another 10-15 minutes, being careful to watch, so it doesn't burn. It won't come out of the oven crispy. Let it rest for about 20 minutes to cool and it will crisp up! Store in an airtight container or mason jar for up to 2 weeks.