Paleo Breakfast: No Grain Granola Recipe

30 Days of Paleo Breakfast Meals

(Day 13)

No-Grain Granola Recipe

Commercially prepared granola is not suitable for a paleo diet because tends to be made with grains as well as plenty of sugar. The following recipe makes use of nuts, coconut, maple syrup and other flavorings to make a healthy, satisfying paleo breakfast. You can use almonds, pecans, walnuts, or any other nuts you like here. We are using coconut sugar, which is a natural sweetener made from the sap of the coconut tree.

We are toasting the granola in the oven, but if you have a dehydrator and prefer to use that, you can dehydrate it at 150 degrees F for 2, maybe 3 hours, or until it is dry. Serve the granola with coconut milk or enjoy it by itself or with fruit. You might like to have raw milk or raw milk yogurt with it instead.

What You Need:

3 cups raw mixed nuts (raisins, optional)
1 teaspoon ground cinnamon
1 1/2 teaspoons sea salt
1 cup shredded coconut
3 tablespoons melted coconut oil
1 cup maple syrup
1 teaspoon vanilla extract
1/4 cup coconut sugar

How to Make It:

Soak the nuts overnight in water first, if you have time (if not, don’t worry). Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Chop the nuts into smaller pieces using a food processor, then combine them in a bowl with the cinnamon, salt and shredded coconut.

Mix the coconut oil with the maple syrup and vanilla, then mix this with the dry ingredients, tossing in the coconut sugar too. When everything is well combined, spread the mixture over the prepared cookie sheet.

Bake for 30 minutes, stirring every 5 minutes or so, until it is well toasted. Don’t let it brown though. Let the granola cool, then store it in an airtight container.

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Save Print Paleo Breakfast: No Grain Granola Recipe Author: CavemanDietBlog.com   Ingredients

• 3 cups raw mixed nuts (raisins, optional)
• 1 teaspoon ground cinnamon
• 1½ teaspoons sea salt
• 1 cup shredded coconut
• 3 tablespoons melted coconut oil
• 1 cup maple syrup
• 1 teaspoon vanilla extract
• ¼ cup coconut suga

Instructions

1. Soak the nuts overnight in water first, if you have time (if not, don't worry).
2. Preheat the oven to 350 degrees F
3. Line a cookie sheet with parchment paper.
4. Chop the nuts into smaller pieces using a food processor
5. Once fully chopped, combine them in a bowl with the cinnamon, salt and shredded coconut.
6. Mix the coconut oil with the maple syrup and vanilla
7. Pour wet mixture in with the dry ingredients and mix, tossing in the coconut sugar too.
8. When everything is well combined, spread the mixture over the prepared cookie sheet.
9. Bake for 30 minutes, stirring every 5 minutes or so, until it is well toasted.
10. Don't let it brown though.
11. Let the granola cool, then store it in an airtight container.

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