Paleo Cinnamon Honey Granola

Any other yogurt and granola lovers out there? When our family did a modified Whole 30 (really more of an elimination diet) with our kids back in February of this year, the thing my husband and I missed the most was our morning yogurt with granola. We both eat that for breakfast EVERY morning.  Since finishing the modified Whole 30, our eating habits have changed a bit, amongst other changes we have switched to plain yogurt (I couldn’t give up yogurt, or dairy for that matter, completely!) and have drastically reduced our gluten intake.  Thus my search began for a yummy gluten free, grain free granola with no refined sugar that still created those amazing, crunchy clusters.  This recipe from Julia over at The Roasted Root is the best one we’ve tried so far.  I will be making a big batch of this to take on our road trip to Washington this summer.

Ingredients:

• 2 cups raw walnuts
• 2 cup raw cashews
• 1 cup raw pumpkin seeds (pepitas)
• 1 cup unsweetened shredded coconut (I like the finely shredded coconut, mainly because we are not big coconut fans in this house)
• 1 cup dried cranberries (or whatever dried fruit you would like)
• 1 egg white lightly beaten
• 2 tablespoons water
• 3 tablespoons avocado oil (grapeseed, olive oil, or coconut oil works too)
• 1/3 cup honey
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt

Directions:

Preheat oven to 300°. Prepare a large cookie sheet with parchment paper. Place the walnuts, cashews, and pepitas in the bowl of a food processor or powerful blender. Pulse to chop into smaller pieces (you don’t want them to get too small).

Before pulsing.

After pulsing.

In a medium bowl, whisk the egg white and water until frothy.

Frothy egg white and water.

Add the oil, honey, vanilla, cinnamon, and salt. Whisk until well mixed. Stir in the chopped nut mix and the shredded coconut. Mix well.

All mixed up.

Pour onto a large cookie sheet lined with parchment paper and press out to about 1/4 inch.

All spread out and pressed together.

Bake at 300° for 30-40 minutes, stirring after 15 minutes.  When done I turn off the oven and let some of the heat out and put the granola back in the oven and check on it every 10 minutes or so until it is lightly browned.  Finally, take the pan out and let the granola cool completely before breaking it into clusters and adding the cranberries. Store in a large jar, tupperware, or ziplock bag in the fridge.

Yummy, large, granola clusters.

Have you tried other similar granola recipes that are great?  Please let us know in the comments below.

Print Recipe

Grain Free Cinnamon Honey Granola

Grain free, cinnamon honey granola with yummy clusters.

Course

Snacks

Prep Time

10 minutes

Cook Time

35 minutes

Servings

quarts

Ingredients

• 2 cups raw walnuts
• 2 cups raw cashews
• 1 cup raw pumpkin seeds pepitas
• 1 cup unsweetened shredded coconut I like the finely shredded coconut, mainly because we are not big coconut fans in this house
• 1 cup dried cranberries or whatever dried fruit you would like
• 1 egg white lightly beaten
• 2 tablespoons water
• 3 tablespoons avocado oil grapeseed, olive oil, or coconut oil works too
• 1/3 cup honey
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Course Snacks Prep Time 10 minutes Cook Time 35 minutes Servings quarts Ingredients 2 cups raw walnuts 2 cups raw cashews 1 cup raw pumpkin seeds pepitas 1 cup unsweetened shredded coconut I like the finely shredded coconut, mainly because we are not big coconut fans in this house 1 cup dried cranberries or whatever dried fruit you would like 1 egg white lightly beaten 2 tablespoons water 3 tablespoons avocado oil grapeseed, olive oil, or coconut oil works too 1/3 cup honey 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon salt

Instructions

1. Preheat oven to 300. Prepare a large cookie sheet with parchment paper.
2. Place the walnuts, cashews, and pepitas in the bowl of a food processor or powerful blender.
3. Pulse to chop into smaller pieces (you don't want them to get too small).
4. In a medium bowl, whisk the egg white and water until frothy.
5. Add the oil, honey, vanilla, cinnamon, and salt. Whisk until well mixed.
6. Stir in the chopped nut mix and the shredded coconut. Mix well.
7. Pour onto a large cookie sheet lined with parchment paper and press out to about 1/4 inch.
8. Bake at 300° for 30-40 minutes, stirring after 15 minutes.
9. Turn off the oven and let some of the heat out of the oven. Then put the granola back in the oven and check on it every 10 minutes or so until it is lightly browned.  
10. Take it out and let it cool completely before breaking into clusters and adding the cranberries. Store in a large jar, tupperware, or ziplock bag in the fridge.