You’re in for a treat with this Maple Syrup and Cinnamon Paleo Granola. It’s lightly sweetened, slightly chewy yet deliciously crunchy. This granola makes for a scrumptious snack and is perfect for topping on your favorite yogurt.
Ingredients:
Feel free to substitute your favorite raw nuts and seeds. We encourage you to use what you have on hand or what sounds best to you.
- Raw walnuts
- Raw cashews
- Raw pumpkin seeds (pepitas)
- Raw sunflower seeds
- Unsweetened coconut flakes
- Coconut oil
- Maple Syrup
- Ground cinnamon
- Pure vanilla extract
- Sea salt
- Dried blueberries – use dried fruit that does not contain sugar
How to make this Paleo Granola recipe
You will need a food processor to make this recipe. You could also use a blender but a processor will work best.
- To make Paleo granola you will need to preheat the oven to 275 °F.
- While the oven is preheating, in a food processor (or blender), add walnuts, cashews, and coconut flakes to chop into small pieces. Do not over blend.
- Next, in a large saucepan, heat coconut oil, maple syrup, cinnamon and salt over medium heat, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add the seeds and processed nuts and coconut flakes and stir to coat.
- Line a baking sheet with parchment paper, then spread granola mixture evenly across the sheet. Bake for 20-25 minutes or until color reaches a light golden brown. Remove from oven and add dried blueberries – may need to gently press into granola mixture.
- Allow the granola to cool for about 20 minutes or until hardened. Break apart granola. Store in an airtight container or mason jar for up to 2 weeks.
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