Honey & Cinnamon Paleo Granola

Name: Honey & Cinnamon Paleo Granola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 2 cups nuts*, raw (preferably a mix of almonds, pecans, walnuts, hazelnuts, etc. ); 1 cup coconut, unsweetened, shredded or flaked; ½ cup sesame seeds, raw; 1 tbsp cinnamon; pinch sea salt; 2 tbsp coconut oil; ¼ cup honey; 1 tsp pure vanilla extract; ½ cup raisins and/or chopped dried figs

August 12, 2022 Janneke Phung

This grain-free, starch-free Honey & Cinnamon Paleo Granola is a staple at my home. It’s my go-to for a quick and easy breakfast for both myself and the rest of my family. We love eating this with fresh berries and homemade almond milk and I’ve been known to sprinkle it on my raspberry sorbet.

See recipe notes below on soaking for easier digestion.

Dry Ingredients

nuts*, raw (preferably a mix of almonds, pecans, walnuts, hazelnuts, etc. )		2 cups
coconut, unsweetened, shredded or flaked		1 cup
sesame seeds, raw		½ cup
cinnamon		1 tbsp
sea salt		pinch

Wet Ingredients

coconut oil		2 tbsp
honey		¼ cup
pure vanilla extract		1 tsp

Optional Additions after Baking

raisins and/or chopped dried figs

½ cup

Directions:

Preheat your oven to 300°F and line a large baking sheet with parchment paper or a silicone baking mat.
Add the dry ingredients (except the raisins and/or dried figs) to a large mixing bowl and stir to combine.
Heat coconut oil and honey over medium heat in a saucepan until melted and well combined. Remove from heat. Add vanilla.
Add the wet ingredients to the dry ingredients and mix so that the dry ingredients are evenly coated.
Spread the mixture evenly on the lined baking sheet and bake for 15 minutes. Use a spatula to toss the mixture for even baking.
Bake another 12-15 minutes. The granola should be golden brown (ovens can vary in temperature, so keep an eye on the granola to prevent burning).
Remove from the oven and let the mixture cool to harden.
Break into chunks and mix in dried fruit, if using.
Store in an airtight container.

Recipe Notes:

Soaking/sprouting nuts: If you have trouble digesting nuts you can soak the raw nuts in salted water overnight. You will then need to dehydrate the nuts before proceeding with this recipe.