Homemade Paleo Granola

This Homemade Paleo Granola made with maple syrup is crispy-crunchy good and easy to customize! Mix and match your favorite nuts and seeds. Then add a little nut butter, pour on a little vanilla, and sprinkle with several spices for an out-of-this-world sweet ‘n salty breakfast granola! {Paleo + Vegan}

Homemade Paleo Granola is not just any breakfast granola. Oh no. It’s different. And I’m convinced there are two reasons why:

1. Maple syrup
2. Nut butter (I use roasted almond butter)

Friends, those two ingredients alone take what would otherwise be your run-of-the-mill granola and turn it into something downright fabulous. And truth be told, I don’t love paleo granola as a general rule. It just never has the right balance of sweetness and crunch.

But this Homemade Paleo Granola? Well, I love it. Like, just sit and eat because it’s morning and I’m still in my bathrobe love it. Or because it’s time for a late-night snack love it. Or because it’s 3:30 in the afternoon…somewhere in the world love it.

Does it really matter the reasons why? Save yourself the time, just skip the details, and make a batch of paleo granola for yourself. Your tastebuds will know right away it was a solid choice. Serve your granola with almond milk, fresh or frozen fruit, or just by the handful as a crunchy snack.

If you have been on the fence about making your own granola, it’s time to hop off and bake some. This recipe is super-simple, your kitchen will smell fantastic while it bakes, and your tastebuds will thank you!

HOMEMADE PALEO GRANOLA INGREDIENTS:

To make your own paleo granola, you will need:

• Chopped Nuts. Pecans, cashews, almonds, shredded coconut. The options are endless!
• Seeds. Pumpkin and sunflower seeds are perfect for this recipe.
• Nut butter. I use almond butter in this recipe, but you can use another nut butter of choice. And I would also suggest using a brand made from roasted nuts without additional ingredients.
• Sweetener. My hands-down favorite sweetener in this recipe is maple syrup. It pairs beautifully with almond butter, offers just the right amount of sweetener, and is vegan and paleo!
• Coconut oil and vanilla extract. Keep it simple – melt the coconut oil, and add it, along with the vanilla, to the maple syrup and nut butter.
• Spices. I tend to mix and match my spices. Usually one teaspoon cinnamon and then a combination of nutmeg, ground cloves, ginger, and allspice for the remaining two teaspoons of spice.
• Sea salt. You can add a pinch of sea salt unless, like me, you inadvertently grab salted nuts and seeds, in which case omit the extra sea salt.

HOW TO MAKE HOMEMADE PALEO GRANOLA:

Grab a large bowl and let’s start in…

1. Set the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl combine two cups of nuts with two cups of seeds. In a smaller bowl, combine the wet ingredients: nut butter, maple syrup, melted coconut oil, and vanilla. Add the spices to the wet ingredients and stir.
3. Pour the wet mixture over the mixed nuts and seeds and stir until evenly coated.
4. Then spread the mixture onto the parchment paper so it forms a single, even layer and bake for about 25 minutes, stirring the mixture once halfway through. Remove from the oven and let cool.
5. As it cools, you can lift the parchment paper up and transfer it to a bowl where you can break up the granola mixture, shaking it into the bowl itself. Store in an airtight container for about two weeks.

BEST PRACTICES FOR THE PERFECT BREAKFAST GRANOLA:

This is a straightforward paleo granola recipe, and below are a few best practices to get the most out of the process!

• Do not over-bake the granola. It will continue to “cook” as it cools and become crispier as it sets.
• For a crispy granola, store in an airtight container in the fridge.
• Add fresh or frozen fruit or even a few pieces of chocolate to your bowl of granola.

And if mixed nuts are your thing, then you might enjoy Maple Candied Mixed Nuts! And if you’re in the mood for some coffee to go with your granola, then you might want to check out Dairy-Free Vanilla Cashew Coffee! Lastly, but never lastly, today’s recipe is inspired by Our Full Plate’s Homemade Paleo Granola Crunch and Paleo Running Momma’s Pumpkin Spice Granola!

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