Homemade Paleo Granola

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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 splash of 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. One, maple syrup, and, two, nut butter. For the record, I use roasted almond butter, and it’s absolutely fabulous.

Spiriteds, those two ingredients alone take what would otherwise be your run-of-the-mill granola and make it downright fabulous. And truth be told, I don’t love paleo granola as a general rule because 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? 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 by the handful as a crunchy snack. However you want to enjoy it, just go for it.

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

So, grab a baking sheet, your favorite nuts and seeds, and let’s bake this!

Homemade Paleo Granola is

• Gluten-Free
• Vegan
• Paleo
• Sweet and salty
• Crunchy and crispy
• Perfect for breakfast or snack time
• Delicious by itself or with milk
• Easy to store

Side note: How you sweeten your granola will determine whether it’s paleo, vegan, or both. If you want a vegan AND paleo option, then use 100% pure maple syrup. 100% pure honey can be used in a paleo version, while agave nectar will work in a vegan recipe.

Homemade Paleo Granola ingredients

To make your own paleo granola, you will need:

• Chopped Nuts. Pecans, cashews, almonds, and shredded coconut are great! The options are endless! But heed this note: coconut tends to crisp faster than the other ingredients, so make sure it is coated well with the wet ingredients and keep a close eye on it to make sure it doesn’t burn.
• Seeds. Pumpkin and sunflower seeds are perfect for this recipe.
• Nut (or seed) butter. I use almond butter in this recipe, but you can use another nut or seed butter of choice. And I would also suggest using a brand made from roasted ingredients without additional add-ons or mix-ins.
• 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, then add it, along with the vanilla, to the maple syrup and nut butter.
• Spices. I tend to mix and match my spices, and I favor cinnamon as the base. Then I add additional spices to round out the flavor, including allspice, nutmeg, ginger, and cloves.
• 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

1. Set the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl stir together the nuts, seeds, and spices. 
3. In a smaller bowl, combine the nut butter, maple syrup, melted coconut oil, and vanilla. Pour the wet ingredients over the dry ingredients and stir until they are evenly coated.
4. Then spread the mixture onto the parchment paper so it forms a single, even layer and bake for about 20-25 minutes, stirring the mixture once halfway through. Remove from the oven and let cool.
5. As it cools, you can lift the parchment paper and transfer it to a bowl where you can break up the granola mixture, shaking it back into the bowl. Store the granola in an airtight container for about two weeks.

Helpful equipment: I like to work with a large mixing bowl and a large baking sheet. If your baking sheet has sides or a lip, then plan for a few extra minutes of baking time. And if you don’t have a large baking sheet, then split the granola into two batches and bake separately.

Recipe tips and tricks

• Use fresh nuts and seeds. This suggestion might seem obvious, but I have found this recipe doesn’t crisp-i-fy nuts and seeds that are stale or chewy.
• To keep the granola fresh, store it in an airtight container. Then as you enjoy it throughout the week, transfer it to smaller containers to maintain the airtight fit.
• Add fresh or frozen fruit, or even a few pieces of chocolate, to your bowl of granola.
• Use a large baking sheet and spread the granola in a single layer. If you find the baking sheet area is too small, then break up the granola into smaller batches for baking. You can divide the granola between two baking sheets, however for best results, bake them separately, if you have the time. This way they don’t compete for oven heat or bake unevenly. If you need to bake both sheets at the same time, then flip-flop their placements halfway through the bake time, so the one on top gets moved to the bottom and the one on the bottom gets moved to the top.
• If the baked granola comes out soft, please do not panic. As the coconut oil cools and reaches room temperature, the granola will solidify into a crunchier texture. If you find the granola is still soft after several minutes, then pop it back into the oven and bake for a few more minutes.

Also, speaking of tips and tricks, sincere shoutouts to the following bloggers for the recipe inspiration: Our Full Plate’s Homemade Paleo Granola Crunch and Paleo Running Momma’s Pumpkin Spice Granola!

More nuts and seeds recipes!

And if you’re on a nuts and seeds kick, then you might enjoy these nutty treats!

• Maple Candied Mixed Nuts
• Cinnamon Roasted Pecans
• Roasted Pumpkin Seeds

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know how glad I am you’re here. ❤️

Homemade Paleo Granola

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This Homemade Paleo Granola made with maple syrup is crispy-crunchy good and easy to customize! It’s an out-of-this-world sweet ‘n salty breakfast granola! {Paleo + Vegan}

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 cups 1x
• Category: Breakfast
• Method: Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Dry ingredients:

• 2 cups chopped nuts (think cashew, almond, pecan, and/or walnut)
• 2 cups seeds (think pumpkin and sunflower)
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Pinch of sea salt, optional

Wet ingredients:

• 2 tablespoons roasted nut butter (I use almond butter)
• 1/2 cup maple syrup
• 1–2 teaspoons vanilla
• 2 tablespoons coconut oil, melted

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Instructions

1. Set the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl stir together the nuts, seeds, and spices.
3. In a smaller bowl, combine the nut butter, maple syrup, melted coconut oil, and vanilla. Pour the wet ingredients over the dry ingredients and stir until they are evenly coated.
4. Then spread the mixture onto the parchment paper so it forms a single, even layer and bake for about 20-25 minutes, stirring the mixture once halfway through. Remove from the oven and let cool.
5. As it cools, you can lift the parchment paper and transfer it to a bowl where you can break up the granola mixture, shaking it back into the bowl. Store the granola in an airtight container for about two weeks.

Notes

• Use fresh nuts and seeds. This suggestion might seem obvious, but I have found this recipe doesn’t crisp-i-fy nuts and seeds that are stale or chewy.
• To keep the granola fresh, store it in an airtight container. Then as you enjoy it throughout the week, transfer it to smaller containers to maintain the airtight fit. 
• Add fresh or frozen fruit, or even a few pieces of chocolate, to your bowl of granola. 
• Use a large baking sheet and spread the granola in a single layer. If you find the baking sheet area is too small, then break up the granola into smaller batches for baking. You can divide the granola between two baking sheets, however for best results, bake them separately, if you have the time. This way they don’t compete for oven heat or bake unevenly. If you need to bake both sheets at the same time, then flip-flop their placements halfway through the bake time, so the one on top gets moved to the bottom and the one on the bottom gets moved to the top. 
• If the baked granola comes out soft, please do not panic. As the coconut oil cools and reaches room temperature, the granola will solidify into a crunchier texture. If you find the granola is still soft after several minutes, then pop it back into the oven and bake for a few more minutes.