I’m really excited to have Stacie and Jessica drop by to share their paleo granola recipe with you on Paleo Newbie today!
As a born and raised Northwest tree-hugger and lover of all things nutty and crunchy, this granola girl can’t wait to whip up a batch!
And while you’re munching on this one, be sure and check out this dynamic duo’s website: Simply Nourished.
Stacie and Jessica are both foodie dieticians. So…not only can they whip up some amazingly healthy meals, they can show you how to make simple changes to your diet to help you feel absolutely fantastic.
“Paleo Granola” Guest Post and Recipe by Stacie Hassing & Jessica Beacom | Food Photography by Jessica Beacom | All Content © Simply Nourished, LLC – Reposted with Permission
[av_dropcap2 color=”default” custom_bg=”#444444″]P[/av_dropcap2]aleo granola is all the rage these days, especially with busy people and busy families.
It’s just so easy to sprinkle on everything from fresh fruit to coconut milk to your favorite smoothie bowl or even just eat it right out of the bag. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-i7mtxz’]
But that can get a little pricey after awhile so we created one you can easily make at home and take with you on the go.
This granola is reminiscent of a clustery cereal with it’s big hunks of honey sweetened nuts, seeds and coconut flakes. And it’s just lightly sweetened but sweet enough to keep you coming back for more.
Kids love this stuff and it’s great for tucking into backpacks and lunchboxes. Little hands love those chunky clusters of goodness, especially when you add a few dried cherries or cranberries to the mix.
This granola will keep in a covered container in the pantry for up to 1 week (if you can keep from eating it all before then) or up to 1 month in the freezer.
- 1⁄2 cup raw sunflower seeds
- 1⁄2 cup sliced almonds
- 1⁄2 cup unsweetened coconut, large flake
- 1⁄2 cup unsweetened coconut, finely shredded
- 1 cup pecans, chopped (may substitute chopped almonds or walnuts)
- 2 Tbsp. almond butter
- 1⁄4 cup honey or maple syrup
- 2 Tbsp. coconut flour (use an additional 12 tsp. if the almond butter is thin and runny)
- 1 Tbsp. cinnamon
- 1⁄8 tsp. sea salt
- Preheat oven to 325ºF.
- Grease a 9x13 baking pan with coconut oil and set aside.
- Mix all ingredients together in a large bowl. You may need to use hands greased with coconut oil to really mix it well.
- Press mixture into an even layer in the bottom of the pan.
- Bake for 10 minutes. Stir, then bake an additional 5 to 10 minutes (checking every 5 minutes) or until lightly golden brown.
- Turn off oven, crack oven door slightly and allow granola to cool in the oven for 20 minutes.
- Remove pan to a wire rack to cool completely. When cool, crumble mixture into a large glass jar or sealed container
Granola will keep at room temperature in a sealed container for up to 1 month. For longer storage, keep in the fridge or freezer.
Hungry for more? Visit Jessica and Stacie’s Simply Nourished website, or find them on social media:
Will this work with sun butter? I am doing the whole 30 so honey is not allowed I was wondering if it would still be tasty without it? Thanks!
Terry, I think sun butter would be fine, but less sweet. Let me know how it works out.
This looks really yummy. I’m new to paleo, but I thought granola was not paleo?
Alena, this granola is made with nuts and seeds. No grains or refined sugars. ?
Trina, thanks for having us as guests and sharing our recipe! We hope your readers love this crunchy, tasty granola as much as we do :)
It was my pleasure Stacie! You girls rock!
Completely unrelated comment here but…..I spelled MY daughter’s name Stacie the same way! :)
Great minds think a like! ?❤️
Does this mean you want me to make it for you? ?
Granola recipe is here: https://www.paleonewbie.com/paleo-granola-recipe-simply-nourished