Paleo granola
Crunchy grain-free granola of almonds, pumpkin seeds, sunflower seeds and coconut, baked slowly with cinnamon and maple syrup. A beaten egg white holds it in big, crisp clusters. Eat it by the handful, or over fruit with a splash of almond milk.
- Time
- 75 min (10 prep + 65 cook)
- Servings
- 16
- Per serving
- 216 kcal
- Protein
- 7 g
Ingredients
- 1 cup almonds, roughly chopped
- 1 1/2 cups raw pumpkin seeds (pepitas)
- 3/4 cup sunflower seeds
- 1/2 cup shredded coconut, unsweetened
- 1 large egg white
- 1/4 cup maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
Steps
- Heat the oven to 300°F and line a large baking sheet with parchment paper.
- Mix the almonds, pumpkin seeds, sunflower seeds and coconut in a large bowl.
- Whisk the egg white in a small bowl until frothy, then whisk in the maple syrup, melted coconut oil, vanilla, cinnamon and salt. Pour this over the nuts and seeds and stir until everything is coated.
- Spread the mix on the sheet in an even layer about 1/2 inch deep, and press it down with the back of a spoon so it bakes into clusters.
- Bake for 30–35 minutes, turning the sheet halfway, until deep golden and dry to the touch. Do not stir it, or the clusters will break up.
- Let it cool on the sheet for at least 30 minutes, where it crisps up, then break it into pieces. It keeps 2 weeks in an airtight jar at room temperature, and freezes for 3 months.
Good to know
Can I make it nut-free?
Yes, replace the almonds with more pumpkin seeds, for about the same score.
Why did mine burn at the edges?
Nuts and maple brown quickly near the edges of the sheet. Turn the sheet halfway through and take it out as soon as the middle looks dry; it crisps further as it cools.
Per
- Calories
- 580
- Protein
- (14%)
- 20 g
- Fat
- (71%)
- 45 g
- Carbohydrates
- (15%)
- 26 g
- of which sugar
- 11 g
- Fiber
- 7 g
- Sodium
- 145 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3460 kcal goes into the pot and 646 g of ingredients comes out as about 596 g of food: 580 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.