Paleo Granola

This granola is super simple to make. It’s quick (less than an hour including bake time) and the ingredients are easy to find in any supermarket.  A little bit keeps me satisfied and full of energy for a long day in the mountains.

I like to make a batch of this to have on hand as an easy on-the-go snack for long day hikes and backpacking trips. It’s full of healthy fats and protein. It’s free of gluten, grains, dairy, and refined sugar. It’s calorie-dense, healthy, and delicious. Plus, it’s easy to omit or swap out ingredients depending on what’s in your kitchen!

granola

Paleo Granola

*free of gluten, grains, dairy, refined sugar

1 cup (4.5 oz) chopped pecans
3 cups (6 oz) coarse coconut flakes
1.5 ( 6 oz) cups sliced almonds
1 cup (6oz) pumpkin seeds
1/2 cup (4 oz) sesame seeds
1/2 cup (3 oz) sunflower seeds
1/8 cup (0.75 oz) chia seeds
1/4 cup (1 oz) hemp hearts
1 tsp sea salt (Pink Himalayan is my favorite)
1 tablespoon pumpkin pie spice (blend of nutmeg, cinnamon, ginger, nutmeg, allspice, cloves)

1/2 cup (4 oz) grass-fed butter (or olive oil or coconut oil)
1/2 cup (6.5 oz) honey

Mix all the dries together. Melt honey and butter, and mix into dries. Spread onto parchment lined cookie sheet.

Bake 25 min at 300 or until lightly golden brown. Be careful not to overbake! This can happen quickly.

Allow granola to cool,  and break into clusters of whatever size you like. Add in dried fruit, such as blueberries or cranberries, if desired.

Store in glass jar at room temp for up to 10 days.

Yum!

granola

Like what you’re reading? Sign up here to be the first to know when new posts come out!

4 Replies to “Paleo Granola”

  1. Hi Katie! Quick question on the recipe. Chia seeds: aren’t they only nutritionally “activated” and digestible after they have been soaked so that the gel comes out? I know they add some different texture to the mix, but eating them dried seems like it wouldn’t do much in the gut nutritionally speaking. Love to hear your thoughts.

    1. Hi Andrea! Great question. Chia seeds can absorb 15-20 times their weight in water, forming a gel-like mucilage coating around the seeds, which is a great form of soluble fiber. While there does seem to be nutritional benefits to soaking the seeds (such as increased nutrient absorption and digestion) before eating, my understanding is that you’ll still get the fiber, protein, and healthy fats that come from chia, even if they’re not soaked. That said, it’s not recommended to eat large quantities of unsoaked seeds due to potential issues with bloating and even choking.

    1. I think ghee is a great option, particularly for those who are looking for a lactose-free fat. Ghee is also typically higher in calories, which is great for backpacking. Since all the moisture has been cooked out and the milk solids removed, ghee is shelf-stable and has a high smoke point. I think it’s delicious and would work great in this recipe 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.