Move over, grocery store granola – my homemade paleo granola is here. Trying to find healthy granola can be tricky, and this is exactly why I created this paleo granola recipe. Not only is this the best granola that makes a perfect snack or addition to any breakfast, but it’s also incredibly easy to make and completely customizable to your favorite dried fruit or nuts you may be craving.

This paleo granola recipe uses a flexible base of nuts, seeds, and coconut to create big, crunchy clusters that rival anything you’d find at specialty stores. Whether you’re strictly paleo, looking for a grain-free option, or just want to make healthier breakfast choices, this homemade paleo granola delivers on flavor, texture, and nutrition.

❤️ Why You’ll Love This Paleo Granola Recipe

• Easy: What makes this homemade paleo granola the best recipe? How easy it is! Ready in just 40 minutes with only 5 minutes of active prep.
• Customizable: Choose ANY nuts, dried fruit, and spices that you like to create your signature blend.
• Crunchy Clusters: Filled with big clusters of nuts, seeds, and coconut that stay crispy for weeks.
• Dietary Friendly: Paleo, grain-free, gluten-free, dairy-free, and refined-sugar-free with easy vegan modifications.

🍲 Ingredients

Pumpkin Seeds – These little nutritional powerhouses pack serious benefits into this paleo granola. Eating just a small amount provides substantial quantities of healthy fats, protein, and fiber. Their mild, nutty flavor and satisfying crunch make them perfect for granola, and they’re naturally paleo-compliant while adding important minerals like zinc and magnesium.

Cranberries – These tart, flavorful dried berries take this homemade paleo granola to the next level while packing serious antioxidant power. Added after baking to prevent burning, they provide natural sweetness without refined sugar and create perfect flavor contrast with the rich nuts and seeds. Their chewy texture complements the crunchy clusters beautifully.

👩‍🍳 How to Make Paleo Granola

1. Preheat the oven to 325F prepare a baking tray with parchment paper.
2. Add all ingredients to a large bowl. Mix to combine.
3. Transfer the granola mixture to the prepared baking tray and gently press down + together.
4. Bake for 15 minutes.
5. Allow to cool completely and then break apart into a jar or airtight container.
6. Enjoy with yogurt, milk, smoothie bowl, or eat by the handful! Yum!

Air Fryer/Convection Option:
Use 250°F in small batches (2 cups max). Check and stir every 5 minutes for 15-20 minutes total.

🧩 Troubleshooting

• Burnt Edges: Lower oven temp to 250°F, spread thinner, or place rack in center/lower position.
• Soggy Granola: Bake 5-10 minutes longer, spread in thinner layer, or ensure it’s completely cooled before storing.
• No Clusters: Press mixture more firmly before baking, don’t stir during baking, and let cool completely undisturbed.
• Overly Hard Sugar Clumps: Use parchment paper, break apart while just barely warm (not hot), or reduce the sweetener slightly.

🥣 Flexible Base Formula:

• 2 cups mixed nuts (almonds, pecans, walnuts, cashews)
• 1 cup mixed seeds (pumpkin, sunflower, hemp)
• 1 cup unsweetened coconut flakes
• ¼ cup coconut oil (or avocado oil)
• ⅓ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp sea salt
• ½ cup dried fruit (added after baking)

🪄 Tips and Tricks

• Clusters: Press mixture firmly and avoid stirring during baking for maximum clusters. For loose cereal-style granola, stir halfway through.
• Doneness: Look for light golden color at edges, toasty aroma, and dry texture when nudged. Remember it crisps as it cools!
• Sweetener: Honey creates chewier granola, maple syrup makes it crispier. For lower sugar, reduce to ¼ cup sweetener.
• Scaling: Double batches work great – use two sheet pans and rotate positions halfway through baking.

🗒 Variations

• Nut-Free Version: Replace nuts with 3 cups total seeds (pumpkin, sunflower, hemp) plus coconut. Texture will be slightly different but still delicious and school-safe.
• Oil Options: Coconut oil adds subtle sweetness; avocado or olive oil creates more neutral flavor. Each works equally well.
• Sweeteners: Use honey for traditional paleo, maple syrup for vegan, or blend 1 cup dates with ¼ cup water for refined-sugar-free option.
• Spice Variations: Try pumpkin spice blend, chai spices, cocoa powder (2 tbsp), or orange zest (1 tbsp) for different flavor profiles.

🍫 Flavor Variations

• Chocolate Chunk: Add 2 tbsp cocoa powder to dry ingredients, stir in ½ cup chopped dark chocolate after cooling.
• Tropical Crunch: Use macadamia nuts, add dried mango and pineapple, extra coconut flakes, lime zest.
• Cinnamon-Honey: Use honey as sweetener, double the cinnamon, add dried apple pieces.
• Nut-Free School Snack: All seeds + coconut base, dried cranberries, mini chocolate chips (dairy-free).

🍴 Serving Ideas

• Layer over coconut yogurt with fresh berries and a drizzle of almond butter
• Sprinkle on breakfast bowls for added crunch
• Top chia pudding or smoothie bowls
• Enjoy as a snack mix with fresh fruit
• Pair with sheet pan pancakes for a complete breakfast spread
• Use in energy bites for double-granola crunch

🗒 Best served with

• Fresh Fruit Salad
• Vegan Cinnamon Rolls
• Yogurt Parfait

👝 How to Store Leftovers

Store in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 3 weeks, or in the freezer in jars or freezer bags for up to 3 months. To refresh granola that’s lost its crunch, spread it on a baking sheet and warm it at 250°F for 5-10 minutes, then cool it completely.

🤔 Common Questions

Crunchy Paleo Granola (Easy Grain-Free Cereal) 🥣

Created By: Maria Koutsogiannis

5 from 19 votes

🥣 Ditch the store-bought stuff for this crunchy homemade paleo granola loaded with nuts, seeds, and coconut! Grain-free, naturally sweetened, and ready in 20 minutes with big clusters that stay crispy for weeks – customize it with your favorite mix-ins!

Print Recipe Pin Recipe Share on Facebook

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Vegan Breakfast

Cuisine Vegan Vegetarian, Dairy-Free, Gluten-Free, Sugar Free, Paleo

Servings 8

Calories 368 kcal

Video

Ingredients

  

1x2x3x

• ¾ cup pecans pieces
• ½ cup walnuts pieces
• ½ cup coconut flakes
• ⅓ cup pumpkin seeds
• ¼ cup sliced almonds
• 3 tbsp flaxseeds
• 3 tbsp chia seeds
• 3 tbsp hemp seeds
• 1 tbsp arrowroot powder
• 1 tbsp vanilla
• 1 tsp cinnamon
• ½ tsp salt
• ¾ cup dried sweetened cranberries
• 3 tbsp maple syrup
• ¼ cup coconut oil melted

Shop Ingredients on Jupiter

Instructions

 

• Preheat the oven to 325F prepare a baking tray with parchment paper.
• Add all ingredients to a large bowl. Mix to combine.
• Transfer the granola mixture to the prepared baking tray and gently press down + together.
• Bake for 15 minutes.
• Allow to cool completely and then break apart into a jar or airtight container.
• Enjoy with yogurt, milk, smoothie bowl, or eat by the handful! Yum!

Notes

If you are not vegan, you can use honey in place of maple syrup.

Use ANY nuts, dried fruit, and spices that you wish. You get to customize your granola. This recipe is a great base for you to play with-change any ratio of ingredients!

If you want to add chocolate chips or chopped chocolate, incorporate it after baking to keep the pieced intact 

OR bake it with the granola and mix directly out of the oven to coat in chocolate. Yum! ☺

Store in an airtight container at room temperature for 2 weeks, or in the freezer for 1 – 2 months.

Nutrition

Serving: 8 | Calories: 368kcal | Carbohydrates: 15.4g | Protein: 9.6g | Fat: 32.2g | Saturated Fat: 5.9g | Polyunsaturated Fat: 14.3g | Sodium: 200.1mg | Fiber: 10g | Sugar: 1.8g

Review This Recipe Let us know how it was!