If there’s one thing you’ll usually find in my fridge, it’s a jar of this easy 20-minute paleo granola. While store-bought granola can be convenient, this homemade version is worth the small amount of time it takes. It’s a lower-sugar alternative to most packaged granolas and completely customizable—adjust the nuts, seeds, or spices to suit what’s in your pantry. Once you try it, it may become a staple.
THIS GRANOLA GOES WAY BACK
This granola has been a regular in our home for years and remains one of my most requested recipes. Growing up, I remember visiting my grandparents and my grandma offering me a bowl of granola with milk—those memories inspired this recipe. This paleo version keeps the nostalgic crunch but boosts nutrition with a variety of nuts and seeds and skips extra sweeteners.
It’s satisfyingly crunchy and versatile, which is why I included it in my cookbook, Rachael’s Good Eats. I hope you enjoy it as much as we do.
A SATISFYING, STAPLE SNACK
Making a batch of this granola feels so satisfying. It stores well (especially when doubled) and provides healthy fats, omega-3s, fiber, and a touch of protein from the mix of nuts and seeds. Cinnamon helps balance blood sugar, and a small amount of maple syrup adds gentle sweetness. I love it on smoothie bowls and dairy-free yogurt with fresh berries, or simply as a grab-and-go snack. The classic way is with almond milk and berries, but get creative—this granola works in many ways.
INGREDIENTS YOU’LL NEED:
- Walnuts
- Pecans
- Sliced almonds
- Macadamia nuts
- Pumpkin seeds
- Flaxseeds
- Hemp seeds
- Coconut flakes (desiccated coconut preferred)
- Coconut oil
- Arrowroot starch
- Vanilla extract
- Cinnamon
- Maple syrup
- Sea salt
HOW TO MAKE EASY 20-MINUTE PALEO GRANOLA
Preheat the oven to 325°F. Roughly chop the nuts and seeds by pulsing them one or two times in a food processor—just enough to break them up slightly. If you don’t have a food processor, chop them on a cutting board and transfer to a large bowl.
Stir the chopped nuts and seeds with melted coconut oil, vanilla, maple syrup, arrowroot starch, coconut flakes, cinnamon, and a pinch of sea salt until everything is evenly coated. Spread the mixture onto a parchment-lined baking sheet, but don’t flatten it completely—larger clusters make better granola. Bake for 12–15 minutes, then let the tray sit for about 5 minutes.
Important: do not break up the granola before chilling. Transfer the baking sheet to the freezer for 15 minutes so the coconut oil can firm up and the clusters can set. After chilling, break the granola into chunks and store in an airtight container. Kept in the refrigerator, the granola will stay fresh for several weeks.
RECIPE SUBSTITUTIONS & QUESTIONS
This recipe is highly flexible. Swap or add any nuts and seeds you prefer, or change the spices to suit your taste. For a warm, spiced version, try adding 1½ teaspoons of chai spice before baking. You can also stir in a nut butter for extra richness.
PEANUT BUTTER GRANOLA
To make a peanut butter variation, add 1/2 cup peanut butter and 1/4 cup dry-roasted peanuts to the mixture and stir well before spreading on the parchment-lined sheet. Bake using the same oven temperature and timing.
HOW TO STORE
To preserve the clusters and freshness, store the granola in an airtight container in the refrigerator. If you make a double batch, freeze half and move it to the fridge when you’re ready to use it. A labeled jar makes a pretty and practical option for storage.
WHAT IS PALEO GRANOLA MADE OF?
Paleo granola is grain-free and avoids refined sugars, dairy, and gluten. Typical paleo granola combines nuts, seeds, shredded coconut, coconut oil, and a natural sweetener such as honey or maple syrup to create a crunchy, nutrient-dense mix.
WHAT IS THE DIFFERENCE BETWEEN SHREDDED COCONUT AND DESICCATED COCONUT?
Desiccated coconut is more finely grated, while shredded coconut appears in larger pieces—similar to the difference between grated and shredded cheese. Both can be sweetened or unsweetened; for this recipe I prefer the finer texture of desiccated coconut.
I hope you love this granola—please leave a comment to tell me how it turned out. xx Rachael
LOVE THIS GRANOLA? HERE’S MORE HEALTHY SNACK RECIPES:
Chewy Snack Bars
Peanut Butter Protein Bars
Double Chocolate Zucchini Blender Muffins
Easy 20-Minute Paleo Granola
Ingredients
- 1/2 cup walnuts
- 1/3 cup pecans
- 1/3 cup coconut flakes, (desiccated preferred)
- 1/3 cup pumpkin seeds
- 1/3 cup sliced almonds
- 3 tbsp flaxseeds
- 1/4 cup macadamia nuts
- 3 tbsp hemp seeds
- 1 tbsp arrowroot starch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- pinch sea salt
- 1/4 cup coconut oil
Instructions
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Preheat oven to 325°F.
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Pulse the nuts and seeds once or twice in a food processor to chop slightly, or chop by hand on a cutting board.
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Combine with melted coconut oil, vanilla, maple syrup, arrowroot starch, coconut flakes, cinnamon, and sea salt. Mix until evenly coated and spread the mixture on a parchment-lined baking sheet without flattening it completely.
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Bake for 12–15 minutes, then let cool for 5 minutes.
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Do not break up the granola. Transfer the tray to the freezer for 15 minutes to let clusters set. Break into chunks and store in an airtight container.
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Keeps fresh in the fridge for several weeks.
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Serve with almond milk and fresh berries or enjoy as a snack throughout the day.
Notes
what I used to make this recipe