This paleo granola recipe is a staple for breakfast as it is nutty, naturally sweetened and perfectly crunchy. Made with nuts, seeds, and coconut, get my recipe and tips for making a grain free granola that the whole family will love.
Line a large baking pan with parchment paper. Preheat the oven to 325°F / 160°C.
With food processor: If you have a food processor, add in the almonds, walnuts and pecans. Pulse for about 15 times to roughly chop the nuts. Without food processor: Roughly chop the almonds, walnuts and pecans.
In a large bowl, mix together the almonds, walnuts, pecans, coconut chips and sunflower seeds.
In a small microwavable bowl, add in the honey, coconut oil, vanilla extract, sea salt and cinnamon. Gently heat in the microwave until it's warm and it mixes together easily.
Pour the honey mixture over the nuts and seeds and stir well to make sure everything is well coated.
Gently pour everything onto the baking pan, and use a spatula to spread the mixture out evenly.
Bake in the middle rack of the oven for about 20 minutes, stirring once halfway through. The paleo granola should be a bit soft when you take it out of the oven, and will harden as it cools. Allow it to cool in the pan completely.
Once the granola is fully cooled, gently break apart any large clumps and mix in the dried blueberries.
I like to keep this paleo granola a bit soft because there is plenty of crunch from the nuts. To do so, I watch the oven very closely when the granola is close to being done and take it out while the honey mixture is still soft and slightly bubbling in the oven.The difference between soft and crunchy can be about 1 -2 extra minutes in the oven.