Paleo Granola

I can’t believe I haven’t posted this sooner. It is one of our weekday go-tos for breakfast and it is simple to make. With everyone starting back to school, I know I can use all the ideas I can get to give everyone the chance to have a healthy breakfast while still making it to work or the bus on time so I thought I would share this easy Paleo Granola recipe as well as some of my other favorites!

Whether you like milk (we do almond or raw cow’s milk) or yogurt, granola is a great way to include healthy fats in your diet. Top it with fresh fruit and you have a complete meal that is easily portable. You can make up granola parfaits in 8 oz jars on Sunday afternoon for quick grab-n-go breakfasts for the week. Or if you have the luxury to sit down as a family, just have all your fruit washed and cut up, jams and honey ready and a batch of this paleo granola made each week and it’s just as easy to let everyone create their favorite combination in the morning. To make it feel more festive even on an otherwise boring Wednesday morning, use Sundae, martini or margarita glasses like we used above.

Paleo Granola Parfait

Since we all like variety, here are some other quick breakfasts that we rotate in each week:

  • Eggs with Salsa Macha – We usually fry a couple of eggs and serve either with lightly sauteed or raw spinach (or kale) and salsa macha but Beth at Tasty Yummies goes a step further with her baked version. You can assemble these ahead of time and put in fridge then pop in the oven while you are getting ready. You could make them with only one egg at a time in 8 oz wide mouth mason jars to take with you to work. Add a side of bacon or berries and you’re set for the morning.
  • Toast with Nut Butter & Jam – While the hubs and I try not to eat grains, my boys need some sort of filler, so I keep gluten-free bread or bread mixes around for them. They eat them with organic peanut butter, homemade almond butter and my easy paleo jam or honey.
  • Paleo Muffins – Make muffins up on a slow day, usually a Saturday or Sunday and store them in the fridge or freezer for healthy grab ‘n go breakfasts or even snacks. My family’s favorites are Blueberry Lemon like these from Delicious Meets Healthy or banana chocolate like the gooey looking almost-cupcakes on Texanarin.
  • Protein Shakes – These are mainly for my 6’2″ 14-year old (yes, you read that right!). He is playing high school level sports for the first time and is upping his protein intake. He uses Naked Whey protein powder along with almond or raw cow’s milk and maybe frozen fruit for something different. (Note: this is the best price for protein powders I’ve found anywhere, and BONUS this whey is 100% GMO free, grass-fed and completely raw!)
  • FrittatasThis is a two-fer (Texas speak for getting something extra)! You can clean out your fridge while serving a healthy breakfast that you can make ahead. (Maybe it’s a three-fer?) Use whatever vegetables and cheese you have on hand, a few eggs and a quick run in the oven and you are set!

Paleo Granola


  • 1 cup raw sliced almonds

  • ½ cup raw chopped cashews or hazelnuts

  • ½ cup raw chopped walnuts or pecans

  • ¼ cup raw shelled pumpkin seeds (pepitas)

  • ¼ cup raw shelled sunflower seeds

  • ¾ cups unsweetened coconut flakes

  • 2 tbsp coconut oil

  • 1/4 cup raw honey

  • ½ tsp vanilla

  • ½ tsp sea salt

  • 1 cup raisins or juice-sweetened cranberries


  • Preheat oven to 275 F. Place the almonds, cashews, walnuts, pumpkin seeds, sunflower seeds and coconut flakes in a food processor or blender and pulse a few times to break into small chunks.
  • Place the egg white in a large bowl and whisk well. (If not using the egg white, just transfer the pulsed nut mixture to a large bowl.)
  • Combine the coconut oil, raw honey, vanilla and sea salt in a medium sized saucepan over medium-high heat and allow to melt.
  • Slowly whisk into the beaten egg white, then add the pulsed nut mixture and stir until the everything is fully coated.
  • Spread the granola mixture evenly onto a baking sheet lined with parchment paper and cook for about 20-25 minutes or until lightly browned, stirring once or twice. Remove from the oven, add the raisins and press the mixture together firmly to form a tight, flat surface.
  • Allow to cool for about 20-30 minutes or until fully hardened, and then break apart. Store in an airtight container for up to a week.


  • Feel free to use any chopped dried fruit that you have on hand. You can also interchange nuts depending on what your family likes.

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