Paleo Granola: Grain Free Goodness

Paleo Granola Recipe

Why Paleo? Isn’t that some kind of fad diet?

I was diagnosed with Hashimoto’s Thyroiditis at the age of 9. The condition I have is an autoimmune condition where my body essentially attacks my thyroid. Moderate exercise, a low FODMAP diet, and the elimination of processed foods all contribute positively to the management of this disease. Although I love traditional homemade granola, I also love feeling good in my body and calm in my mind. This means choosing a Paleo or grain free lifestyle.

Diet trends come and go just like fidget spinners and slap bracelets. Paleo is considered by many to be one of those trends. “I think I’ll keep my carbs” or “I love bread way too much” are often phrases associated with all things Paleo to nonbelievers. I love cheese, bread, cakes, and pies just as much as the next person, but my body is in disagreement. Paleo may be a trend for some, but it is essential for my health. If you have Hashimoto’s or another autoimmune diagnosis, or just want to get away from processed foods, I recommend the Paleo lifestyle.

Paleo Granola Tips & Tricks: Perfectly Imperfect

I generally use the eyeball it method to create recipes and this recipe is no different. The amounts listed below are approximate. It is perfectly okay for things not to be perfect so take this recipe as practice with imperfection.

I use coconut oil for my granola recipes because I love the taste and the health benefits of coconut oil. Prior to putting the granola mixture into the pan to bake, melt the coconut oil in a sauce pan. Melt enough oil to evenly coat the amount of granola you are making. If the granola looks too dry going into the oven, melt more oil. Eyeball it. The consistency of your granola will be your preference and we like ours crunchy, but not stuck together. Play around with the ingredients and the amounts to get the consistency and taste that is right for you and your family.

Paleo Granola: Grain Free Goodness

Cuisine Paleo

Persons

Makes A LOT of Granola

Serving Size

1/4 Cup

Prep Time

10 minutes

Cook Time

23 minutes

Total Time

33 minutes

Notes

The amounts above are approximate. Practicing trusting yourself and the process and know that this will be delicious!

Ingredients

• 1 Bag Sliced (unsalted) Almonds
• 2 Bags Pecan Halves and Pieces (unsalted)
• 1 Bag Sunflower Seeds (unsalted)
• 1 Bag Pumpkin Seeds (unsalted)
• 1 Bag Unsweetened Coconut Flakes
• 1 Bag Frozen Blueberries (unsweetened organic)
• 1 Container Dried Cherries (unsweetened)
• Organic Coconut Oil
• Cinnamon
• Nutmeg
• Vanilla Extract
• Agave or Honey

Instructions

1. Preheat the oven to 350 degrees
2. Line a baking sheet with tinfoil or wax paper. If using tinfoil, spray the pan with a nonstick cooking spray (coconut oil would be best) or butter the pan
3. Combine almonds, pecans, sunflower seeds, pumpkin seeds, coconut flakes, blueberries, & cherries in a large mixing bowl
4. Melt coconut oil in a sauce pan. Start with 1/2 cup and add oil until the entire mixture is coated
5. Add cinnamon, nutmeg, vanilla extract, honey or agave to taste
6. Spread granola evenly onto pan
7. Bake on the center rack of the oven at 350 degress for 23 minutes
8. Allow granola to cool completely before storing it in an airtight container

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