Paleo Honey Nut GranolaThis granola recipe can also be made low carb by omitting the dried cranberries and substituting the honey with liquid VitaFiber or FiberYum.

Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

Serves: 6

Recipe author: Kayla Chandler


  • 1/2 C. Walnuts, chopped
  • 1/2 C. Slivered Almonds or Sliced Almonds (I used slivered)
  • 1/2 C. Raw Pumpkin Seeds
  • 1/2 C. Pecan Pieces or Sunflower Seeds (I used pecans)
  • 3/4 C. Unsweetened Shredded Coconut
  • 1/2 C. Unsweetened Dried Cranberries (omit for low carb)
  • 2 Tbsp Unrefined Coconut Oil, melted
  • 1/4 C. Raw Honey (sub with VitaFiber or FiberYum for low carb… links above)
  • 1/4 tsp Sea Salt or Himalayan Salt
  • 1/2 – 1 tsp Cinnamon (optional)


  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Add walnuts, almonds, pumpkin seeds, pecans, and shredded coconut to a large bowl. Toss to combine.
  3. Add coconut oil, honey, salt, and cinnamon to the same bowl and mix until all nuts/seeds are coated with the honey/oil mixture.
  4. Transfer granola mixture to the baking sheet and spread out evenly. Bake for 11-14 minutes, stirring the mixture halfway through baking. Be careful not to burn the mixture. It’ll get crunchier as it cools.
  5. Let cool completely. Stir in the dried cranberries. Store in an air-tight container at room temperature for 7-14 days.
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