Paleo Breakfast Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
  • 1 cup slivered almonds
  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 cup unsweetened coconut flakes
  • ¼ cup ground flax seed
  • ¼ cup coconut oil (melted)
  • ½ cup sunflower seed butter
  • ¼ cup raw honey
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 1 cup dried unsweetened cranberries
  • 2 cups unsweetened almond milk
  1. Preheat the oven to 300F. Line a large baking sheet with parchment paper.
  2. Combine all ingredients except the dried cranberries and almond milk together in a large mixing bowl. Mix very well until all ingredients are evenly distributed.
  3. Using your hands works best! Spread the mixture evenly on the baking sheet.
  4. Bake for 30 minutes, giving a stir at the 15-minute mark.
  5. Remove from oven and let cool completely. Once cool, transfer to a mixing bowl and add dried cranberries. Toss well to evenly distribute.
  6. Add to a bowl and serve with a bit of almond or coconut milk for breakfast or eat dry as a snack. Enjoy!
Bonus tips!
- If working around a nut allergy use sesame seeds instead of slivered almonds
- Store granola in a mason jar or an airtight container in the fridge for up to 1 week
- Don’t have dried cranberries? No problem! Use raisins instead!
Recipe by Tracy Houle at