Double Almond Paleo Granola
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
30 servings
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Calories
163 kcal
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Cuisine
International
Double Almond Paleo Granola
Description
This Double Almond Paleo Granola recipe features two types of almonds combined with coconut and sesame seeds for a textured, nutrient-rich base. The nuts and seeds are mixed with warmed pure maple syrup and melted coconut oil, which is infused with vanilla extract and salt for balanced sweetness and flavor depth.
The mixture is spread evenly on a foil-lined baking sheet prepared with oil to prevent sticking. It is slow baked at a low temperature (275°F) to allow even toasting without burning. The granola is stirred halfway through baking to redistribute and expose pieces evenly. Cooling on the pan firms up the texture.
The finished granola is crunchy and golden with rich almond flavor contrasted by the chewy coconut pieces and subtle sesame seed crunch. It works well as a topping for yogurt or eaten by itself as a snack. The absence of grains makes it suitable for paleo diets.
Proper pan preparation with sprayed foil is essential to prevent the granola from sticking. The mixture should be spread evenly for consistent baking. Stirring mid-bake promotes uniform browning and texture. Cooling fully on the pan helps the granola harden to a pleasant crunch.
Ingredients
- 3 cups blanched sliced almonds
- 2 cups almonds 8 ounces, slivered
- 1 ½ cups unsweetened coconut I love the organic coconut from Trader Joe's
- ½ cup sesame seeds
- ½ cup pure maple syrup
- ¼ cup coconut oil
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
Instructions
- Preheat oven to 275˚F. Line a sheet pan with foil. Spray foil generously with cooking spray. Rub the pan with a paper towel to evenly coat pan with oil. Spray again lightly (Don’t skip this step. This will keep the granola from sticking to the pan after baking)
- Combine almonds, coconut and sesame seeds in a large bowl.
- Over low heat, combine maple syrup and coconut oil until heated through. (You can also heat the maple syrup and coconut oil in the microwave on high heat for 1 minute or until coconut oil is melted.) Remove from heat and stir in vanilla and salt.
- Pour over almond/sesame seed mixture and mix well. Transfer mixture to the prepared baking sheet. Be sure to scrape all the good maple syrup/oil mixture that's left in the bowl. Spread to an even thickness.
- Bake for 30 minutes then stir well with a spatula to redistribute. Return to oven and bake another 15-25 minutes or until a medium golden brown.
- Remove from oven and allow to cool completely on the pan then transfer to airtight storage containers (I use wide-mouth glass jars.) Can be stored at room temperature for a week to 10 days and in the freezer for several months.
Notes
- Generously coat the foil-lined baking sheet with oil to prevent granola from adhering after baking.
- Stir the granola halfway through baking to ensure even browning and texture.
- Allow granola to cool completely on the pan to achieve the desired crunchiness.
- Use full-fat or 2% plain Greek yogurt as a complement if desired.
- Adjust baking time to reach a medium golden brown but avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 59mg | 2% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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