An easy low-sugar grain-free granola recipe with huge nut and seed clusters. This paleo granola uses coconut flakes and a variety of nuts and seeds like cashews, almonds, pumpkins seeds, and ground flax, and is sweetened with only a touch of maple syrup.
1 cup cashews
1 cup slivered almonds
1 cup coconut flakes
½ cup pumpkin seeds
½ cup sunflower seeds (or more pumpkin seeds)
⅓ cup ground flax
3 tablespoons maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon sea salt
2 tablespoons arrowroot starch*
Preheat the oven to 325F. Line a baking sheet with parchment paper.
Add the cashews to a medium bowl, use the back of a jar to carefully break apart the cashews. You can also do this in a food storage bag or leave them whole. Add in the slivered almond, pumpkin seeds, sunflower seeds, and coconut flakes. Mix until the ingredients are evenly distributed.
Add in the maple syrup, melted coconut oil, vanilla, cinnamon, and sea salt. Mix to combine. Add in the arrowroot (see notes) and mix until the ingredients are coated.
Pour the mixture onto the prepared baking sheet. Use a spatula to spread into a compact but thin layer. Similar to a granola bar in that you want everything touching. Place in the oven for 25-30 minutes rating the tray halfway through.
Remove the tray from the oven and let the granola cool completely before breaking it apart. This creates big clusters. To speed up the cooling time you can place the tray in the freezer after it’s been out of the oven for 5-10 minutes.
Store the granola in an airtight container on the counter or in the fridge for 3 weeks or in the freezer for 3 months.
*I’ve tested this recipe using without arrowroot, with arrowroot, and with almond flour. For the biggest clusters use arrowroot (this can be replaced with tapioca starch), you can also omit it and still get big clusters by letting it cool completely on the tray. The almond flour didn’t do much in for holding the clusters together.