Paleo Grain-Free Granola with Coconut and Almonds

paleo coconut granola breakfast seed sesame almond wheat/gluten-free vegetarian pescatarian dairy free peanut free soy free kosher

Anna Stockwell

About 5 cups

Source

Ingredients

3 cups unsweetened coconut flakes

1 1/2 cups sliced almonds

1 cup shelled raw pumpkin seeds (pepitas)

1/2 cup sesame seeds

1/2 cup raw sunflower seeds

2 tablespoons chia seeds (optional)

3/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/2 cup honey

2 tablespoons olive oil

1 teaspoon vanilla extract

Method

Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.

Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.

Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.

Granola can be made 1 week ahead; store tightly covered at room temperature.