Go Back
–+ servings
Sophie

Double Almond Paleo Granola: A Crunchy Delight Awaits!

A crunchy and delicious granola made with almonds, coconut, and sweetened with honey or maple syrup, perfect for a healthy breakfast or snack.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Paleo
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups rolled almonds or almond flakes
  • 1 cup almond flour
  • 1 cup unsweetened shredded coconut
  • 1/2 cup honey or maple syrup
  • 1/2 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup chopped almonds for topping

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled almonds, almond flour, shredded coconut, sea salt, and cinnamon. Mix well.
  3. In a separate bowl, whisk together the melted coconut oil, honey (or maple syrup), and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until everything is evenly coated.
  5. Spread the mixture evenly on the prepared baking sheet. Sprinkle the chopped almonds on top.
  6. Bake for 15-20 minutes, stirring halfway through, until the granola is golden brown. Keep a close eye on it to prevent burning.
  7. Remove from the oven and let it cool completely on the baking sheet. It will harden as it cools.
  8. Once cooled, break the granola into clusters and store in an airtight container.

Nutrition

Serving: 1/2 cupCalories: 210kcalCarbohydrates: 10gProtein: 5gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 3gSodium: 150mgFiber: 2gSugar: 8g

Notes

  • For added flavor, mix in some dried fruit like cranberries or raisins after baking.
  • Substitute the honey or maple syrup with agave syrup for a vegan option.

Tried this recipe?

Let us know how it was!