If you are looking for a Whole30 granola cereal AND cravings curbing paleo granola cookie, this Paleo Granola Recipe is IT.
It’s just what you need to satisfy that crunchy, but salty-sweet craving.
Kit and I made this recipe originally for an intro even that we hosted at LifeWorx Fitness in San Jose. We made a massive batch of this gluten-free granola but prepared them as granola cookies. If you want to make some crunchy, nutty, healthy granola cookies, the instructions are in the recipe.
When you’re a few weeks into your next Whole30 challenge and cannot eat another boiled egg, you will thank me!
One of the things that I missed when I switched to a diet that eliminated refined grains was cereal.
If you can relate, then you will be happy that you found this recipe. I missed the crunch of cereal in a bowl of milk. And then drinking the milk after I ate all the cereal out. And my second favorite way to eat cereal – adding a few scoops on top of greek yogurt along with some berries. Low carb eating can leave you feeling like the only thing for breakfast is eggs.
Luckily, making healthy granola at home is easy, and as a bonus, you get to know all the stuff that goes into it, so you know you aren’t getting any preservatives or excess added sugars. I redid the original recipe and cut the sugar down quite a bit, from 1 ⅓ cups of coconut sugar down to a mere 1/2 cup of coconut sugar. You can also sweeten the granola with maple syrup or honey. My favorite sweetener to use in baking is an unrefined coconut sugar or panela sugar. While yes you are still eating sugar there, the unrefined version of the sweet stuff also contains a lot of minerals and other nutrients that the ultra-refined white thing doesn’t. Think of it like sugar’s less trashy older sister.
I love having granola this for breakfast in a big bowl topped with some almond milk. I usually add in a chopped up apple or berries to make a super satisfying and healthy breakfast that keeps me fueled all day. I get to satisfy my breakfast cereal craving and feel good knowing that I am munching an on healthy homemade granola.
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When you are craving something sweet don’t deny your craving, find the better alternative.
A lot of times when you try to white knuckle your cravings you can end up in binge and now you’re just down at Sprinkles with a 6-pack of cupcakes. I don’t want to see you there girlfriend, so I am giving you a satisfying craving crushing alternative.
I haven’t tried making this yet with a sugar substitute like Swerve. (If you do try this recipe and use one of these sweeteners, I would love to hear how it comes out.) If you haven’t heard of Swerve or other erythritol based sugar substitutes, definitely give them a try. Erythritol is not an artificial sweetener. These sugar substitutes are all natural. So you can still have a Whole30 snack that is naturally sweetened. They have little to no impact on blood sugar. And super bonus if you’re a mom you will glad to now that erythritol doesn’t cause cavities.
The nuts and the coconut oil give this granola two sources of healthy fats. Old fashioned oats give this recipe just the right amount of carbs and toasty crunch. Make sure you buy gluten-free oats. I especially like the extra thick rolled oats. You can also add in flax and chia seeds if you have them. Any combo of nuts works in this recipe so you can use what you like. If you have some favorite nuts, just toss them in.
Here is a breakdown on sweeteners.
Take a look at the USDA Nutrition Database for more info on how these sweeteners compare.
As a side note: If you have trouble finding healthy alternatives in your area mail order is your savior. I am a huge fan of Thrive Market. Not only do they have a massive variety of healthy groceries. Their prices are great and their packaging super earth friendly.
Check them out if you haven’t heard of them.
This recipe makes a pretty big batch of granola, and it keeps well when it’s stored in an airtight container. I have also made this recipe and added dried fruit to it like dried apricots, dried apples, or dried cranberries. It makes the perfect trail mix for an afternoon hike. I made this granola with apple butter instead of sugar and then added in chopped dried apples. It was really fantastic. The point here is that you can start by making this Paleo Granola as is and then once you see how easy it is you can start putting your own twist on it.
Grain Free Granola Cookies
To make the cookie version of this granola recipe just mix it up as stated in the recipe and then scoop it out onto a parchment lined baking sheet using a cookie scoop or tablespoons. You’ll end up with about 72 crunchy granola cookies. These crunchy cookies are perfect for packing in lunches and perfectly sized for portion control. They make a super yummy snack any time of the day.
- 3 cups pecans pieces
- 2 cups almonds sliced
- 2 cups coconut shredded or flaked - unsweetened
- 1½ cups pepitas (pumpkin seeds) - shelled
- 1 cup oats
- 1 teaspoon salt
- 6 tablespoon coconut oil melted
- 4 egg whites
- ½ cup coconut sugar
- Preheat oven to 325 ℉.
- Mix the dry ingredients and coconut oil in a large bowl: pecans, almonds, coconut, pepitas, oats, salt (and coconut oil). Spread on a rimmed baking sheet.
- Bake 10 minutes. Then let cool.
- Whisk the egg whites in a large bowl until foamy. Gradually add the coconut sugar while continuing to whisk.
- Add the two (wet and dry) mixtures together. (It doesn't matter which you add to the other.) Stir until well incorporated.
- Use a tablespoon or a cookie scoop to drop spoonfuls of the mixture onto a parchment-lined baking sheet. Space them evenly. You can place your 'cookies' pretty close to one another. They will not spread much.
- Bake 15 to 20 minutes until golden brown. Transfer to a wire rack to cool. [They will get crispier as they cool.]