Ohhh how I wish I was that person who could stop with just one cookie, one handful of chips, one scoop of granola, etc.
But, I’m not…
And, I know I’m not the only one with this “problem” because my bestie is the same (hmm.. maybe this is why we’re besties… lol).
Okay, you get the point.. sometimes snacking turns into a meal for me 😉
My two MAIN weaknesses when it comes to snacking are: CHIPS (get my cheesy kale chip recipe here) and GRANOLA!
The problem is that most store-bought granolas are FULL of hidden sugars, preservatives, and unhealthy fats… a recipe for disaster that’ll zap your energy and lead to weight gain.
So, today I want to share with you one of my favorite homemade granola recipes that contains minimal ingredients and won’t make you feel tired and sluggish (even if you accidentally eat too much).
This Honey Nut Granola recipe is:
- Paleo Friendly
- Offers a Low Carb Option
- Dairy Free
- Soy Free
- Refined Sugar Free
- Inflammation Free!
NOTE FOR LOW CARB OPTION: If you’re very low carb or Keto, then feel free to omit the dried cranberries altogether and substitute the honey for something like VitaFiber or FiberYum.
Some ways you can enjoy this granola:
- Eat it alone as a snack
- Add as a topping to smoothie bowls
- Add as a topping to yogurts
- Eat it with almond milk like cereal
- Add to chia puddings and/or oatmeal
Paleo Honey Nut Granola
This granola recipe can also be made low carb by omitting the dried cranberries and substituting the honey with liquid VitaFiber or FiberYum.
- 1/2 C. Walnuts (chopped)
- 1/2 C. Slivered Almonds or Sliced Almonds (I used slivered)
- 1/2 C. Raw Pumpkin Seeds
- 1/2 C. Pecan Pieces or Sunflower Seeds (I used pecans)
- 3/4 C. Unsweetened Shredded Coconut
- 1/2 C. Unsweetened Dried Cranberries (omit for low carb)
- 2 Tbsp Unrefined Coconut Oil (melted)
- 1/4 C. Raw Honey (sub with VitaFiber or FiberYum for low carb… links above)
- 1/4 tsp Sea Salt or Himalayan Salt
- 1/2 – 1 tsp Cinnamon (optional)
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- Add walnuts, almonds, pumpkin seeds, pecans, and shredded coconut to a large bowl. Toss to combine.
- Add coconut oil, honey, salt, and cinnamon to the same bowl and mix until all nuts/seeds are coated with the honey/oil mixture.
- Transfer granola mixture to the baking sheet and spread out evenly. Bake for 11-14 minutes, stirring the mixture halfway through baking. Be careful not to burn the mixture. It’ll get crunchier as it cools.
- Let cool completely. Stir in the dried cranberries. Store in an air-tight container at room temperature for 7-14 days.