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!
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
- Preheat oven to 350 F. Line a baking sheet with parchment paper. Set aside.
- Add walnuts, almonds, pumpkin seeds, pecans, and shredded coconut to a large bowl. Toss to combine.
- Then, in the same bowl, add the coconut oil, honey, salt, and cinnamon. 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, tossing the mixture halfway through baking. Be careful not to burn the mixture.
- Once done, let it cool completely. Then, add in the dried cranberries. Store in an air-tight container at room temperature for 7-14 days.