Classic Paleo Breakfast Granola

As a busy mom of three, I truly believe that food is the ultimate love language. I always strive to fill my kitchen with nourishing, simple recipes that fuel my family for their biggest adventures. This Classic Paleo Breakfast Granola is one of those staple recipes that brings everyone to the table with a smile.

It delivers a satisfying, deep crunch and a warm, toasted flavor that rivals any store-bought brand. Best of all, it skips the refined sugars and grains found in traditional cereals. You will find that this Classic Paleo Breakfast Granola perfectly balances sweetness with earthy nuts and seeds. It is a quick, wholesome solution for those hectic weekday mornings when you need something reliable and delicious.

Why You’ll Love This Classic Paleo Breakfast Granola

• Nutrient-Dense Ingredients: Every bite of this Classic Paleo Breakfast Granola provides healthy fats and protein to keep you full until lunch.
• Quick and Easy Prep: You can whip up a big batch of this Classic Paleo Breakfast Granola in less than ten minutes of active prep time.
• Perfectly Crunchy Texture: The combination of coconut oil and natural sweeteners creates those coveted clusters we all crave.
• Budget-Friendly: Making your own Classic Paleo Breakfast Granola at home is much more cost-effective than buying expensive paleo brands at the grocery store.

Ingredients You’ll Need

Quality matters when you are preparing a Classic Paleo Breakfast Granola. Since this recipe relies on whole foods, choosing fresh nuts and high-quality oils makes a significant difference in the final taste. I always recommend buying your nuts in bulk to save money, especially if you have a large family like mine. Here is what you will need to gather for your Classic Paleo Breakfast Granola:

Ingredient	Amount	Benefit
Raw Almonds (Slivered or Whole)	2 Cups	High in Vitamin E and healthy monounsaturated fats.
Raw Pecans	1 Cup	Adds a rich, buttery flavor and plenty of fiber.
Raw Walnuts	1 Cup	Excellent source of Omega-3 fatty acids for brain health.
Pumpkin Seeds (Pepitas)	1/2 Cup	Provides a boost of magnesium and zinc.
Unsweetened Shredded Coconut	1 Cup	Adds natural sweetness and a light, crispy texture.
Coconut Oil (Melted)	1/3 Cup	Helps the granola crisp up beautifully in the oven.
Pure Maple Syrup or Honey	1/3 Cup	A natural, unrefined sweetener that binds the clusters.
Ground Cinnamon	1 Tablespoon	Provides warmth and helps manage blood sugar levels.
Pure Vanilla Extract	1 Teaspoon	Enhances the overall aroma and depth of flavor.
Sea Salt	1/2 Teaspoon	Balances the sweetness and highlights the nutty notes.

Substitutions & Variations

One of the best things about this Classic Paleo Breakfast Granola is how easily you can adapt it to your pantry. If you do not have pecans on hand, feel free to swap them for extra walnuts or even cashews. For a nut-free version, you can increase the amount of pumpkin seeds and sunflower seeds, though the texture will change slightly.

If you prefer a less sweet Classic Paleo Breakfast Granola, simply reduce the maple syrup by a tablespoon. You can also add fun mix-ins after the granola has cooled. I often toss in a handful of dried cranberries or goji berries for a pop of color and tartness.

If my kids have been especially helpful with chores, I might even sprinkle in some dark chocolate chips for a special treat. However you choose to customize it, the Classic Paleo Breakfast Granola remains a versatile base for any healthy topping.

One of the best things about this Classic Paleo Breakfast Granola is how easily you can adapt it to your pantry. For even more comforting recipes like this, check out Easy Classic Bread Stuffing.

Step-by-Step Instructions

Follow these simple steps to create the ultimate batch of Classic Paleo Breakfast Granola. I promise the aroma filling your home will be better than any scented candle!

1. Preheat and Prepare: Start by preheating your oven to 300°F (150°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Chop the Nuts: Roughly chop your almonds, pecans, and walnuts. You want a variety of sizes to create the best texture in your Classic Paleo Breakfast Granola. Do not over-process them into a meal; aim for chunky pieces.
3. Combine Dry Ingredients: In a large mixing bowl, toss together the chopped nuts, pumpkin seeds, shredded coconut, cinnamon, and sea salt. Stir well to distribute the spices evenly.
4. Whisk Wet Ingredients: In a separate small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and fully combined.
5. Coat the Mixture: Pour the wet mixture over the dry ingredients. Use a large spatula to fold everything together until every nut and seed is glistening and well-coated. This ensures your Classic Paleo Breakfast Granola bakes evenly.
6. Spread and Press: Transfer the mixture to your prepared baking sheet. Spread it into an even layer, then use the back of a spoon to press it down firmly. Pressing the mixture helps create those large, chunky clusters.
7. Bake to Perfection: Place the tray in the center of the oven and bake for 20 to 25 minutes. About halfway through, gently rotate the pan, but do not stir the granola if you want big clusters.
8. Cool Completely: Remove the tray from the oven when the Classic Paleo Breakfast Granola is golden brown. It will still feel a bit soft, but it will crisp up significantly as it cools. Let it sit undisturbed for at least 30 minutes.
9. Break and Enjoy: Once fully cooled, break the Classic Paleo Breakfast Granola into chunks with your hands.

Pro Tips for Success

To get the best results every time you make Classic Paleo Breakfast Granola, keep these technical tips in mind. First, always use low heat. Nuts have a high oil content and can burn quickly if the oven is too hot.

Second, do not skip the parchment paper. It helps the sugars caramelize without sticking to the metal pan. Third, the “no-stir” rule is vital.

If you stir the Classic Paleo Breakfast Granola while it is hot, you will break apart the clusters and end up with a loose crumble. Finally, ensure your nuts are fresh. Rancid nuts will ruin the flavor of your Classic Paleo Breakfast Granola, so give them a quick sniff before you start cooking.

To get the best results every time you make Classic Paleo Breakfast Granola, keep these technical tips in mind. For an equally delightful baking experience, try making Classic Pumpkin Muffins as well!

Storage & Reheating Tips

This Classic Paleo Breakfast Granola stores beautifully, making it perfect for meal prep. Once it has cooled completely, transfer it to an airtight glass jar or container. It will stay fresh and crunchy at room temperature for up to two weeks.

If you live in a very humid environment, you might consider storing your Classic Paleo Breakfast Granola in the refrigerator to maintain that signature snap. For long-term storage, you can actually freeze this granola in a freezer-safe bag for up to three months.

You do not typically need to reheat it, as it is meant to be enjoyed crunchy and cool. However, if it loses its crispness, you can pop it back into a 300°F oven for five minutes to refresh it.

What to Serve With This Recipe

While I often catch my kids eating Classic Paleo Breakfast Granola by the handful, there are so many ways to serve it. It makes an incredible topping for creamy coconut milk yogurt or a thick smoothie bowl. For a more traditional breakfast, simply pour some ice-cold almond milk over a bowl of Classic Paleo Breakfast Granola and top it with fresh berries.

If you are looking for a unique snack, try sprinkling it over sliced apples with a drizzle of almond butter. Because this recipe focuses on healthy fats and proteins, it also pairs surprisingly well with a side of savory roasted vegetables or a light fruit salad. It adds the perfect amount of crunch to almost any morning meal.

While I often catch my kids eating Classic Paleo Breakfast Granola by the handful, there are so many ways to serve it. You might also enjoy trying Classic Pumpkin Bread for a tasty twist!

FAQs

Can I use different types of nuts in this granola?

Absolutely! This Classic Paleo Breakfast Granola is very forgiving. You can use hazelnuts, macadamia nuts, or even Brazil nuts.

Just ensure you keep the total volume of nuts the same so the wet-to-dry ratio remains balanced. Experimenting with different combinations is a great way to find your family’s favorite version.

Is this granola suitable for a keto diet?

To make this Classic Paleo Breakfast Granola more keto-friendly, you would need to swap the maple syrup for a liquid monk fruit sweetener or erythritol blend. You should also keep an eye on the amount of shredded coconut, as it contains some natural carbohydrates. As written, it is strictly paleo but can be modified easily.

How do I get those big clusters in my granola?

The secret to big clusters in your Classic Paleo Breakfast Granola is two-fold: the binder and the cooling process. Ensure you use enough maple syrup or honey to act as a glue. Most importantly, you must let the granola cool completely on the pan without touching it. This allows the sugars to harden and bind the pieces together into large chunks.

Classic Paleo Breakfast Granola is a healthy and flavorful breakfast option that combines nuts, seeds, and natural sweeteners to create a satisfying and nutrient-dense meal. Discover more about its origins and variations in this article on Nutrition.

Nutrition Information (per serving)

This Classic Paleo Breakfast Granola is a powerhouse of nutrition. One serving is approximately 1/4 cup, providing a balanced mix of energy and satiating fats.

Nutrient	Amount
Calories	210 kcal
Total Fat	18g
Saturated Fat	7g
Total Carbohydrates	10g
Dietary Fiber	3g
Sugars	5g
Protein	5g
Sodium	85mg

I hope your family enjoys this Classic Paleo Breakfast Granola as much as mine does! It is a recipe filled with love, health, and that perfect crunch that makes every morning feel a little bit more special. Happy baking!

Print