I’ve heard that one thing a lot of people struggle with when they first start eating Paleo is what to have for breakfast. Out go the cereal and the toast and oatmeal and waffles, leaving you with…. eggs? What if you don’t like eggs? Or are allergic? Or after a month you’ve started just about gagging looking at an egg, thinking, please don’t make me eat eggs again this morning noooooooo…
Thankfully for myself, I don’t really get tired of eggs, but even so, I like to mix it up every once in a while and have something else. Paleo-fied granola is the perfect answer to your breakfast problem: healthier than traditional granola (no refined sugar, no grains), very filling (lots of fat from the nuts + coconut oil, a little boost of energy with the raisins + maple syrup), and super delicious. I like mixing my Paleo cinnamon raisin granola with fruit (apple, pomegranate aerils, or strawberries are my top choices) and topping with almond milk, but feel free to try it with some coconut yogurt (or your favorite yogurt). as a topping for a smoothie, or just by the handful 🙂 However you like your granola, I think you’ll find this one pretty hard to resist!
- 1 cup raw cashews, roughly chopped
- ¾ cup raw almonds, roughly chopped
- ¾ cup sunflower seeds
- ¼ cup chia seeds
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- 1/ 4 cup coconut oil
- ¼ cup maple syrup (can sub agave or honey)
- 1 tablespoon molasses
- ⅔ cup raisins
- Preheat oven to 300°F. Line a baking sheet with parchment paper or foil.
- Combine cashews, almonds, sunflower seeds, chia seeds, sea salt, and cinnamon in a bowl. Melt your coconut oil, then stir in maple syrup and molasses. Pour melted coconut oil mixture over nuts and seeds. Stir well to combine.
- Pour granola mixture onto prepared baking sheet. Bake 30-35 minutes, stirring halfway through. Allow to cool. For chunkier granola, do not stir right now. If you like smaller granola pieces, stir before allowing to cool.
- Once granola has cooled, add raisins and stir. Enjoy!