This delicious granola is crunchy and lightly sweetened. Enjoy as a snack, in a bowl for breakfast, or as a topping on yogurt!

Update: This recipe was originally published in 2016 and has been republished with all new photos.

I like to keep some healthy snacks available around the house for my snack-loving family. I swear David is every bit as much of a snacker as my kids! This Paleo Maple Cinnamon Granola is a favorite and they all grab it by the handful!

What is paleo granola?

Traditional granola is made with oats and if you buy store-bought it’s commonly loaded with sugar too.

Most paleo granolas use a variety of nuts and seeds instead of oats plus natural sweeteners like maple syrup and honey. They’re lower in carbohydrates, a healthy source of fat, and grain-free!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Walnuts
  • Pecans
  • Pumpkin seeds
  • Maple syrup
  • Coconut oil
  • Vanilla extract
  • Cinnamon

To make this granola, start by spreading your chopped walnuts and pecans on a parchment paper lined baking sheet. Add the pumpkin seeds on top.

In a small bowl stir together maple syrup, melted coconut oil, vanilla extract, and cinnamon. Pour that over your nut and seed mixture. Spread in a single layer again.

Bake for 30 minutes. Let it cool. The granola will continue to get crispy as it cools.

How about that? No blender required. No junk. No refined sugar. Just simple steps and simple ingredients!

How to customize this granola

I love a dried fruit in my granola! Feel free to add raisins or dried cranberries, blueberries, and apples to increase the sweetness in this paleo granola.

Can you use honey instead of maple syrup?

Go for it! Of course you won’t get that maple flavor but honey is an excellent granola sweetener if that’s what you have on hand!

Can you meal prep with granola?

Absolutely! This recipe makes a lot so you’ll have plenty to enjoy for several days. Once completely cooled, store in an airtight container at room temperature. It will be good for at least 2 weeks, but I bet you’ll have it all gobbled up long before then!

How to serve this

There are lots of ways to enjoy this Paleo Maple Cinnamon Granola but here are my top three:

  1. Enjoy just as is for a quick snack. I leave it in a sealed container on the countertop for the kids and my husband to grab by the handful.
  2. Add it to a bowl with milk for a super crunchy cereal. When I serve it this way I like to keep it extra chunky. To do this just don’t break it up too much after the granola has cooled. The maple syrup will bind the nuts together to create yummy clusters.
  3. Use this granola as a topping for your favorite yogurt. You can’t beat it’s crispiness. I love that contrast between the smooth yogurt texture and the crunch from this granola.

More recipes like this:

Maple Sweetened Apples

Sticky Candied Pecans

Paleo Maple Cinnamon Granola

This delicious granola is crunchy and lightly sweetened. Enjoy as a snack, for breakfast, or as a topping for yogurt!

Ingredients

  • 2 cups walnuts, coarsely chopped
  • 2 cups pecans, coarsely chopped
  • 1 cup pumpkin seeds
  • 1/2 cup pure maple syrup
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon

Instructions

  • Preheat the oven to 325 degrees. Line a 12 x 17 baking sheet with parchment paper.
  • Spread the chopped walnuts and pecans in a single layer on the prepared baking sheet.
  • Scatter the pumpkin seeds on top.
  • In a small bowl, stir together the maple syrup, coconut oil, vanilla, and cinnamon. Pour over the nut mixture and then use a spatula to stir it all together. You want everything evenly coated. Spread in an even layer.
  • Bake for 30 minutes.
  • Remove from oven and let cool completely. The granola will get crispy as it cools.
  • Once completely cooled, store in an airtight container at room temperature. It will be good for at least 2 weeks, but I bet you'll have it all gobbled up long before then!

Nutrition

Serving: 0.25cup, Calories: 203kcal, Carbohydrates: 9g, Protein: 4g, Fat: 18g, Saturated Fat: 3g, Trans Fat: 1g, Sodium: 1mg, Potassium: 137mg, Fiber: 2g, Sugar: 6g, Vitamin A: 9IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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