Perfect paleo granola

This paleo-friendly granola goes heavy on nuts and seeds. If you’re not all-in on the paleo bandwagon, it also makes a delicious topping for a warm bowl of oatmeal in the morning.

  • 1 cup almonds
  • 1 cup pecans
  • 1 cup dried cranberries
  • 1 cup pumpkin seeds
  • ½ cup unsweetened coconut flakes
  • ½ cup sesame seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 tablespoons coconut oil, melted
  • ¼ cup honey
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray or line with parchment.
  2. In a large bowl, combine nuts, seeds, salt, cinnamon and nutmeg. In a small bowl, whisk coconut oil, honey and vanilla. Pour the mixture over nuts and seeds; toss to coat.
  3. Spread granola on the prepared baking sheet in an even layer and bake for 23 minutes. Nuts should be golden and toasted.
  4. Let cool completely on baking sheet before storing in airtight container. Keeps up to three weeks.
  5. Per ¼-cup serving: 150 calories, 12.7 g fat, 7.6 grams carbohydrates, 2.1 grams fiber, 3.6 grams protein.

Adapted from www.delish.com