Granola has us torn. It’s a perfect pairing for yogurt or a nutrient-rich parfait, but sprinkling some on often means adding empty calories and candy-status extra sugar we would rather do without. We’ve got a few healthy hacks for that – including these cacao sprinkles and these natural alternatives like bee pollen – but this grain-free, paleo-friendly granola recipe from Claire Thomas of The Kitchy Kitchen is quickly becoming a fave too…

Claire’s recipe strips out everything we don’t want, leaving behind everything we do: flavor, crunch, and no filler. It’s made up entirely from nuts and seeds – which means lots of added protein – and gets its sweetness from a natural source rather than a processed one. With so much goodness, we’re throwing this granola on all the things and not thinking twice…

This granola recipe is the perfect combination of sweet and crunchy, like granola should be. Throw it together in one bowl and bake it off! That simple. You can adjust sweetener, adding more or less, to your liking. I used xylitol once, and it worked perfectly. Have fun!

Yields about 2-3 cups


1/2 cup walnuts
1/2 pecans
1 cup almonds
1/4 cup sesame seeds
1/4 pistachio or almond flour
2 Tbsp cinnamon
1/4 cup coconut oil
1/4 cup maple syrup


Preheat oven to 375 degrees. Stir all ingredients until well mixed. Place on baking sheet and bake for about 10 minutes, or until desired crunch is reached. Allow to cool. Scrape off pan with spatula. Store in airtight jar.

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