Why You’ll Love This Recipe
I love this granola because I can get plenty of crunch without using oats or grains. Nuts, seeds, and coconut create a hearty texture, while cacao gives every bite a deep chocolate flavor.
It is also incredibly easy for me to customize. I can switch between different nuts and seeds, adjust the sweetness, or add warm spices such as cinnamon.
I especially like making a batch for meal prep because it stores well and gives me an easy topping for smoothie bowls, chia pudding, coconut yogurt, and fresh fruit throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup raw almonds
- 1 cup raw pecans or walnuts
- 1/2 cup raw cashews
- 1/2 cup unsweetened coconut flakes
- 1/3 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened cacao powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup cacao nibs, optional
- 1/3 cup additional coconut flakes, optional for finishing
Directions
I start by preheating my oven to 300°F (150°C). I line a large baking sheet with parchment paper so the granola does not stick and is easier for me to remove after baking.
I place the almonds, pecans or walnuts, and cashews in a food processor. I pulse them several times until they are roughly chopped. I make sure I leave plenty of larger pieces because I want my finished granola to have a chunky texture rather than resemble nut flour.
I transfer the chopped nuts to a large bowl and add the coconut flakes, pumpkin seeds, sunflower seeds, cacao powder, cinnamon, and salt. I stir everything together until the cacao evenly coats the mixture.
In a separate small bowl, I whisk the melted coconut oil, maple syrup, and vanilla. I pour this mixture over the dry ingredients and stir until all the nuts, seeds, and coconut are evenly coated.
I spread the granola onto my prepared baking sheet in an even layer. I gently press the mixture down with a spatula, which helps me create larger clusters.
I bake it for approximately 25 to 30 minutes. About halfway through, I rotate the pan for more even baking. I avoid stirring too much because leaving the mixture relatively undisturbed helps larger clusters form.
Once the granola smells toasted and the edges look slightly darker, I remove it from the oven. I let it cool completely on the baking sheet without stirring it.
After it has cooled, I break the granola into clusters. I fold in cacao nibs and additional coconut flakes if I am using them.
Servings and Timing
This recipe makes approximately 5 to 6 cups of granola, or about 10 to 12 small servings.
- Prep time: 10 minutes
- Baking time: 25 to 30 minutes
- Cooling time: 30 minutes
- Total time: approximately 1 hour 10 minutes
- Servings: 10 to 12
Variations
For extra coconut flavor, I increase the amount of coconut flakes or add a small amount of coconut extract along with the vanilla.
When I want more intense chocolate flavor, I add cacao nibs after the granola has completely cooled. I can also add a little extra cacao powder to the mixture before baking.
For a cinnamon chocolate version, I increase the cinnamon and add a small pinch of nutmeg. I find the warm spices work especially well with cacao and toasted nuts.
If I want a slightly sweeter granola, I add a little more maple syrup. I avoid adding too much because excess liquid can make it harder for my granola to become crisp.
For a different nut combination, I use macadamia nuts, hazelnuts, Brazil nuts, or walnuts. I keep the overall quantity similar so the wet-to-dry ingredient ratio remains balanced.
I can also add dried fruit after baking and cooling. Unsweetened dried cherries, cranberries, or chopped dates pair particularly well with the chocolate and coconut flavors.
Storage/Reheating
I let my Coconut Cacao Paleo Granola cool completely before storing it. This is important because any remaining warmth can create condensation inside the container and soften the granola.
Once cool, I transfer it to an airtight jar or container and store it at room temperature for up to 2 weeks. I keep it in a cool, dry place away from direct sunlight.
For longer storage, I can freeze the granola in a freezer-safe airtight container for up to 2 months. I let it return to room temperature before serving.
If my granola loses some of its crunch, I spread it onto a baking sheet and warm it in a low oven for a few minutes. I let it cool completely again before returning it to its storage container.
FAQs
Is paleo granola made without oats?
Yes. When I make paleo-style granola, I skip traditional grains such as oats and use nuts, seeds, and coconut as the base instead. This combination still gives me the crunchy texture I expect from granola.
How do I make my paleo granola form big clusters?
I make sure the nuts and seeds are thoroughly coated with the coconut oil and maple syrup mixture. Once I spread the granola on my baking sheet, I press it firmly into an even layer. I avoid excessive stirring during baking and leave it completely untouched while cooling before breaking it into clusters.
Can I use cocoa powder instead of cacao powder?
Yes. I can use unsweetened cocoa powder in place of cacao powder. The exact chocolate flavor depends on the product I choose, but both work well with coconut, nuts, and maple syrup.
Why isn’t my homemade granola crunchy?
When my granola is soft, I first make sure it has baked long enough and then let it cool completely. Granola becomes significantly crispier as it cools. Too much maple syrup or overcrowding the baking sheet can also prevent it from becoming as crunchy as I want.
What can I serve with Coconut Cacao Paleo Granola?
I like serving it over coconut yogurt, chia pudding, smoothie bowls, or fresh berries and banana. I can also add a splash of my favorite milk and eat it like cereal. When I want a quick snack, I simply eat a small handful on its own.
Conclusion
This Coconut Cacao Paleo Granola gives me the crunchy texture of homemade granola without relying on oats or other grains. The combination of toasted nuts, seeds, coconut, and cacao creates a rich chocolate flavor, while maple syrup adds just enough sweetness to bring everything together.
PrintCoconut Cacao Paleo Granola
A crunchy, grain-free granola made with nuts, seeds, coconut, cacao, and maple syrup. This rich chocolatey granola is perfect for yogurt, smoothie bowls, chia pudding, fruit, or snacking by the handful.
- Prep Time: 10 minutes
- Cook Time: 25 to 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 to 6 cups
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans or walnuts
- 1/2 cup raw cashews
- 1/2 cup unsweetened coconut flakes
- 1/3 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened cacao powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup cacao nibs, optional
- 1/3 cup additional coconut flakes, optional for finishing
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Add the almonds, pecans or walnuts, and cashews to a food processor. Pulse several times until roughly chopped, leaving plenty of larger pieces for a chunky texture.
- Transfer the chopped nuts to a large bowl. Add the coconut flakes, pumpkin seeds, sunflower seeds, cacao powder, cinnamon, and sea salt. Stir until evenly combined.
- In a separate small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
- Pour the coconut oil mixture over the dry ingredients and stir thoroughly until the nuts, seeds, and coconut are evenly coated.
- Spread the mixture evenly over the prepared baking sheet and gently press it down with a spatula to encourage larger clusters.
- Bake for 25 to 30 minutes, rotating the pan about halfway through for even baking. Avoid excessive stirring so the clusters remain intact.
- Remove the granola from the oven when it smells toasted and the edges are slightly darker. Let it cool completely on the baking sheet without stirring.
- Once completely cool, break the granola into clusters and fold in the optional cacao nibs and additional coconut flakes.
Notes
- For larger clusters, press the granola firmly onto the baking sheet and avoid stirring it while it cools.
- For extra coconut flavor, increase the coconut flakes or add a small amount of coconut extract with the vanilla.
- For stronger chocolate flavor, add extra cacao powder or fold in cacao nibs after cooling.
- Macadamia nuts, hazelnuts, Brazil nuts, or additional walnuts can be substituted while keeping the overall quantity of nuts similar.
- Unsweetened dried cherries, cranberries, or chopped dates can be added after the granola has cooled.
- Unsweetened cocoa powder can be substituted for cacao powder.
- Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.
- Freeze in an airtight freezer-safe container for up to 2 months.
- If the granola loses its crunch, warm it briefly in a low oven and allow it to cool completely before storing again.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
