Last week I was in Mariano’s when they were handing out samples of their Paleo Granola.
I’m not on the Paleo diet, although I like the thought process.
And I’m certainly NOT shelling out $12 for a pouch of granola.
But I tried the sample. It was good. So good I bought the $12 bag.
But I vowed never to do it again.
And now, thanks to America’s Test Kitchen Granola Recipe and my smarts at saving the empty Paleo Granola bag with the list of ingredients, I don’t have to.
Here is my version. It is tastier than any store bought granola I’ve found. And much cheaper too.
Paleo Granola
Author: Nikki Calisoff
Cuisine: Breakfast
Gluten Free with no refined sugars.
Ingredients
- 1 cup almond meal
- 2 cups old fashion rolled oats
- ⅓ cup almond slices
- ⅓ cup sunflower kernels
- ⅓ cup chopped walnuts
- 2 tsp vanilla
- ⅓ cup maple syrup
- ⅓ cup coconut oil
- ½ raisins
- ½ cup shredded coconut
Instructions
- Preheat oven to 325°
- Mix all ingredients except raisins and shredded coconut in a large bowl.
- Spread out in a thin layer on parchment lined baking sheet.
- Bake for 45 minutes.
- Cool for 1 hour.
- Break granola into pieces.
- Add raisins and shredded coconut.
I’ve been cutting up a banana adding some paleo granola and dousing it with almond milk. I also like the berry, yogurt, paleo granola combo too. Pin It