Paleo Granola

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.DSC_0184

Here is my version. It is tastier than any store bought granola I’ve found. And much cheaper too.

Paleo Granola
Cuisine: Breakfast
Gluten Free with no refined sugars.
  • 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
  1. Preheat oven to 325°
  2. Mix all ingredients except raisins and shredded coconut in a large bowl.
  3. Spread out in a thin layer on parchment lined baking sheet.
  4. Bake for 45 minutes.
  5. Cool for 1 hour.
  6. Break granola into pieces.
  7. 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.

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