Paleo granola is pretty popular but it was hard to find one on the shelf that didn’t have a bunch of sugar. We eat a LOT of this, so keeping it lower sugar was important to me. Also, we have found that the big benefit of keeping it unsweetened is that it doubles really well as a salad topping!
Nut’ola is what it sounds like, nut-granola. I love it plain with almond or coconut milk, on top of chia pudding, or with yogurt. It’s also great by the handful, or sprinkled on top of salad for an extra crunch. It’s not a science, easy to change to fit your own likes/dislikes or allergies. And keeps well in a sealed container for a couple of weeks. Also, if you are grain loving you can substitute one cup of the nut’s for one cup of rolled oats easily.
Nut’Ola- Paleo Granola
3 cups of mixed raw nuts (any will do! just pick your favorites, I like mine whole, other people like to pulse these in the blender once or twice to break them down a bit)
1 cup of seeds (chia, hemp heart, sunflower, what ever you like!)
1/2 cup coconut flakes
**Mix dry ingredients all together in your 9X13 baking dish**
2tbs melted coconut oil
2tbs nut butter (melted into oil, I also really love sunflower seed butter in this!)
shake of cinnamon
shake of ginger
**Pour oil and nut-butter mixture over dry ingredients and mix well. Use parchment lined 9X13 baking dish, Put into a hot oven, at 350, and bake for 25min stirring and checking often.**
1 cup raisins (I love the jumbo mix of raisins from Trader Joe’s, but any raisins work.)
** Mix in raisins while nut’ola is still hot. Let is cool fully before storing.**
Affiliate links included, clicking helps keep my page up and running! Thank you.