• Serves: 10 snack size servings
  • Prep time: 5 minutes
  • Cooking time: 15 minutes

Who doesn’t love Paleo Granola? It’s a staple in our house and we make a new batch every week. Especially since our youngest (almost 3) asked for Paleo Granola (or “Pay-weo Granowa”) for every snack, so it goes down quickly!

When we lived in New York we were lucky enough to go on holiday to South Portland Maine a couple of times. And in South Portland there’s an amazing little cafe called Scratch Bakery. We won’t go into all the other lovely stuff they made, (bear in mind this was pre-Paleo), but their granola was just. So. Good. We took a few bags back with us, and to be honest, the bakery was one of the reasons we went back for a second holiday the following year!

Anyway, between those visits, we made our own version of their granola, and it was pretty good. Nowadays we’re grain and sugar free so granola has been off the menu for a while. We sometimes buy the Paleo granola you can get at the supermarket and it’s fine – but it’s no Scratch Bakery granola. So we set about making our own Paleo Granola – scratch bakery style – and the result is pretty good.

We thought back to the old version we used to make and adapted it to make it grain free, sugar free, and full of good fats and nutrients. It’s salty and a little bit sweet – making it ideal for a snack or as a great Paleo breakfast.

Bear in mind that you can add whatever nuts and seeds you like or have to hand, this is just the combination we like. Let us know what you think, we’d love to know!


1 cup pecans

1 cup almonds

1 cup cashews

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup sesame seeds

handful of dates (chopped)

1/4 cup maple syrup

1/4 honey

1/3 cup coconut oil (melted)

sea salt (to taste – but a good grind)



Mix all nuts and seeds together, add maple syrup, honey and oil.

Grind the salt over and mix everything together.

Bake in a hot oven for 15 minutes (or until golden brown)

Add chopped dates at the end and strip around.

Store in a air tight container for a week (but it probably won’t last that long!)


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