Paleo Granola Recipe (2024)

FAQs

Why is my homemade granola not crunchy? ›

Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up, Perry says. Stick with a low temperature, keep an eye on your mixture, and stir it from time to time to help it brown evenly.

Clumpy Granola Method: Add Egg White

About this method: According to Deb Perelman of Smitten Kitchen, “Nothing glues like protein.” While there are many granola recipes that include an egg white, I got this tip from the Big Cluster Maple Granola recipe in The Smitten Kitchen Cookbook.

Paleo Granola is made with real food ingredients.

This recipe comes together with a blend of nuts and seeds, coconut flakes, honey, cinnamon and vanilla. The honey in this recipe provides just the right amount of sweetness and the nuts and seeds add a perfect crunch.

Since granola is so flexible and takes so well to swaps, you can definitely use another sweetener in place of any honey called for (maple syrup or brown sugar work especially well).

I then add some baking soda to help the mixture expand and easily cover the granola. Last of all, we finish by baking it for a short time in the oven to give it a delicious toasted flavor and crunchy texture.

Not only can you transform that soggy, chewy granola back to being blissfully crunchy, but it's easier than you might think. All it takes is spreading the granola in a single layer on a rimmed baking sheet and heating it in a 400 degree oven for five minutes — essentially re-baking it.

On the downside, granola can be high in added sugars, hidden calories, and saturated fat, making some options less healthy.

However, the oats in granola have been combined with nuts and honey or other added sweeteners, which increases the amount of sugar and calories. In fact, 100 grams of granola can contain around 400–500 calories and nearly 5–7 teaspoons of sugar ( 22 , 23 ).

Nuts and seeds such as macadamia nuts, almonds, walnuts, hazelnuts, pecans, pumpkin seeds, and sunflower seeds play an important role on the paleo diet. As do healthy fats and oils from fruits or nuts (extra virgin olive oil, avocado oil coconut oil, walnut oil, etc.).

Honey is ultimately the healthier choice if you are deciding between honey vs agave. Honey is primarily made up of fructose, whereas agave has more significant amounts of glucose. Honey offers a wide variety of health benefits not found in any other natural sweetener.

What is the healthiest alternative to honey? ›

While both muesli and granola can be part of a balanced diet, muesli often emerges as the healthier choice due to its lower sugar content and minimal processing. Its versatility and ease of preparation make it an excellent option for a nutritious breakfast or snack.

I aim to let it hit room temperature, whatever that may be; the real point is to give it ample time to shed excess heat and steam. This should take about 45 minutes; if left out indefinitely, the granola can turn sticky or soft, so do try to put it away as soon after cooling as you can.

Keep in mind that the granola won't be dry right out of the oven — it will dry as it cools. So take it out of the oven when it looks lightly toasted and smells like cooked honey. We're going for a toasty smell here. Add dried fruit after baking.

NOTE: The granola will clump and harden while cooling - not during baking. Allow to cool before stirring in the raisins, cranberries, or craisins. If stored in an airtight container, your granola could last for 2 weeks.

Your homemade granola will continue to crisp up as it cools. It's tempting to start eating it as soon as it comes out of the oven, but if you let it rest for 15 minutes on the sheet pan, it'll be extra crisp and toasty – totally worth the wait!