This Paleo Granola uses nuts and coconut to bulk it up and add a ton of protein, while egg whites help keep the granola clumpy and crunchy! It is gluten-free, refined sugar-free, and dairy-free.

This Paleo Granola uses nuts and coconut to bulk it up and add a ton of protein, while egg whites help keep the granola clumpy and crunchy! It is gluten-free, refined sugar-free, and dairy-free.

Over this past weekend, I heard a lot of inspirational voices discussing what someone’s writing should have in order to stand out from the thousands of other blog posts and articles being published every hour. How do we make discussing delicious paleo granola riveting and exciting? Blogging has become a crowded space over the years, and the airwaves are jam-packed with people trying to get their message and their voice heard. It’s like a room where everyone’s jostling to get on stage, but no one knows exactly how to get there.

The folks already standing up there had one invaluable tip to share: be authentic. I heard the words spilling from the lips of editors, New York Times writers, and every blogger I spoke with. Blogging is a place to be the biggest and best version of yourself, whoever that may be.

This Paleo Granola uses nuts and coconut to bulk it up and add a ton of protein, while egg whites help keep the granola clumpy and crunchy! It is gluten-free, refined sugar-free, and dairy-free.

I agree with them, wholeheartedly. I spend each post writing the way I would for myself, trying to shake the filter that tells me this is going on the internet forever for anyone to read. Hi, future bosses and grandkids.

Authenticity is a tricky thing though. It requires a strong sense of self, and an ability to convey that through words. It requires a sense of purpose in what you’re doing, and how you’re doing it, and a belief that people are learning from what you do.

I remind myself of these things often. Getting lost in the things you love is easy to do, but sharing them with others can be harder. How can I explain the peaceful feeling I get when I’m mixing cookie batter, waiting for just the right consistency to come together as I mix the ingredients? I want you to feel that, too. But the internet has its limitations, and for now, my authenticity can only come as far as my words. And with these words, I try to always be open, honest, and authentic with you. Because what do we have, if not ourselves?

This Paleo Granola uses nuts and coconut to bulk it up and add a ton of protein, while egg whites help keep the granola clumpy and crunchy! It is gluten-free, refined sugar-free, and dairy-free.

“Be yourself” are words we hear so often growing up, but the reminder serves purpose throughout our entire lives. Don’t just be yourself – be your best self, go after the things that will make you better, and be true to your passions.

This site, all of you, baking, photographing, writing…those are my passions, and I wake up everyday, grateful and so lucky that I’m able to do what I love. Thank you for being here, even if you’re just scrolling over this to get to the recipe…

This Paleo Granola uses nuts and coconut to bulk it up and add a ton of protein, while egg whites help keep the granola clumpy and crunchy! It is gluten-free, refined sugar-free, and dairy-free.

…because this recipe is a good one! This granola recipe uses a ton of nuts, coconut, and dried fruit as the base. We also add a combination of pecans, sliced almonds, and walnuts. We also add in a healthy dose of unsweetened flaked coconut. Because I’m a banana lover, I also add crunchy and delicious unsweetened banana chips.

I like my granola as crunchy as can be. I’ve found that foamy egg white is the best trick I’ve discovered yet to keep granola super crunchy and clumpy. Egg white, almond butter, and maple syrup keep the granola together. They also add a ton of flavor and make this granola immensely snack-able and irresistibly delicious.

This granola is gluten-free, grain-free, refined sugar-free, dairy-free, and Paleo-friendly! I enjoy it in a decidedly un-Paleo way, which is served with Greek yogurt and berries. But, sub in some dairy-free yogurt, and you’re good to go. Now, excuse me while I go make breakfast!

This Paleo Granola uses nuts and coconut to bulk it up and add a ton of protein, while egg whites help keep the granola clumpy and crunchy! It is gluten-free, refined sugar-free, and dairy-free.

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This Paleo Granola uses nuts and coconut to bulk it up and add a ton of protein, while egg whites help keep the granola clumpy and crunchy! It is gluten-free, refined sugar-free, and dairy-free.

Paleo Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 7 cups 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

This Paleo Granola uses nuts and coconut to bulk it up and add a ton of protein, while egg whites help keep the granola clustery and crunchy! It is gluten-free, refined sugar-free, and dairy-free.

Ingredients

Scale
  • 2 cups pecans, finely chopped
  • 1 cup walnuts, finely chopped
  • 1 cup sliced almonds, chopped
  • 2 cups unsweetened coconut flakes
  • 1 cup unsweetened banana chips, lightly crushed
  • 1 egg white, lightly beaten
  • 2 tablespoons water
  • 3 tablespoons coconut oil
  • ¼ cup maple syrup
  • ¼ cup almond butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt

Instructions

  1. Preheat the oven to 300ºF and line a baking sheet with parchment paper.
  2. In a large bowl, combine the pecans, walnuts, sliced almonds, coconut, and banana chips.
  3. In a different large mixing bowl, whisk together the egg white with the water until bubbly and slightly foamy.
  4. Add the coconut oil, maple syrup, almond butter, vanilla extract, cinnamon and salt to the egg white/water mixture and whisk together well. Add the dry ingredients. Stir everything until well coated.
  5. Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 30 to 40 minutes or until golden-brown and crispy, stirring once after 20 minutes.
  6. Remove granola from the oven and allow it to sit for 10 minutes without stirring it.
  7. Use a spatula to get under the granola and release the large clusters.
  8. Once cool, store the granola in an air-sealed container.

Notes

You can use any combination of nuts, coconut, or other dry mix-ins, as long as it adds up to about seven cups.

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