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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

You can use any combination of nuts, coconut, or other dry mix-ins, as long as it adds up to about seven cups.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 7 cups
Author Rachel Conners

Ingredients

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.