Paleo Granola
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.
Servings 7 cups
Ingredients
- 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
- Preheat the oven to 300ºF and line a baking sheet with parchment paper.
- In a large bowl, combine the pecans, walnuts, sliced almonds, coconut, and banana chips.
- In a different large mixing bowl, whisk together the egg white with the water until bubbly and slightly foamy.
- 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.
- 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.
- Remove granola from the oven and allow it to sit for 10 minutes without stirring it.
- Use a spatula to get under the granola and release the large clusters.
- 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.
