While I don’t eat a Paleo diet, I write a lot about Paleo, and am often asked about Paleo or low-carb recipes. I do eat some Paleo foods, though, and have tried various Paleo cereals and granolas, and some are actually really good.

The downside to buying pre-made Paleo snacks is the cost – compared to their carb-loaded counterparts, grain-free granola is not on the inexpensive side. So as usual with this kind of thing, I thought I would try to make my own, and it turned out pretty good.

This recipe is made of mostly nuts and seeds, with some flavoring additions and mix ins. This makes it grain-free and nutritious, but it’s not low in calories. It’s super flavorful, though, so a little bit goes a long way. My favorite way to eat this is on yogurt, specifically Siggi’s Vanilla Icelandic Skyr. But it’s also a good snack with a piece of fruit or hardboiled egg.

For flavoring, I did a classic combination of cranberry and orange, but you could add whatever you like. Next time I might try banana chips and dark chocolate chunks, or maybe dried blueberries and maple syrup for a blueberry pancake situation.

It takes time to make — the nuts are soaked overnight and then it’s baked for several hours — but once it’s done, you can store it in an airtight container and it should last several weeks. Store in a pretty jar and it makes a perfect gift for your Paleo friends.

Grain-Free Cranberry Orange Granola
Makes about 6 cups
Prep time: 24 hours +


1 1/2 cups raw almonds
1 cup raw cashews
1 cup raw pecans
1 teaspoon Colima Sea Salt
1/4 cup Ava Jane’s Kitchen Avocado Oil
1/2 cup honey or maple syrup
Zest and juice of 2 oranges
1 tablespoon vanilla
1 tablespoon cinnamon
1 teaspoon coconut flour
1/2 cup dried cranberries
1/4 cup roasted and salted sunflower seeds


Put all of the nuts and the sea salt in a large bowl and cover with cold water. Soak at least overnight, but up to 24 hours. Drain well.

When ready to make the granola, combine the oil, sweetener, orange juice and zest, vanilla, cinnamon, and coconut flour in a large bowl and whisk until smooth.

Put the drained nuts in a food processor and pulse until about the size of rice. Be careful not to over chop. Add the nuts to the bowl with the sweetener and toss well.

Line a large baking sheet with parchment and spread the granola in an even layer, using two pans if necessary.

Preheat oven to 200 degrees F. Bake for about 2 hours. Remove and carefully stir the granola, being careful not to crumble it too much. Bake for 2 more hours, turn off oven and leave the pan in the oven for another hour.

Remove and allow to cool completely. Stir in the cranberries and sunflower seeds. Store in an airtight container.

Easy to download PDF: Grain Free Granola