Crunchy Tropical Paleo Granola


I have been craving carbs and dairy lately.  So today (when I woke up to a bunch of snow today and a couple of cancelations)  I decided to make a Paleo granola to nosh on and eat with our homemade coconut yogurt.  This way I am satisfying my cravings and not eating a bunch of stuff (grains and dairy) that I don’t want to.


  • 1 cup sliced almonds
  • 1/2 cup pepitas
  • 1/2 cup chopped pecans
  • 1/4 cup chopped raw macadamia nuts
  • 3/4 cup unsweetened shredded coconut
  • 1/4 cup Nutiva organic coconut oil
  • 1/4 cup raw organic honey
  • 1/8 cup organic grade A maple syrup
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup diced dried pineapple or dates


I have a counter top toaster oven that I usually use and it only has some specific temperatures.  I have played with this recipe a bit and the crunchy toasted flavor I wanted was best with these cooking temps and times.

IMG_4902Granola before cooking


  1. Mix nuts and seeds.  Add the oil, honey, syrup, salt and cinnamon.  Fruit goes in after you bake.
  2. Spread mix on a baking sheet lined with parchment paper.
  3. Bake for 25 minutes at 285 degrees turn the tray and stirring the granola.  Followed by 5-10 minutes (7.5 minutes exactly today) at 320 degrees, stirring frequently.  Don’t let it burn!!
  4. Remove from oven when you have the desired amount of toastiness.  Mix in the fruit.
  5. Lift parchment paper with granola onto cooling rack.
  6. Nosh.

IMG_4903Toasted crunchy granola


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