Paleo Granola

You guys – I’m obsessed with greek yogurt and honey. I’m pretty sure it’s the best thing next to avocados, cheese and of course butter!

When I decided to go gluten free I missed that combination of yogurt, honey and granola until I stumbled upon this delicious paleo granola recipe.

I can’t take credit for just how delicious this is, I can however tell you about the modifications I made and why I made them. Actually, they aren’t modifications they are additions technically speaking.

Because its paleo its made of just nuts (no oats) so can be a great snack all on it’s own or served with greek yogurt and berries or banana.

Paleo Granola by The Roasted Root


  • 2 cups raw walnuts
  • 2 cup raw cashews
  • 1 cup raw pumpkin seeds (pepitas)
  • 1 cup unsweetened shredded coconut
  • 1 cup dried cranberries
  • 1 egg white, lightly beaten
  • 2 tablespoons water
  • 3 tablespoons coconut oil
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon (I like extra)
  • ½ teaspoon kosher salt


  1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
  2. Add the first 3 ingredients to a blender or food processor. Pulse a few times to chop the nuts, but don’t grind them into a fine meal.
  3. In a large mixing bowl, whisk together the egg white with the water until bubbly and slightly foamy.
  4. Add the coconut oil, honey, vanilla extract, cinnamon and salt to the egg white/water mixture and whisk together well.
  5. Pour the chopped nut mixture into the mixing bowl, along with the dried cranberries and shredded coconut. Stir everything well to make sure it is all coated. This is where the extras come in as well (hemp hearts and chia seeds).
  6. Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 20 to 30 minutes or until golden-brown and crispy, stirring once after 10 minutes – the darker it gets the more clusters you get so you can bake it a tad longer if need be.
  7. Remove granola from the oven and allow it to sit for 10 minutes without stirring it – this is where the clustering happens, so be sure to not skip this step!!
  8. Use a spatula to get under the granola and release the large clusters.
  9. Once cool it’s safe to store in either a glass jar or tupperware. Will last for several weeks – if you don’t eat it all up!

Optional Additions

  • 1/4 hemp hearts
  • 2 tablespoons chia seeds

These additions are high in protein and help control your blood sugar. I added them for the extra boost!



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