When first going paleo, I found breakfast the trickiest meal to switch to. Being a cereal and muesli lover, I knew I’d have to come up with a recipe that I could still store in the pantry, have with milk or yoghurt (well, that’s almond milk and coconut yoghurt now), and that didn’t cost the earth like the fancy packaged ‘healthy’ boxes of muesli.
After experimenting with just about every item in my pantry, I came up with this recipe. (Special thanks to Irena at Eat Drink Paleo who inspired me to add orange zest, which I never would have thought of before! It takes this recipe from delicious to out of this world.)
I make a batch at least once a fortnight and love knowing that what I’m eating is full of flavour, healthy fats and quality ingredients which doesn’t have any gluten, grains, sugar or additives. Sometimes I eat it by the spoonful secretly (well, not so secretly anymore) but my favourite way to have it is with a big dollop of coconut yoghurt and some frozen blueberries mixed through. Too good. Hope you enjoy!
THE GREATEST PALEO GRANOLA
Makes 700g or 20 serves (35g or ⅓ cup each)
- 2 cups mixed nuts (eg. almonds, macadamias, Brazil nuts)
- 1 cup mixed seeds (eg. pumpkin, sunflower, hemp seeds)
- 2 tablespoons chia seeds
- 3 cups coconut (flakes, shredded or desiccated)
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Zest of 1 orange
- Optional: 1 cup dried fruit (eg. cranberries, blueberries, apricots, apple, goji berries)
- Preheat oven to 170°C.
- Use a food processor to process nuts, seeds and dried fruit (if using) in batches. (Don’t process it too finely though –some chunky bits are good.) Transfer to a large bowl.
- Add coconut, coconut oil, vanilla extract, cinnamon and orange zest.
- Mix everything well with your hands, making sure coconut oil evenly coats all ingredients.
- Line 1-2 trays with baking paper, making sure the sides are covered.
- Spoon mixture onto the trays evenly.
- Bake for 20 minutes or until golden brown. (Note: At the 10-minute mark, remove from oven and mix well with a fork so that all the granola is exposed to the heat.)
- Remove and let cool for 10-15 minutes. Transfer to a glass jar or air-tight container and store in the fridge for as long as it takes you to eat it! (Most people, a few weeks. Me, a few days.)
- Serve with almond milk or coconut yoghurt.
- To get the orange zest, I use a grater to get the bulk of the skin off. Once I’ve done that, I just chop the grated flakes until they’re quite fine, and save the flesh of the orange for juices or smoothies.
- Other homemade granola recipes suggest adding a sweetener like honey or rice malt syrup. When I first started making this recipe, I included a few teaspoons of either of those. But since then, I’ve found it doesn’t need it at all. But if you have a sweet tooth, just mix a handful of fresh or frozen berries through it.
If you give this recipe a go, I just know you’ll love it. And if you do, feel free to leave me a comment or tag me on Instagram @jennafelicity and #jennafelicity so I can see how you went!