Recipe: Gluten Free Paleo Granola





  • 2 cups raw walnuts
  • 2 cup raw cashews
  • 1 cup raw almonds
  • 1 cup unsweetened shredded coconut
  • 1 cup raisins or cranberries
  • 1 egg white, lightly beaten
  • 2 tablespoons water
  • 3 tablespoons coconut or olive oil
  • 1/3 cup raw honey
  • 1 teaspoon vanilla extract


  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  oil, honey, vanilla extract, 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 or raisins and shredded coconut. Stir everything well to make sure it is all coated.
  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 (see note)**.
  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, store the granola in a glass jar.
  10. Eat granola with your favorite milk or yogurt and fruit


**Keep an eye on the granola while it is baking, as it can go from done to burned quickly.

Source adaptation:

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