• Prep Time: 25 minutes
  • Cooking Time: 55 minutes
  • Serves: 2 quarts

Double Almond Paleo Granola

  • Recipe Submitted by on

 Ingredients List

  • 3 cups blanched, sliced almonds
  • 2 cups slivered almonds, 8 ounces
  • 1½ cups coconut*
  • ½ cup sesame seeds
  • ½ cup pure maple syrup
  • ¼ cup coconut oil
  • 1 tablespoon vanilla extract
  • ¾ teaspoon salt


Preheat oven to 300˚F. Line a sheet pan with foil. Spray foil generously with cooking spray. Rub pan with a paper towel to evenly coat pan with oil. Spray again lightly (Don’t skip this step. This will keep granola from sticking to pan after baking)
Combine almonds, coconut and sesame seeds in a large bowl.
Over low heat, combine maple syrup and coconut oil until heated through. (You can also heat the maple syrup and coconut oil in the microwave on high heat for 1 minute or until coconut oil is melted.) Remove from heat and stir in vanilla and salt.
Pour over almond/sesame seed mixture and mix well. Transfer mixture to prepared baking sheet. Be sure to scrape all the good maple syrup/oil mixture that's left in the bowl. Spread to an even thickness
Bake for 30 minutes then stir well with a spatula to redistribute. Return to oven and bake another 15-25 minutes or until golden brown. Watch carefully the last 15-20 minutes as ovens vary. You want it golden but not too deep brown.
Remove from oven and allow to cool completely on pan then transfer to airtight storage containers (I use wide-mouth glass jars.) Can be stored at room temperature for up to a week and in the freezer for several months.

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