One of my favorite things is having a delicious snack to munch on while working, taking a break, or hanging out with friends — especially snacks that are crunchy and full of flavor.
I prefer snacks that not only deliver an outstanding taste but also nourish the body. I like efficiency in eating: great flavor and good nutrition together.
There are many excellent Paleo-friendly snacks, and today I’m sharing a recipe that hits the mark. I hope you enjoy it as much as we do.
I call this Hippie Paleo Granola. Why “hippie”? Because granola has that classic hippie vibe, and the name made me smile. Most store-bought granolas are packed with oats — a grain that doesn’t fit a strict Paleo approach — so I created a grain-free version that still delivers the familiar granola texture and taste.
This recipe uses 100% Paleo-approved ingredients — no oats — and the result is deeply satisfying, crunchy, and more flavorful than many oat-based granolas. It’s a great option for satisfying cravings while staying on track with clean eating.
If you have time this weekend, pull out a baking sheet and make a batch. Happy healthy snacking!
Hippie Paleo Granola
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- Author: Mariel Lewis
- Total Time: 60 mins
- Yield: 8 cups
Description
This Hippie Paleo Granola is deliciously crunchy and made with all-natural ingredients that provide a steady energy boost and nourishing bites any time of day.
Ingredients
- 2 cups raw slivered almonds
- 2 cups raw walnuts
- 1 cup raw pecans
- 1 cup raw pumpkin seeds
- 1 cup unsweetened coconut flakes
- 3/4 cup raw sunflower seeds
- 1/2 cup coconut oil
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp sea salt
- 10 dried figs, diced
Instructions
- Preheat oven to 300°F (150°C).
- Place 1 cup slivered almonds, 1 cup raw walnuts, pecans, pumpkin seeds and sunflower seeds in a food processor. Pulse a few times to break down some of the nuts and seeds, then transfer the mixture to a large bowl.
- Add the remaining almonds and walnuts, coconut flakes, and salt to the bowl and stir to combine.
- In a separate bowl, whisk together the coconut oil, maple syrup and vanilla extract. Pour the wet mixture over the dry ingredients and mix thoroughly so everything is evenly coated.
- Spread the mixture in an even layer on a large baking sheet. Bake for about 45 minutes total, stirring carefully every 10 minutes to prevent burning. Bake until golden and fragrant.
- Let the granola cool completely on the baking sheet; it will crisp up as it cools. Once cooled, fold in the diced dried figs.
- Store the granola in an airtight container for up to three weeks.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American