Ingredients for Paleo Granola with Coconut and Almonds

• 250g unsweetened coconut flakes

• 220g sliced almonds

• 150g shelled raw pumpkin seeds (pepitas)

• 70g sesame seeds

• 70g raw sunflower seeds

• 2 tablespoons chia seeds (optional)

• 3/4 teaspoons kosher salt

• 1/2 teaspoons ground cinnamon

• 1/8 teaspoons ground cardamom

• 120ml honey

• 2 tablespoons olive oil

• 1 teaspoon vanilla extract

Preheat oven to 149°C. Line a rimmed baking sheet with parchment paper.

Toss coconut, almonds, pumpkin seeds, sesame seeds, sunflower seeds, chia seeds, if using, salt, cinnamon, and cardamom in a large bowl.

Cook honey, oil, and vanilla in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute. Pour over coconut mixture and stir to combine. Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown and crisp, about 25 minutes.

Granola can be made 1 week ahead; store tightly covered at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.