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Mom was right! Breakfast is the most important meal of the day, even when your grown up. Toss together this amazing paleo nut-coconut granola.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300°F. Line a 15x10-inch baking pan with parchment paper. In a small saucepan bring apple juice to boiling; reduce heat. Simmer, uncovered, until reduced to 1/4 cup. Stir in honey, oil, vanilla, salt, and cinnamon.

  • In a bowl combine nuts and pumpkin seeds. Working in batches, in a food processor cover and pulse nut mixture until broken into smaller pieces, adding coconut at the end to break up slightly. (Some nuts will remain nearly whole.) Transfer to a large bowl. Drizzle with juice mixture; toss to coat. Spread in prepared baking pan.

  • Bake 35 to 40 minutes or until golden, stirring two or three times. Using parchment paper, lift granola out of pan; cool on a wire rack. If desired, stir in dried fruit. Store at room temperature up to 2 weeks.

Nutrition Facts

355 calories; 31 g total fat; 9 g saturated fat; 7 g polyunsaturated fat; 13 g monounsaturated fat; 0 mg cholesterol; 129 mg sodium. 311 mg potassium; 17 g carbohydrates; 5 g fiber; 9 g sugar; 9 g protein; 0 g trans fatty acid; 8 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 59 mg calcium; 2 mg iron;


1 Ratings
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