This grain-free Goji Berry Paleo Granola is easy to make and has those crunchy clusters that everyone loves! So much tastier than the store-bought variety.
There was a point in my life when I used to eat granola ALL the time in my yogurt, with milk, and just on its own. However, when I realized that I had a difficult time digesting certain grains like oats, I had to put an end to this habit as most granola on the market have some kind of grain in them.
Well, my habit is back in full force these days because I recently made myself some grain-free paleo granola and it turned into the most addicting treat I’ve had in a long time.
When it comes to granola, my favorite part about them is the big crunchy clusters that are stuck together. I don’t love the ones that are separated and they just aren’t as fun to eat. Because of this, I made sure to make my paleo version with as many clusters as possible, so I know you’ll love these if you are like me!
I also added some dried goji berries because they are currently my favorite dried fruit, and they are chock full of antioxidants and anti-inflammatory compounds. They even have up to 500 times more vitamin C than oranges! However, if you don’t have goji berries or you aren’t a fan, you can substitute with any other dried fruit that you like.
Hope you love these Goji Berry Paleo Granola as much as I do, because they are so much cheaper and tastier than the store-bought variety and you’ll want to eat it all in one sitting!
Goji Berry Paleo Granola
Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
Place almonds, cashews, and pumpkin seeds in a food processor, and pulse several times to break into small chunks. Pour into a mixing bowl.
Add sunflower seeds, shredded coconut, and goji berries to the nut mixture.
Place coconut oil, honey, vanilla extract, cinnamon, and sea salt in a saucepan, and heat over medium-low heat until coconut oil and honey are melted. Whisk to combine.
Pour the liquid mixture into the mixing bowl, and stir well to make sure everything is evenly coated.
Transfer the granola mixture on the parchment paper and spread out evenly.
Bake for 20-25 minutes, stirring half way through.
Remove from oven and press down on the granola mixture to form a tight and flat layer.
Cool for 20 minutes or until hardened. Break into clusters, and store in an airtight container in the refrigerator for lasting freshness.
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