Paleo Maple Granola

Maple Granola, eh?

Here in Canada, the stereotype is true. We love maple syrup. Don't let anyone tell you different.

I put that natural sweetness in and on everything I can. Bacon? Yes. Coffee? Yes. Oatmeal? Yes. Use as my regular sweetener in baked goods? All the damn time.

Unlike many other store bought granolas, or traditional granola recipes, this recipe has no refined sugar OR grains. It's mostly lots of nuts and maple syrup. The nuts provide fats and protein and the maple syrup provides minerals (so long as it's pure maple syrup, Grades B, C or D) and carbohydrates to give your body a quick burst of energy.

It can be added on yogurt, enjoyed as a cereal or on its own. Perfect for enjoying after physical activity or for sustainable energy throughout the day,.

It's also super easy to make so it would be pretty hard to screw it up. Unless you forget about it in the oven. So don't do that.. 

Paleo Maple Granola


1 C raw macadamia nuts
1 C raw walnuts
1 C raw pecans
1 C shredded coconut or coconut flakes
1/4 C goji berries
1/4 C pitted medjool dates cut into small pieces
2 tsp cinnamon
1 1/2 tsp mineral salt
1 C maple syrup
3 tbsp coconut oil
2 tsp vanilla extract


Preheat oven to 350°

Pulse nuts in food processor. Make sure not to make them too small, and not to turn them into butter. 

In large bowl, combine nuts, coconut, goji berries, dates, cinnamon and salt.

Combine dry ingredients with coconut oil, maple syrup and vanilla. Mix well.

Spread granola on cookie sheet lined with parchment paper. 

Bake for 25-30 minutes making sure to stir around every 5 minutes. I know it's annoying to keep going back so often but you want to make sure that the syrup doesn't burn.

The granola will start to be thick and sticky. Remove from oven as soon as it starts to brown.

Allow to cool completely before transferring to an airtight container. 


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