This cranberry walnut paleo granola recipe is easy and totally addicting! It’s full of clusters, flavor, and crunch and free of any added sugar. Great for topping dairy-free yogurt, as a cereal replacement with almond milk, or snacking on as-is. It’s grain-free, no added sugar, and vegan.
Ever since making my first batch of homemade paleo granola, I can’t be without it!
Crunchy, toasty, perfect with almond milk or over coconut yogurt, or by the handful for a snack.
I’ve gotten many requests for a no-sugar-added version and it turned out even better than I imagined! My husband raved about it and couldn’t believe I didn’t add any sort of sugar, maple syrup, or honey!
I added dried cranberries (sweetened with apple juice) to this one, but you can also add raisins or leave out the fruit entirely – it’s still so tasty!
What You Need to Make Homemade Paleo Granola
Luckily you really don’t need anything fancy to make delicious homemade grain free granola. Here’s everything you’ll need to prepare it:
- raw walnuts
- raw cashews
- ground flaxseed
- unsweetened coconut flakes
- refined coconut oil or ghee (not vegan)
- date paste (or whole pitted dates, to make date paste)
- ground cinnamon
- sea salt
- dried cranberries (apple juice sweetened)
How to Make Cranberry Walnut Paleo Granola
It’s actually simpler than you might think to make your own clean, healthy homemade granola!
Preheat your oven to 325° F and place an oven rack in the middle of the oven. Line a large baking sheet with parchment paper. You can either roughly chop all the nuts by hand, OR, pulse them in a food processor until you have a roughly chopped texture – some smaller and larger pieces are fine.
Place chopped nuts in a large mixing bowl and add the flaxseed, coconut flakes, cinnamon and salt. Stir to combine, then whisk together the coconut oil or ghee and date paste and pour over the dry mixture. Stir well to fully combine. The granola should form “clusters” as you mix it – these are good!
Spread the granola in a single layer on the prepared baking sheet, then bake in the preheated oven for 15 minutes. Remove, and use a silicone spatula to gently stir. Return to the oven and bake for another 7-9 minutes, or until granola appears golden brown. Don’t worry if it seems soft, as it will crisp up a lot while cooling.
Place the entire baking sheet on a cooling rack and allow granola to cool for about 25-30 minutes, then stir in the dried cranberries. Once completely cooled, store in an airtight container for up to 1 month.
What To Serve With Homemade Paleo Granola
This granola is crunchy and stays crunchy for a little while in milk, so it’s perfect as a grain free cereal to have with some almond milk! Top with sliced bananas and/or berries too – totally reminiscent of my old school cereal bowls 🙂
I also love it with coconut yogurt and fruit – like a parfait! You can also just grab a handful for a simple snack on the go.
Or, you can get dessert-y and serve it over dairy free ice cream with some chocolate chips. Lot of possibilities for this cranberry walnut granola!
How to Store Homemade Paleo Granola
This homemade paleo granola will store well in an airtight container in the pantry or countertop for about 3-4 weeks. I have these containers and they’re perfect for storing homemade granola.
I hope you’re ready for toasty, nutty, crunchy, and healthy granola – such a fun and easy treat! Preheat your oven and grab your ingredients – it’s GO TIME for grain free granola!
Cranberry Walnut Paleo Granola {No Added Sugar, Vegan}
Cranberry Walnut Paleo Granola {No Added Sugar, Vegan}
Ingredients
- 2 cups raw walnuts
- 1 cup raw cashews
- 2 Tbsp ground flaxseed
- 1 1/2 cups unsweetened coconut flakes
- 2 Tbsp organic refined coconut oil or ghee not vegan, melted
- 1/2 cup date paste*
- 3/4 tsp ground cinnamon
- 1/4-1/2 tsp sea salt depending on your tastes
- 2/3 cup dried cranberries apple juice sweetened
Instructions
-
Preheat your oven to 325° F and place an oven rack in the middle of the oven. Line a large baking sheet with parchment paper.
-
You can either roughly chop all the nuts by hand, OR, pulse them in a food processor until you have a roughly chopped texture - some smaller and larger pieces are fine.
-
Place chopped nuts in a large mixing bowl and add the flaxseed, coconut flakes, cinnamon and salt. Stir to combine, then whisk together the coconut oil or ghee and date paste and pour over the dry mixture. Stir well to fully combine. The granola should form “clusters” as you mix it - these are good!
-
Spread the granola in a single layer on the prepared baking sheet, then bake in the preheated oven for 15 minutes. Remove, and use a silicone spatula to gently stir/turn over the granola (like you’d do for roasted veggies!) Return to the oven and bake for another 7-9 minutes, or until granola appears golden brown. Don’t worry if it seems soft, as it will crisp up a lot while cooling.
-
Place the entire baking sheet on a cooling rack and allow granola to cool for about 25-30 minutes, then stir in the dried cranberries
-
Once completely cooled, store in an airtight container for up to 1 month. Enjoy!
Recipe Notes
*To make the date paste, place 5-6 pitted medjool dates in 1/2 cup water in a microwave safe bowl. Heat 2 minutes, then transfer to a small blender or food processor. Blend on high speed until pureed.
**If you prefer, you can replace the date paste with pure maple syrup
Nutrition
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Want More Homemade Paleo Granola Recipes? Try One of These!
Crunchy Paleo Granola with Strawberries
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Just made this for a rainy afternoon snack. AMAZING. Definitely a new staple!! Can’t wait to try it with chocolate chips ☺️
Made this granola as soon as I saw the recipe and it is the best granola I have ever had. I’m not a fan of cashews so I substituted raw almonds. Not too sweet and not too dry, just perfect. I will be making this on a regular basis! Might add a little orange juice or orange zest next time!
for anyone who decides to make it with the d’vash date nectar – i used it the other day in this and found that about half of what the recipe calls for was PLENTY. i’m assuming the at-home pureed dates are a little less syrup-y sweet – so anyway just beware if you do decide to use it that you may want to start with *less*
<3d this one.