Grain free, Gluten free, Paleo Granola

Fantastically crunchy, wholesomely satisfying, and a great bulk-prep paleo breakfast: Grain free, gluten free GRANOLA!


This is similar to my Paleo CinnamoNutty Muesli but this time, I added an egg white to bind the ingredients so that you get clusters of granola at the end of it all. 

I also made a Strawberry Parfait with a hint of lemon (you’d be forgiven for thinking this was regular yoghurt!) – it was a match made in heaven! 

Recipe for Paleo Granola

Yield: 4 generous cups of granola clusters

Prep time: 15 minutes

Cooking time: 20-30 minutes

What you need

1/2 cup of sunflower seeds

1/2 cup ultimate seed mix 

1/4 cup almonds, chopped

1/4 cup cashews, chopped

1/4 cup pecans, chopped

1/4 cup dried blueberries

1/4 cup desiccated coconut 

Pinch of salt

1 egg white, whisked

2 tblspns water

1 tbslpn raw honey, optional

What you need to do

1. Preheat oven to 180°C. Gather your dry ingredients and add to a mixing bowl. 

2. In a separate bowl, whisk the egg white and water. Add honey to egg mixture if using. Pour over dry ingredients.

3. Mix to combine well. Spread over a lined baking tray. 

4. Bake for approximately 20-30 minutes : keep a close eye on the granola at this stage because it can burn very easily! Remove from oven, and allow to cool for at least 15 minutes. This is essential if you want clusters so be patient!  

5. Break into clusters, serve as desired, and store remaining granola in an air tight jar for up to one week. 

I had mine with a Strawberry parfait – mmmmmmm yuuuuuummmmmy!!! 



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