Every morning I make my guy his lunch. It’s usually more or less the same thing with some variety mixed in here and there. Whatever is seasonal for his fruit cup, a sandwich, a snack, an energy bar, and whatever else I’ve baked up over the weekend. Although he says it’s unnecessary, I get immense joy from it because I know he’s eating good healthy food to fuel is demanding job and it’s the perfect excuse to make homemade goodies!
One of the more recent additions to the snack rotation is a yogurt cup. Either yogurt (only with dairy from grass fed cows) or coconut yogurt with granola, fruit, and maybe some hemp hearts as toppings.
So I’ve come up with this Paleo Granola to adorn his creamy delicious mid-morning snack. Although he is by no means Paleo and consumes his fair share of carbs and gluten, he was never really a fan of oatmeal. So this granola is right up his alley. And in my effort to reduce his gluten consumption I made this recipe gluten free, naturally sweetened with coconut sugar to avoid blood sugar spikes, high in healthy fats from the nuts and seeds and coconut oil for stable energy.
And seriously when you bake this up your whole freakin house will smell amazing. Wins all around for this awesome granola.
Paleo Blueberry Ginger Granola
Paleo friendly, gluten free, grain free, and vegan granola is the perfect snack or addition to smoothies, yogurt bowls or straight out of the container. There's also an extra superfood powder hiding in there to up the health benefits of this tasty treat. PLUS it's lower in sugar, naturally sweetened, and has no weird ingredients. Wins all around!
gluten free, grain free, paleo, low carb, vegan, dairy free, naturally sweetened
- 2 cups walnuts raw, coarsely chopped
- 1 cup almonds raw, coarsely chopped
- 1 cup coconut shreds
- 1/2 cup flaxseed meal
- 1/2 cup lucuma powder optional, but encouraged
- 1/4 cup maple syrup
- 5 tbsp coconut oil melted
- 1 tsp freshly grated ginger (or 2 tsp powdered)
- 1/2 tsp pink sea salt
- 3/4 cup dried blueberries
Heat oven to 325 F. Prepare a baking sheet with parchment paper or baking mat.
In a large bowl, mix together the melted coconut oil and maple syrup
Then add the chopped nuts, coconut shreds, ginger, and sea salt to the large bowl. Mix dry with wet ingredients until all is well combined.
Once well combined, fold in the blueberries until evenly distributed.
Pour granola mixture onto baking sheet and press down with a plastic spatula to ensure that it is tight and spread evenly.
Bake for 20 minutes, the turn the baking sheet in the oven. Bake for another 15-20 minutes or until just golden brown. Remove from the oven.
Let cool completely on baking sheet. No touching.
Once it has rested break up the granola into chunks.
Enjoy on top of smoothies, yogurt, in milk, or straight up! Store in airtight container.
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna