Go Back
Print
pan of paleo chai granola on parchment paper

Chai Paleo Granola

This simple chai paleo granola recipe makes a grain-free granola that is packed with flavor! Sweetened with honey and coconut, it's perfect for breakfast or snacking.

Course Breakfast
Cuisine American
Keyword Dairy-Free, Gluten-Free, Grain-Free, Paleo, Refined Sugar-Free, Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5 cups
Author Cassandra

Ingredients

  • 1.5 cups raw pumpkin seeds
  • 1.5 cups slivered or chopped almonds
  • 1.5 cups pecan halves
  • 1 cup finely shredded coconut, unsweetened
  • 1/4 cup coconut flour
  • 1/2 cup honey, warmed
  • 2 tbsp coconut oil, melted
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp ground ginger
  • 1/4 tsp allspice
  • 1/4 tsp black pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp pink Himalayan salt

Instructions

  1. Preheat the oven to 300 degrees F, and line a large baking sheet with parchment paper.

  2. Mix the pumpkin seeds, almonds, pecans, coconut, coconut flour, and spices in a bowl, then add the warm honey and melted coconut oil. Stir until the dry ingredients are fully coated.

  3. Spread the mixture out evenly over the lined baking sheet. Bake for 20 minutes, then remove it from the oven to give it a good stir. Return it to the oven for 5-10 minutes more, depending on how crunchy you want it to be.

  4. Store it in an airtight container for up to three weeks. Enjoy!