This granola is the kind I make when I want something reliable, wholesome, and crunchy without fuss. It’s nut-forward, lightly sweet, and chewy where it counts—perfect for breakfast, yogurt bowls, or a handful between meetings. I like that it’s both paleo-friendly and vegan, using a flax binder and coconut oil instead of eggs or butter.

The recipe is straightforward and forgiving, but a few details matter for the best texture: pulse the nuts instead of blitzing them to flour, keep the oven low, and let the baked granola rest on the sheet so clusters can form. These are small steps that pay off every time.

You’ll find the method below exactly as I follow it. If you want to tweak texture or swap quantities later, I include thoughtful, texture-safe suggestions and storage tips so your granola stays crisp and delicious for weeks.

Ingredient Checklist

1 tablespoon ground flax seed — acts as a vegan binder (flax “egg”) to help clusters hold together.
3 tablespoons water — hydrates the ground flax so it thickens and binds the mixture.
2 cups raw walnuts — the primary nut, gives rich flavor and chewy texture when chopped.
2 cups raw cashews — adds creaminess and helps larger clusters form when pulsed.
1 cup raw sunflower seeds — boosts crunch and keeps the granola nut-free-friendly in portions.
1 cup unsweetened shredded coconut — adds chew, coconut flavor, and toasty notes when baked.
1 cup dried cranberries — provides bright chew and sweet-tart contrast to the nuts.
¼ cup coconut oil, melted and cooled — binds and crisps; cool it so it doesn’t cook the flax mixture.
1/3 cup pure maple syrup — the sweetener and glaze; choose pure maple for flavor.
1 teaspoon pure vanilla extract — rounds and deepens flavor.
½ teaspoon ground cinnamon — warming spice that complements nuts and coconut.
¼ teaspoon sea salt — balances sweetness and enhances all flavors.

Directions: (Coconut Walnut Sunflower Seed Paleo Granola (Vegan))

Preheat the oven to 300°F (150°C).
In a small bowl, whisk together 1 tablespoon ground flax seed and 3 tablespoons water. Let sit 10 minutes, until thickened.
If your 1/4 cup coconut oil is solid, melt it and let it cool until warm but not hot (you can microwave briefly or melt on the stove).
Place 2 cups raw walnuts and 2 cups raw cashews in a food processor or blender and pulse several times (about 6–10 short pulses) until the nuts are coarsely chopped. Do not process until they become a flour.
In a large mixing bowl, combine the thickened flax mixture, the cooled melted coconut oil, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon sea salt. Whisk until evenly combined.
Add the chopped nuts, 1 cup raw sunflower seeds, 1 cup unsweetened shredded coconut, and 1 cup dried cranberries to the bowl. Stir until all pieces are evenly coated with the wet mixture.
Line one large baking sheet with parchment paper or a silicone baking mat. Spread the granola mixture in an even single layer on the sheet.
Bake at 300°F for 35 to 40 minutes, stirring once about 20 minutes into baking so the granola browns evenly. Watch closely near the end, as the granola can burn.
Remove the baking sheet from the oven and do not stir. Let the granola sit on the sheet for 10 minutes to firm and crisp.
Use a spatula or wooden spoon to break the granola into your desired chunk sizes.
Let the granola cool completely before serving or storing.

Why (Coconut Walnut Sunflower Seed Paleo Granola (Vegan)) is Worth Your Time

This granola gives you the dual win of robust flavor and great texture with minimal hands-on time. The walnuts and cashews provide a deep, buttery backbone that doesn’t need to be heavily sweetened. Maple syrup and a touch of vanilla and cinnamon make the profile warm but not cloying. Coconut oil crisps without dairy, and the flax seed does the binding job typically done by eggs.

It’s versatile: spoon it over plant-based yogurt, sprinkle on smoothies, or eat it straight from the jar as an on-the-go snack. It’s also paleo and vegan without feeling like it’s missing anything—no tofu, no complicated swaps, just real ingredients you can pronounce.

Texture-Safe Substitutions

Swap within the nuts already listed: if you want more crunch, increase the sunflower seeds slightly and reduce one cup of either walnuts or cashews—keeps texture changes minimal.
Reduce coconut for less chew: cutting the shredded coconut to ¾ cup will make the mix slightly less chewy and more crunchy from the seeds and nuts.
Drier clusters: press the granola gently into the sheet before baking to encourage larger clusters when it cools. Follow the bake time closely to avoid burning.
Sweeter chew: stir the dried cranberries in after baking if you prefer them plumper and less baked; that keeps their texture bright.

Tools of the Trade

Oven set to 300°F (150°C) — low and steady heat is key for even browning without burning.
Food processor or blender — for pulsing the nuts to coarsely chopped; short pulses only.
Large mixing bowl and whisk — for combining the wet ingredients and coating the dry mix evenly.
Baking sheet plus parchment paper or silicone mat — prevents sticking and makes cleanup easy.
Spatula or wooden spoon — for spreading and later breaking into chunks.
Small bowl — for thickening the flax and water mixture.

Avoid These Mistakes

Don’t over-process the nuts. If you pulse too long you’ll end up with nut flour and a pasty texture instead of crunchy pieces.
Avoid baking at a higher temperature to speed things up. The granola will brown on the surface and stay raw inside or burn quickly. Keep it at 300°F (150°C).
Don’t skip cooling time on the sheet. The clusters need that 10-minute rest to firm up; stirring immediately will break them apart while they’re still fragile.
Be careful with hot coconut oil. Melt and cool it so it doesn’t cook the flax or evaporate the maple syrup before everything gets mixed.
Watch the final minutes. Even at low heat, shredded coconut and nuts can go from golden to burnt fast.

Make It Year-Round

This granola stores and plays well with seasonal toppings. In warm months, pair it with fresh berries and coconut yogurt for a light breakfast. In cooler months, spoon it over warmed plant-based custard or baked apples for a comforting crunch. The base holds up across seasons because it doesn’t rely on fresh produce—it’s about nuts, seeds, and preserved fruit.

By keeping a jar in the pantry you’ll always have a quick topping for smoothies and oatmeal or a dependable snack for busy days. The flavors are neutral enough to pair with citrus in the spring and deep spices in the winter.

Chef’s Rationale

I chose a 300°F bake and a 35–40 minute window to coax color and crunch slowly without drying the nuts out. The flax-and-water mixture creates a sticky, gel-like binder that mimics an egg’s role in cohesion, which is essential for cluster formation in a vegan granola. Coconut oil adds both flavor and crisping ability—when cooled before mixing it coats without prematurely cooking the binder.

Pulsing the walnuts and cashews rather than chopping by hand gives you even-sized pieces that toast at the same rate and produce more consistent clusters. Adding dried cranberries before baking distributes their flavor throughout; if you want chewier bites, add them after baking instead. Every choice here balances texture, ease, and pantry-friendly cooking.

Storage & Reheat Guide

Store cooled granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature—no need to reheat unless you want warm granola. To warm a single portion, toast it in a dry skillet over medium-low heat for a minute or two, or microwave briefly (10–15 seconds) for a cozy bowl on chilly mornings.

Quick Q&A

Can I skip the flax? The flax helps clusters hold. If you skip it, expect looser, more crumbly granola.
Can I use roasted nuts? You can, but pulsing roasted nuts will give stronger toasted flavor and they may brown faster in the oven—reduce final bake time slightly and watch closely.
Will the cranberries get hard? They can dry out slightly during baking. If you prefer them softer, stir them in after baking.
How do I get big clusters? Press the mixture into the pan before baking, avoid stirring after the second half of bake, and let it rest undisturbed for the full 10 minutes off heat.

Hungry for More?

If you enjoyed this granola, keep a running staple of mixes like seeds + nuts + coconut in the pantry and experiment with proportion swaps for different textures. Bookmark this recipe—because once you dial in your favorite chunk size and level of chew, it becomes a go-to for breakfasts and snacks that taste like you spent more time on them than you did.

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Coconut Walnut Sunflower Seed Paleo Granola (Vegan)

Granola is a beloved breakfast staple that has taken many…

Prep Time10

Cook Time35

Total Time45

Servings: 2 servings

Ingredients

1 tablespoonground flax seed
3 tablespoonswater
2 cupsraw walnuts
2 cupsraw cashews
1 cupraw sunflower seeds
1 cupunsweetened shredded coconut
1 cupdried cranberries
1/4 cupcoconut oilmelted and cooled
1/3 cuppure maple syrup
1 teaspoonpure vanilla extract
1/2 teaspoonground cinnamon
1/4 teaspoonsea salt

Instructions

Preheat the oven to 300°F (150°C).
In a small bowl, whisk together 1 tablespoon ground flax seed and 3 tablespoons water. Let sit 10 minutes, until thickened.
If your 1/4 cup coconut oil is solid, melt it and let it cool until warm but not hot (you can microwave briefly or melt on the stove).
Place 2 cups raw walnuts and 2 cups raw cashews in a food processor or blender and pulse several times (about 6–10 short pulses) until the nuts are coarsely chopped. Do not process until they become a flour.
In a large mixing bowl, combine the thickened flax mixture, the cooled melted coconut oil, 1/3 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon sea salt. Whisk until evenly combined.
Add the chopped nuts, 1 cup raw sunflower seeds, 1 cup unsweetened shredded coconut, and 1 cup dried cranberries to the bowl. Stir until all pieces are evenly coated with the wet mixture.
Line one large baking sheet with parchment paper or a silicone baking mat. Spread the granola mixture in an even single layer on the sheet.
Bake at 300°F for 35 to 40 minutes, stirring once about 20 minutes into baking so the granola browns evenly. Watch closely near the end, as the granola can burn.
Remove the baking sheet from the oven and do not stir. Let the granola sit on the sheet for 10 minutes to firm and crisp.
Use a spatula or wooden spoon to break the granola into your desired chunk sizes.
Let the granola cool completely before serving or storing.