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Homemade Coconut Walnut Sunflower Seed Paleo Granola (Vegan) photo
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Coconut Walnut Sunflower Seed Paleo Granola (Vegan)

This Coconut Walnut Sunflower Seed Paleo Granola (Vegan) is crunchy, wholesome, and perfect for a healthy start to your day!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Gluten Free, Paleo, Vegan
Keyword: Easy, Gluten-Free, Granola, Healthy, Paleo, Vegan
Servings: 6 servings

Ingredients

  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 2 cups raw walnuts
  • 2 cups raw cashews
  • 1 cup raw sunflower seeds
  • 1 cup unsweetened shredded coconut
  • 1 cup dried cranberries
  • ½ cup coconut oil melted and cooled
  • ⅓ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt

Instructions

  • Preheat your oven to 300°F (150°C). This low temperature will help to evenly toast the nuts and seeds without burning them.
  • In a small bowl, mix the ground flax seed with 3 tablespoons of water. Let it sit for about 5-10 minutes until it thickens. This mixture will act as a binder for your granola.
  • In a large mixing bowl, combine the raw walnuts, raw cashews, raw sunflower seeds, unsweetened shredded coconut, dried cranberries, ground cinnamon, and sea salt. Stir until everything is evenly mixed.
  • In another bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and the prepared flax egg. Make sure the coconut oil is cool enough that it doesn’t cook the flax.
  • Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, mix everything together until all the dry ingredients are well coated.
  • Line a baking sheet with parchment paper and spread the granola mixture out in an even layer. Use the spatula to press it down slightly, which will help it clump together.
  • Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even toasting. Keep an eye on it to prevent burning. Once it’s golden and fragrant, remove it from the oven.
  • Let the granola cool completely on the baking sheet before transferring it to an airtight container. This will help it achieve that perfect crunch.

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Spatula
  • Measuring Cups and Spoons
  • Oven

Notes

  • Watch the granola closely while baking to avoid burning it, as it can go from perfectly toasted to burnt quickly.
  • Allow the granola to cool fully before storing to ensure it becomes crunchy and clumps well.
  • The flax egg is essential for binding the granola; skipping it may result in a crumbly texture.