Paleo Maple-Cinnamon Granola
Prep time: 
Cook time: 
Total time: 
Yield: Yields about 10 cups, or about 20 (1/2-cup) servings
  • 2 cups (300 g) raw unsalted sunflower seeds
  • 1¾ cups (250 g) raw unsalted pumpkin seeds
  • 1⅓ cups (150 g) golden flaxseed meal
  • 1 cup (150 g) unhulled sesame seeds (or an extra 1 cup (150 g) sunflower seeds)
  • ⅔ cup (150 g) coconut oil or ghee (clarified butter)
  • ¾ cup (180 ml) pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon ground cinnamon
  • ½ teaspoon sea salt
  1. Preheat oven to 375F; line a large baking sheet (a half-sheet pan) with parchment paper or a silpat liner.
  2. Add the sunflower seeds to a food processor and pulse until coarsely chopped (it should look similar to granola). Pulse in the pumpkin seeds to break up the pumpkin seeds a little, leaving most whole. Pour this mixture along with the flaxseed meal and sesame seeds into a large bowl and set aside.
  3. Add the coconut oil or ghee, maple syrup, vanilla extract, cinnamon, and salt to a small saucepan. Heat over medium heat until the coconut oil is melted, about 2 minutes, stirring occasionally.
  4. Pour the coconut oil mixture over the sunflower seed mixture and stir to combine.
  5. Spread the granola out onto the prepared baking sheet in an even layer and bake until golden, about 35 to 45 minutes, tossing well once every 15 minutes.
  6. Cool completely and then gently toss to break up the granola.
  7. Store in an airtight container at cool room temperature up to 3 weeks.
Recipe by An Edible Mosaicâ„¢ at