The Real Food Guide

Paleo cereal (grain-free, nut-free, gluten-free granola)

25

paleo cereal - grain-free, nut-free, gluten-free granola

All of the credit for this recipe goes to An Edible Mosaic, whose amazing Paleo Maple Cinnamon granola recipe I originally found via Pinterest. I post this version because it’s been tweaked to suit my own personal tastes (and well, I always find it funny when someone reviews a recipe to say, “It’s great, except I changed this and added this!) This paleo cereal (for lack of a better term) is a grain-free, nut-free granola that helps me include a bit of maca root into my diet. Maca root has an earthy, nutty, and slightly sweet taste that’s known to have many benefits including helping to balance hormones, improve energy levels, and boost the immune system, since it’s a source of vitamin C and zinc.

The only drawback to this paleo “cereal” is that I can’t stop eating it! It makes for great road-trip food – unglamorous handfuls in the mouth, but it sure is tasty! My favorite way to eat it is topped with chilled canned coconut milk (cooling it thickens it up), topped with berries. It’s a great template for making your own version tailored to your personal tastes. Switch up the currants for other dried fruit, or add a bit of cacao or cocoa powder for a chocolate-y treat! Add nuts if you happen to tolerate them (alas, I do not)! The possibilities are endless!


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paleo cereal
Paleo cereal – grain-free, oat-free, nut-free granola with maca root

Rating: 51

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 18 servings

Serving Size: 1/2 cup

Paleo cereal – grain-free, oat-free, nut-free granola with maca root

Ingredients

  • 2 cups raw, unsalted sunflower seeds
  • 2 cups raw, unsalted pumpkin seeds
  • 1 cup of sesame seeds
  • 1-1/2 cups ground flax seed
  • 1/4 cup of powdered maca root
  • 3/4 cup of dried currants
  • 2/3 cup of melted coconut oil
  • 3/4 cup of maple syrup or honey
  • 1 tbsp of cinnamon
  • 1 tsp of nutmeg
  • 1/2 tsp of sea salt

Instructions

  1. Preheat oven to 350F and line a baking sheet (11" x 17") with parchment paper.
  2. In a large bowl, add the seeds, ground flax, maca root and currants and mix together until uniformly distributed.
  3. In a small bowl, add the melted coconut oil, sweetener, and spices and salt, and mix together until uniformly distributed.
  4. Pour the small bowl of liquid over the seed mixture and mix well, ensuring that all of the seed mixture is well-coated.
  5. Spread the mixture onto the lined baking sheet and bake for 10 minutes.
  6. Remove the baking sheet from the oven and toss well, making sure to spread the mixture onto the baking sheet evenly again.
  7. Place the baking sheet back into the oven, and toss the mixture again at 10-15 minute intervals, making sure that it doesn't burn! (Ask me how I know). Bake for a total of 35-40 minutes.
  8. Cool for about 30 minutes (or as long as you can stay away from it!) and enjoy on its own, or topped with fruit, yogurt, or the milk of your choice.
http://therealfoodguide.com/paleo-cereal/

Vivian is the founder of the Real Food Guide and a Registered Holistic Nutritionist (RHN) who believes that each individual needs to go on their own Real Food Journey to find what works. While she herself eats a diet of real food (aka a paleo diet), some people may find that they can flourish on a vegetarian diet instead. However, universal to optimal health and well-being is good quality, nutrient-dense, Real Food.

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August 7 |

25 thoughts on “Paleo cereal (grain-free, nut-free, gluten-free granola)

  1. Jen says:

    Yummy!

  2. cathy says:

    Is Maca Root safe for children to consume?

    • If maca root is eaten as food then it’s safe for children (providing it’s in normal food type amounts), but there’s no research on maca as a supplement for kids, so I’d avoid that. The paleo cereal recipe shouldn’t be an issue for a child, as there is only 1/4 cup in the entire recipe, which makes quite a large batch.

      Of course, if you’re still concerned, you can always leave the maca out of the recipe. It will still taste good :)

  3. Judy Droitcour says:

    Question:
    How long does this keep?

  4. Rita says:

    If you heat this is the oven doesn’t it kill the living enzymes? Could you dehydrate instead?

    • Enzymes aren’t living, but yes, some enzymes can be denatured with enough heat (i.e. cooking). This recipe is heavy in the seeds, which can be hard to digest, so baking them can actually help that. I personally have never dehydrated raw seeds, so I don’t know if you could dehydrate a seed mixture and get the same taste and texture results.

  5. Jessica Perlman says:

    How many servings is this?

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  8. Samantha says:

    I tried making this over the weekend and after 15 minutes it burnt to a crisp!!! :( I was so sad! It seemed really good and made the house smell amazing. Maybe next time I’ll cook it at 250 instead.

    • Sorry it didn’t work out for you Samantha. When I make it, I usually have a pretty thick layer on a single cookie sheet, or even in a Pyrex casserole dish, so that it can mix. If you spread it too thinly, it’ll burn (which is what happened when my husband made it, but spread the total amount over two sheets).

      • Samantha says:

        Oh ok that makes sense! I sent this recipe to my parents and had them try it at 300 or 275 with a thin layer and it worked great :) I’ll try again soon once I finish eating my burnt batch (didn’t want to waste)!

  9. Krista Petersen Hong says:

    Which other seed can I substitute for Flax? What is the new quantity measurement? Thank you.

    • As with most recipes on the blog, they’ve been developed as written. You are more than welcome to try substituting the flax for yourself to see how that works.

  10. Lora says:

    Thank you for this recipe – it is crazy good! I just started an autoimmune elimination diet and was feeling deprived, but this is so good that I want this over any sugar, bread, egg, or milk food I can think of!

    • Glad you like, Lora! (Just be cautious though, if you’re doing an autoimmune diet, that seeds in this quantity are okay. I can generally tolerate seeds, but if I go ‘nuts’ (HAHA) on this, I find I get a reaction).

  11. Kathy says:

    Any idea what the calories are in a serving of this?

  12. Karen Coleman says:

    This is wonderful! I’ve been getting bad heartburn and I think I narrowed it down to the coconut oil. Is this essential to this recipe or can I leave it out or substitute something else? Thank you for such a great recipe!

    • You can replace the coconut oil with another fat that’s good at high heat – palm oil, or good-quality butter, ghee, or animal fat like lard, tallow etc. I think if you took out the fat entirely, it would be more prone to burning on you.

  13. Allison says:

    I’m making this just for myself and probably won’t be able to consume it all in one week. Would you recommend storing it in the freezer?

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