Homemade Paleo Granola Crunch

Paleo Crunch up close

My first EVER homemade Paleo Crunch/ Granola….AMAZINGLY DELICIOUS!

I have been dying to make this “Paleo Crunch” recipe for quite some time and I finally got around to it this week.  And the verdict, you may ask? Amazingly, tasty homemade granola!!!! Why did I wait this long? This granola as you can see from the title is Paleo and was given to me by a Bad Ass Cross Fit Coach, Trish, from my box/ gym. It is heaven and now I am contemplating stockpiling my body weight in Paleo Crunch in case of a nuclear war. Normal, right?

In the mornings I have been satisfying my “cereal” craving and serving it with almond milk and eating it like cereal. The kids love it too. They mix theirs with Cheerios and I am infatuated with our new granola/ Paleo Crunch loving family. I have also been snacking on it all day by itself, a little handful here and a little handful there. Can’t hurt right? AMAZING! For those non Paleo followers of mine, you can serve it with greek yogurt or even on top of frozen yogurt. My mouth is watering….AGAIN!

Try it and see for yourself. Benefits of eating and making your own homemade granola compared to store bought packaged kinds are unlike the store versions that are laden with extra sugars, sodium and other preservatives you know exactly what you are putting in. Plus, it was too easy to make. Don’t pass it up and go ahead make doubles, triples, quadruples. I know I am. The recipe below made enough to fill one full cookie sheet (13×18 in) and it barely lasted a whopping 3 days!

5.0 from 15 reviews

Homemade Paleo Granola Crunch
Prep time
Cook time
Total time
This Homemade Paleo Granola Crunch is seriously the one food item I would have a tough time sparing if my life depended on it. IT IS THAT GOOD!
Recipe type: Breakfast/ Snack
Cuisine: Paleo
Serves: 12
  • Dry Ingredients:
  • ¾ cup of raw pumpkin seeds
  • ¾ cup of raw sunflower seeds
  • 1½ cup of almond meal
  • 1½ cup of shredded unsweetened coconut
  • 3 cups of raw slivered, chopped, or sliced almonds
  • 3-4 teaspoons of pumpkin pie spice (I didn’t have pumpkin spice so I just added a little of cinnamon, ground cloves, ground ginger, and nutmeg)
  • Wet Ingredients:
  • ¾ cups of raw honey (or a mixture of maple syrup and honey)
  • 3 tablespoons of pure vanilla
  • ¾ cup of melted coconut oil
  • Note: put oil in last so it lightly coats and helps keep it from sticking to pan or foil. You may not need the full ¾ cup. I used a little over ½ cup.
  1. Preheat oven to 325 degrees.
  2. Mix all the dry ingredients first.
  3. Stir in the wet ingredients. It comes together pretty easy. Line baking sheet with foil or parchment paper and spread on a full cookie sheet. Bake for 20 minutes. Remove after 15 minutes and stir. Place back in oven 5 more minutes. Let it cool for about 5-10 minutes and then dig in!
Paleo Crunch Ingredients

Paleo Crunch/ Granola Ingredients

Paleo Crunch Dry Ingredients

Paleo Crunch Dry Ingredients

Paleo Crunch ready to go in the oven

After mixing in the wet ingredients, the Paleo Crunch is ready to go in the oven for 20 minutes

Paleo Crunch all done

Paleo Crunch all done. The smells coming from the granola rocked my world. So aromatic.

Paleo Crunch close up

Paleo Crunch close up

Another Close up of Paleo Crunch and Pupmkin Granola cereal

Getting ready to devour my Paleo Crunch and Pumpkin granola (recipe also on the blog) for breakfast

Paleo crunch and pumpkin granola cereal

Paleo crunch and pumpkin granola cereal…Better hurry, supplies won’t last forever in this Casa Cross

My Julian waiting so patiently for his Paleo crunch cereal this morning. I can't decide which is sweeter.

My Julian waiting so patiently for his Paleo crunch cereal this morning. I can’t decide which is sweeter.

Now that is what I call a breakfast of Paleo Champions...My Homemade Paleo crunch with lots of fresh berries and grapefruit! Kashi or General Mills who?!?!

Now that is what I call a breakfast of Paleo Champions…My Homemade Paleo crunch with lots of fresh berries and grapefruit! Kashi or General Mills who?!?!


So what are you waiting for? Try it. Have you ever made granola from scratch? Was it surprisingly fun and easy? Enjoy!


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68 Responses to “Homemade Paleo Granola Crunch”

  1. Name*November 3, 2012 at 2:58 am #

    This looks great. I can’t wait to try it!

    • LauraNovember 3, 2012 at 3:14 am #

      Carol, it is amazing! Beware you will get hooked. They boys love it too. They call it “special cereal.” And the best part is it goes with EVERYTHING. Eat it as cereal, top with yogurt or even ice cream or eat it by itself. You can’t go wrong.

      • doris ThiessenDecember 3, 2016 at 7:37 pm #

        My husband and i love this recipe. I sprinkled cayenne pepper on top, just b4 baking and it makes an awesome sweet n spicy snack! Thank you

  2. Sarah EcclestonNovember 3, 2012 at 9:20 am #

    Laura, so i am not a huge coconut fan. I know crazy. Do you have any suggestions for a substitue or should i just not add that ingrident?

    • LauraNovember 3, 2012 at 2:38 pm #

      Sarah I understand coconut is not for everyone. For this particular recipe omitting coconut is totally fine but for some other of my Paleo recipes that ask for coconut milk you can usually substitute milk. For this granola recipes if you omit the coconuts but still want to add a little sweetness and chewiness you can add raisins, chopped dates, or cranraisins. I would just add half of the measurements that this recipe asks. Let me know if you try it. Good luck!

      • SarahNovember 4, 2012 at 1:01 pm #

        I’ll use cranberries as a substitute in the crunch!

        Did I mention that we are doing a crockpot week in the Anderson household…all the receipts are from this really cool website “ourfullplate.com” tonight is the balsamic pork tenderloin.

        • LauraNovember 4, 2012 at 4:30 pm #

          Sarah that is great! Let me know how they turn out. And please feel free to share your fave crock pot meals too so we can share them with all the ourfullplate followers.

  3. KelseyNovember 5, 2012 at 10:43 am #

    Enjoying this with greek yogurt and berries as I type this 🙂 Side note–I am kind of a pumpkin pie spice junkie. I use it in most baking instead of cinnamon, etc. My favorite is Spice Islands, but it usually only available this time of year. I usually buy 5 or 6 jars to use the rest of the year…I frequently run out. If you’re interested, i usually find it at Randalls.

    • LauraNovember 5, 2012 at 11:57 am #

      Kelsey, didn’t I say it was addicting? It is so good, hence while I quadrupled the recipe and brought a gallon size of the crunch while I was away on my business trip. I actually made a little parfait yesterday for the kids before I left with non fat greek yogurt, the paleo crunch and blueberries and drizzled honey on top. The kids (and parents) devoured it! Soooo good! Happy eating! Love the feedback, keep it coming. We need positive reinforcement! P.S. thanks for the tip about the pumpkin spice. I bought a little jar at HEB and it was $5. I was floored! I will keep my eye out for the Spice Islands version.

  4. sarahDecember 4, 2012 at 6:38 pm #


    So I am sitting here eating my second batch of Granola…I love it. I am however eating it with milk, which may defeat the purpose of Paleo, but oh well. I conveniently made it when Russ was out of town so I could get my filling before he is home 😉 I also wanted to let you know I am seriously considering this Granola as an addition into my yearly Christmas baking and gift delivery!!! It is hard to get that status.

    So here is what I did different:

    First I always get a little too much or a little little of the seeds, and almonds. So I just throw it all in, the recipe is very forgiving. Next I didn’t have enough almonds so a crumbled some pecans and added those instead was about 1.5 cups almonds and 1.5cups pecans.

    Next, I don’t use the shredded coconut, I use crasins or raisins instead. It do however use the coconut oil, not sure what substitute I would use instead of that, but it really doesn’t give it too much of a coconut flavor so I like it.

    so that is about it. This time I didn’t cook it as much or maybe I had more than last time. It is a little chewy vs. crunchy. I think I like it that way better, last time it was almost falling apart into crumbs when you handled it, this time it has a little more formed.

    Alrighty till next time.

    PS Can’t wait to try the new recipes you posted.


  5. CharlseyJanuary 2, 2013 at 9:28 am #

    Hey Laura! Trying it today! While I’m on here though – thought I’d tell you that you should challenge your braino husband to put a “print friendly” button on your recipes!! 🙂 Go Ben Go! 🙂

    • LauraJanuary 2, 2013 at 9:57 am #

      Charlsey, you are right and already working it. We started a new Print friendly recipe card format and the last 5 recipes are formatted. It’s all on me now and going back and updating the old ones, so stay tuned. They will be formatted soon! Can’t wait to hear how it turns out. You will love this Paleo Crunch.

  6. MitchellFebruary 14, 2013 at 9:25 am #

    I just made this for the family and they loved it. We tried some in a bowl with whole milk and I just realized how long it’s been since I’ve had a bowl of cereal in the morning. I’ll definitely make this on occasion to give everyone a break from eggs.

    Thanks for the recipe!

    • LauraFebruary 14, 2013 at 1:23 pm #

      Mitchell, I am with you. I love being Paleo and I rarely feel deprived but I must admit there are times I LONG for cereal. My favorite way to eat my Paleo Crunch is cereal, but another option if you do not have any Paleo Crunch on hand is you can try my “Paleo Nut cereal” for those days you just need ONE bowl of “cereal.”


      Thanks for stopping by. Laura

  7. sherylMarch 2, 2013 at 10:38 pm #

    I’ve been craving granola since I went paleo so I Googled “paleo granola recipe” & yours came up. I made this & it was AWESOME! Thank you SO much for publishing it & helping me cure my craving! I’m thinking of melting some dark 85% chocolate with a little coconut oil or ghee & drizzle it over the baked mixture after it’s cooled, then let it cool again for a dessert snack. I’ve been a big sweets person so I’m always looking for ways to ease the sweet cravings I get so I stay connected to my goal to eat clean. Thanks again!

    • FeliciaSeptember 7, 2013 at 9:12 pm #

      How did it turn out with the added chocolate?

  8. PBMarch 3, 2013 at 9:59 pm #

    Thank you for putting this together. We’re not a Paleo family BUT my husband was diagnosed with colon cancer a while back so now there are no grains, no dairy, etc. And he loves cereal and granola…so your recipe is perfect (although I warmed up the honey and used less as sugar is an issue)..and its yummy with homemade almond milk. Thanks! Oh and our teenager loves it too…especially with yogurt.

    • LauraMarch 4, 2013 at 11:31 am #

      I am so sorry to hear about your husband’s medical condition BUT I am glad you are finding alternatives to eating ENJOYABLE healthy food. I wish your husband a speedy and positive recovery. In the meantime, check out more and more of the Paleo lifestyle. You will be surprised what you find. I love being Paleo. I thought I would feel deprived and with recipes like this, you can see it is so far from the truth for sure.

  9. MelissaMarch 25, 2013 at 5:33 am #

    Thank you so much for this amazing recipe! It’s a staple in our house now– even the kids love it =D With delicious options like this, it’s easier to stay Paleo.

  10. LorieApril 3, 2013 at 2:10 pm #


  11. Lin ShannonApril 5, 2013 at 3:22 pm #

    I, too, make a paleo granola that’s very popular at home. My husband and sons race through it rapidly, and if my brother knows I’ve made a fresh batch he always manages to drop by for a visit!

    Instead of straight coconut oil, I use a 50:50 combination of coconut oil:coconut butter. The coconut butter has a real flavor boost if you like the taste of coconut. If you have a Trader Joe’s grocery near you, I’d recommend their coconut oil instead of the LouAna. It’s got a very clean taste to it.

    I’m looking forward to trying your recipe for my sons and their friends this weekend.

    • LauraApril 5, 2013 at 3:28 pm #

      Lin thanks for the tip. I live in Austin, TX and we are “supposed” to be getting one soon, at least that is what the rumors are saying. Since I took this picture I have switched to another brand of coconut oil and I agree with you. Thanks for the feedback. Let me know if you try anything else.

      • Lin ShannonApril 5, 2013 at 3:34 pm #

        You’re most welcome for the tip. You’re in for a treat when the Trader Joe’s arrives in Austin.

        I’ve been reading your paleo lasagna recipe and drooling! I’ve never yet used my mandolin, but I think you’re inspiring me to give it a go. Thanks.

        • LauraApril 6, 2013 at 8:32 pm #


          I must admit the lasagna has more prep work than I like BUT it is so worth it! Scouts honor. You must try!

  12. SonyaApril 7, 2013 at 2:13 pm #

    I made this today… Soooo good! I made a double batch. I also wanted to tell you I added cayenne pepper (1tsp for a double batch. 1/2 tsp for 1 batch) it gives a nice little kick to it. Also worked well w goji berries!

    • LauraApril 8, 2013 at 8:40 am #

      Sonya what a great tip. I know some of my readers will def try the cayenne pepper for that extra kick! Thanks for sharing.

  13. LindseyApril 7, 2013 at 11:18 pm #

    Made this tonight to enjoy with plain Greek yogurt and it tastes wonderful. I’m not extremely familiar with the Paleo lifestyle, but love to cook and try to consume gluten only once per day so I decided to branch out and make it! Can you tell me how much a serving size is and how many fat, sugar, etc. Oh and I didn’t want to use honey (my raw honey supply is low and the bees aren’t busy yet till the end of summer) so I used Trader Joe’s Blue Agave…Thank You!

    • LauraApril 8, 2013 at 8:44 am #

      After calculating the amounts of ingredients I use in the recipe and also comparing my numbers with other Paleo Crunches and I think MY Paleo Crunch Granola has roughly 200 calories, 13 grams of fat and 7 grams of sugar for a serving size of 1/3 cup. I am not sure if using agave in place of honey adds more or less sugar but I hope this helps. Thanks for commenting and please let me know if you try anything else. Laura

  14. MolleneApril 24, 2013 at 10:42 pm #

    Wow! Absolutely delicious! Only used 1/2 cup of coconut oil. Could have used even less. Thank you so much.

  15. DonnaJune 17, 2013 at 11:56 am #

    I generally do not use any oil or fat when I make granola. It seems to me the honey should be sufficient to moisten the seeds and almond meal and hold it together enough to create clusters. what do you think?

    • LauraJune 17, 2013 at 3:52 pm #

      Donna, I agree with you that honey in some recipes may be enough but for this recipe I think you need both. Every time I make this recipe I use 1/2 cup of coconut oil and I think it is enough than the usual 3/4 cups, but I think if you were to forgo the entire ingredient altogether the honey might not be enough to clump it all together. You can try adding more honey if you want to stay away from the oil, but then you run the risk of it being too sweet. Sorry. Let me know if you try it.

  16. LauraMarieJune 22, 2013 at 9:39 pm #

    This recipe was actually perfect, I just tried my first batch! I was wondering the nutrition information and serving size?!

    • LauraJune 23, 2013 at 10:55 pm #

      Laura Marie,
      Based on the nutritional information from the amounts of ingredients I use in the recipe, I have previously estimated my Paleo Crunch Granola to have roughly 200 calories, 13 grams of fat and 7 grams of sugar for a serving size of 1/3 cup. I rarely eat more than 1/3 because when you eat it as cereal you know it is much more filling than even the heartiest of cereals like Kashi so rarely do you walk away hungry after 1 serving. If I do eat it like a cereal I always serve it with a lot of fresh fruit (like berries and bananas) to resemble a “normal” sized portion or should I say a portion we are used to seeing or eating. I also stick to 1 serving when snacking with it too. Hope this helps! Thanks again for the positive feedback. Come back and check us out again soon and see what else I am cooking.

  17. NicoleJuly 28, 2013 at 7:48 am #

    I plugged in the recipe into My Fitness Pal’s Recipe Nutrition Calculator. My single batch of this delicious granola filed my 9 cup Rubermaid container extactly to the 9 cup mark so 27 1/3 cup servings in a batch. Using 1/2 cup of coconut oil. A 1/3 cup serving came to 237 calories, 14g Carbohydrates, 19g Fat, 6g protein, 7g sugar.

  18. LeslieAugust 13, 2013 at 1:47 am #

    I just made this and it’s delish! How long will it keep for?

    • LauraAugust 13, 2013 at 9:30 am #

      Leslie, if you asked me a month ago I wouldn’t know because a batch of my Paleo crunch never lasts more than a week in my house BUT last month we were doing a lot of traveling and I made 3 batches and it saved well for over a month in an air tight container or Tupperware. Good luck! This is not only my fave but my kids as well go- to snack

      • Lisa ThompsonJanuary 31, 2014 at 9:37 pm #

        Just making sure…but it doesn’t need to be refrigerated, right? I’m planning to leave it out on the counter in a container. Thanks…everyone here loves it! I definitely will use less coconut oil next time. I was also pleasantly surprised that it didn’t taste like coconut. I don’t like coconut-flavored products, or at least heavily coconut flavors. So I was worried when I went ahead and used the shredded coconut but to my surprise I didn’t even taste it! Thank you, thank you!

        • LauraFebruary 1, 2014 at 4:06 am #

          Lisa, you are correct no refrigeration needed. To be honest, I don’t personally know how long it will keep because in my home it barely makes a few days, but I know other people have told me that it has kept well in an airtight container of Ziploc bag for about two weeks. Yum and thanks for checking in. You have inspired me to make a batch this weekend!

  19. CatOctober 14, 2013 at 11:53 pm #

    Trader joes is in Austin! Pumpkin pie spice, almond meal,
    nuts, coconut oil and all the fun is here! I know this because i
    helped open it! I hope you stopped by! Awesome fact? Not only did
    we just open this location but two more are on the way for Austin!
    One central and one northern! I will be heading back to Albuquerque
    (i was only here to help out during the honeymoon period) but i
    hope you found us and i will be trying this recipe the second i get
    home! It looks amazing! 🙂

  20. DennisDecember 7, 2013 at 11:27 pm #

    Hi, If I make a large batch how long can this be stored for?
    Thanks Den

    • LauraDecember 8, 2013 at 7:56 pm #


      If you keep it in an air tight canister at least 2 weeks. I know some who have vacuum sealed a batch and they had it for 3 months. Honestly, it never has lasted more than 2 weeks in my house and that is if i triple the recipe! Good luck!

    • LauraDecember 8, 2013 at 7:57 pm #


      If you keep it in an air tight canister you can keep it for at least 2 weeks. I know some who have vacuum sealed a batch and they had it for 3 months. Honestly, it never has lasted more than 2 weeks in my house and that is if i triple the recipe! Good luck!

  21. LisaJanuary 1, 2014 at 9:20 am #

    I’ve made this several times and it is hands down the best
    paleo snack ever! Super versatile, super easy, and best of all
    paleo approved, toddler approved (super easy for them to help scoop
    all those dry infredients, we use a 1/4 cup so there are lots and
    lots of turns) and infantryman approved!!!

  22. AndreaJanuary 15, 2014 at 10:04 pm #

    Love this!! Question though, do you think coconut flour
    would be ok (or in part) if I’m low on almond flour?

    • LauraJanuary 16, 2014 at 8:33 am #

      Yes, yes, yes Andrea!! You can almost always substitute equal measurements for almond flour and coconut flour!!! Be sure to post back and let me know how it goes!

  23. AndreaJanuary 18, 2014 at 2:32 pm #

    It was absolutely delicious!! I added some raisins and everyone in my family loved it. So yummy! Thanks 🙂

  24. KatFebruary 22, 2014 at 8:46 pm #

    I made this yesterday and possibly over cooked it, it’s very crumbly, but still crunchy and delicious. Also I used up a few dates I had in the cupboard, they add a nice chewiness. Had it for breakfast with berries and almond milk. So tasty. Thankfully my husband doesn’t “do” breakfast so I get to keep it all to myself! I reckon a single batch should last a bit over 2 weeks.

    • LauraFebruary 24, 2014 at 8:19 pm #


      I always air on the side of undercooking it than overcooking because I like the paleo crunch to be chewy. Depending on how much honey or coconut oil you used as well will vary the texture of the paleo crunch. Try it again and cook it 5 minutes less and let me know how it goes. My kids just requested another batch, so I will be making it again this week. Thanks for stopping by!


  25. erika morenoApril 7, 2014 at 7:53 pm #

    I just made this and it is so yummy!

  26. JulieMay 6, 2014 at 10:46 am #

    Just made your granola, exactly as you wrote it! Hoooooly smokes I’m in trouble! Double and triple love!!! I’m thinking holiday gifts, movie night goodies, snack time, aaaaanytime! Thanks so much! Paleo CAN be better than amazing! Who knew?! ;D

  27. MelMay 19, 2014 at 10:12 am #

    Do you have the nutrition facts on this recipe?

    • LauraMay 24, 2014 at 7:42 am #

      A 1/3 of a cup is approximately 230 calories and 17g of fat.

  28. Nat AlieJuly 29, 2014 at 2:54 pm #

    I just made my first batch of this, it is cooling on the rack right now as I type this and, of course, I tasted a pinch of it right out of the oven – SHUT YOUR MOUTH!!! It tastes like a pumpkin nut muffin!!! Thank you so much for this recipe!

  29. CraigApril 4, 2015 at 9:45 am #

    Made this today. Amazing!!!!

    Substituted cashew pieces for the sunflower seeds. This will be one of my new paleo staples.

    Thank you so much for posting and sharing this delicious recipe.

  30. Mary LouDecember 8, 2015 at 7:56 pm #

    Made a batch this afternoon and as soon as it was cool, poured some in a bowl with almond milk. Other people might not understand my excitement at eating cereal again but I am sure you all can… Se delicious. Only substitution was walnuts in place of almond slivers. Yum!!!

  31. CathyFebruary 19, 2016 at 9:23 am #

    I found your recipe and have been making it for about 3 months. I eat it 5-6 mornings of the week with berries on top and crave it! I’m really working hard to avoid T2 diabetes as it runs in my family. It’s so hard to find a breakfast food that is delicious and not carb filled! Some in the oven right now and it smells delicious! Thank you!

  32. PamDecember 4, 2016 at 9:31 am #

    What is the nutritional numbers? I.e. Carbs, fat, Sugars?

    • LauraJanuary 9, 2017 at 1:38 pm #

      I answered this above but at the end of the day it’s lots of fat but it’s GOOD fats. Sugars is high and my only recommendation is you can skimp on the honey as mentioned in the recipe if you are worried about sugars.

      But in general don’t worry about the numbers.


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