Paleo Granola – Caution – Super Addicting!

Paleo Granola – Caution – Super Addicting!

I’m super excited about the unveiling of Susan Keane Nutrition! My website (designed by the ever-so-talented Candice Irvine) has now been launched and I’m working on getting you some awesome content. My facebook page is also up. You can check in there for updates, health tips and cool articles about nutrition, fitness and being awesome. Follow me on Instagram to get a peek at what a nutritionist eats and equally important – cat photos.

For my first ever post I wanted to share with you my favourite Paleo granola recipe! I made a couple batches for the spectators to munch on at the TuffStuff Competition at Friendly City CrossFit’s  open house and I keep getting requests for the recipe. I love having some for a breakfast treat with a bit of Almond Milk. It’s just the right amount of salty and sweet!

The recipe is from PaleoOMG is written by CrossFitter, Paleo-eater, fashion-loving Juli. I’m  really enjoying her website and delicious recipes.

Play around with this recipe to make it your favorite granola too! I love using different dried fruits to give it a new flavour every time. You can try adding different nuts, or even a nut-free version (pumpkin, sunflower, chia) to make it good for the kiddies to take to school.

It will last a few weeks (if you can keep from eating it for that long), stored in a glass container in the fridge. Make a double batch so when you feel the terrifying hanger coming on you have something healthy to snack on that is rich with good fats to keep you full.

I’ve added a couple suggestions and tricks in bold. Please visit Juli’s website for the full directions, link is below.


1 cup sliced almonds
1 cup pumpkin seeds – Raw, unsalted
½ cup pecans, chopped – Raw, unsalted
½ cup unsweetened shredded coconut
½ cup coconut oil  – Melted
½ cup raw honey – I omit the honey completely to make it less sweet.
¼ cup maple syrup
1 cup dried cranberries OR blueberries OR raisins OR a mixture
1 tablespoon cinnamon
1 teaspoon salt – I use RealSalt brand Sea Salt and use a little less, sometimes even half, or it becomes way too salty for me.

When baking, I let it cook undisturbed for the first 10 minutes, then mix every 5 minutes until done. 

Directions – click here

Comment below, let me know if you like the recipe or if you come up with any crazy good combinations!

Yours in health,