Paleo granola for the non-paleo

My husband has always loved granola and for years, a bowl of Jordan’s granola with milk was his go-to breakfast. For the last few months, I’ve been really conscious about getting him to think about what’s in the packaged food he likes to eat. When I mentioned the gut-busting 12.4g of sugar in a 45g bowl of his favourite Crunchy Oat Granola with Raisin and Almond, he finally seemed interested in trying paleo and primal alternatives.

I made my first batch of primal / paleo granola a few weeks ago and it was a really big hit. We finally ran out on Friday, so I decided to make a fresh batch this afternoon after a tough night with a poorly bub. I find cooking so therapeutic and relaxing; the perfect thing to do (other than nap, which I also found time for this afternoon!) when the baby’s napping.

After feedback that the last batch had a little too much coconut oil in it and not enough honey, I made some tweaks to this batch. In my trusty Mason Cash bowl, I mixed:

  • 400g flaked almonds
  • 200g pecan nuts
  • 100g macadamia nuts
  • 200g walnuts
  • 100g dessicated coconut
  • 100g currants
  • 100g chopped dates

Then I added 1.5 tablespoons of ground cinnamon and 1 tablespoon of ground nutmeg and mixed it all together. I upped the cinnamon and nutmeg to the entire recipe because I reckoned that it would add the sweet flavour that my husband wanted without creating a massive insulin response.

In a small pot, I then blended 100g of coconut oil, 50g of raw honey and another tablespoon each of ground cinnamon and ground nutmeg under a low heat for two minutes.

Once you’re happy, you can store the granola in big Tupperware containers and should last for a week or two, depending on how many people you need to feed in the morning.

Et voila! Enjoy!



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