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This granola might just be one of the most versatile recipes I've shared on this site, and ha, it's not even mine! Go figure. But when I got the chance to share it I couldn't pass up the opportunity.
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This granola recipe is from a new cookbook called Real Food, Real Simple by a blogger named Taylor Riggs. She's the blonde beauty behind Simply Taylor and now a Registered Dietitian Nutritionist, which means she knows a lot of stuff about food and how it can affect your health. Taylor, though, has lived with Type 1 diabetes since she was diagnosed at the age of 10. When she got to college she learned about the Paleo diet and was able to stabilize her blood sugars and take less insulin using Paleo foods. She started a blog, (back then was Taylor Made It Paleo) and shared delicious Paleo recipes with the world. That's actually how I knew her – I've followed her since like sometime in 2012 and have enjoyed watching her figure out her way in this world. (Listen to me, I'm 40 and I sound like an old grandma… oh my, how that young lady has grown… geez). Anyway, she switched her blog name when she realized that she could eat certain “non-Paleo” foods like cheese and some gluten-free foods, which I completely applaud and encourage everyone to try. I myself keep trying but not having much success in that area, but I think everyone should see what works for them.
This granola recipe is really really easy to make and can be used as a breakfast recipe (it's delicious with some almond milk), a snack recipe, or as a topping for a smoothie/acai bowl or chia pudding. It's even yummy when you may have overcooked it slightly, as I did for this picture, ha! Oops. (See, us food bloggers aren't perfect)
The rest of her book isn't fussy either though. All mostly Paleo (with a few optional cheeses scattered about), gluten-free, and all stuff that can easily be done on a weeknight with relatively few ingredients. Just an example of some of the other recipes: Sriracha Cauliflower Poppers, Mexican Fiesta Skillet, Sweet Potato Noodles with Kale, Onion, and “Cheese” Sauce, Cranberry Orange Scones, and Fruit Pizza with Coconut Cream Spread. Beautiful pics to go with each recipe as well. If you want just a book full of healthy, simple dish ideas, this is a good choice.
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Everyday Granola Recipe
If you make this granola, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Everyday Granola from Real Food, Real Simple
Ingredients
- 1 cup Coconut Flakes
- 1/2 cup Pecans (roughly chopped)
- 1/2 cup Almonds (roughly chopped)
- 1/2 cup Pumpkin Seeds
- 2 tbs Chia Seeds
- 1/4 tsp Sea Salt
- 2 tbs Coconut Oil (melted)
- 2 tbs Honey
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 300 F. Combine the coconut flakes, nuts, seeds, and salt in a large bowl.
- Add the coconut oil, honey, and vanilla and mix until the nuts and seeds are evenly coated.
- Arrange the granola in a thin layer on a large baking sheet lined with parchment paper and bake for 12-15 minutes, or until the coconut flakes turn golden brown, tossing halfway through.
Notes
I love this recipe. It’s simple yet practical for everyday use. Thanks for sharing !
My boyfriend brought home some granola the other day with 40g of sugar in it, sigh. This looks way more up my alley.
What a nice, simple grain free granola recipe 🙂
Sounds like a book I need on my shelf! Thnk you for sharing. Making this granola stat!
It’s a great book! Made dinner from it last night and the whole fam loved it.
This looks and sounds delicious! Homemade granola has been a favorite of mine for years, but I always forget to make it. Thanks for inspiring me to make some of this. Yum!
I always forget to make it too! But this is so easy that I hopefully can just pop it in the oven when I need it.
At what temperature should this be baked? Thank you for such a great recipe!
Oh my, that would probably be important, eh? Sorry about that! It should be at 300 F. I fixed the recipe above too.
Beautifully photographed and presented! Such a lovely recipe and a staple in my home. xx D
I love love love Taylor’s new book, and this is one of my favorite recipes! You’re right – it’s so versatile! I love using it as a salad topping 🙂
Looks so good! I used to have cereal all the time (pre-paleo) and I miss it like crazy – this would definitely do the trick! Thanks!
That is so easy! What a great, simple recipe. One of my little ones (the toddler type of course) is perfectly giddy about any sort of granola – I’ll have to make this for her!
It IS so easy. I had it in my head for some reason that grain-free granola had to take a long time. Glad to know I was wrong!