This recipe is a variation of Sarah Murray’s Paleo Granola I found on Crossfit Invictus when I was looking for something fast for Paul to eat for breakfasts. I am indebted to her for this – I’ve made it many different ways and it always turns out perfectly. I call it “Paleonola.” I think I just invented that word. I hope I did, cos it’s a cool word.
Banana Walnut Paleonola
Preheat oven to 350. Get two cookie sheets out and grease them up with a little coconut oil or use silpat.
Wet Ingredients
- 1/3 c. coconut oil
- 1/3 c. honey (adjust for less sweetness if you’re sensitive to that)
- 2 t. vanilla extract
- spices to taste: cinnamon, nutmeg, cloves
Nut Mixture
- ~3 c. sliced almonds (Mariani Sliced Almonds from Costco is what we use)
- 1 c. pumpkin seeds (the green makes it pretty)
- 1 c. chopped walnuts
- 1 c. banana chips (additive free, roughly chopped into chunks the size you like)
- 1 c. unsweetened shredded coconut
Mix all of the wet ingredients into a small pot and heat for a few minutes, just until everything’s warm enough to mix thoroughly. Let it cool slightly.
While that’s going put all of the “nut mixture” ingredients into a large bowl. Once the wet ingredients are cooled, pour them over the nut mixture and stir until the nut mixture is coated. Spread thinly onto about two cookie sheets. Pop in the oven and bake for about 20 minutes. You want the paleonola to brown, but not burn, so start checking it at about 15 minutes. I like to stir the granola once it’s out of the oven to cool it off quicker. Let it cool completely before placing it in its container. You want it crispy and if you put it in the container warm, it’ll make it soft.
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UPDATE (9/23/10): After tinkering with this recipe a bit, I found that taking the temperature down to 300F does an even better job – less chance of burning that way. Also, for the version I made today I replaced the banana chips with raisins and added about 1/3 c. of canned pumpkin and a generous measure of pumpkin pie spices, including dried powdered ginger to the wet ingredients to make a nice spicy fall version.
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I found we eat a LOT less of this granola than what we used to eat of the grain-based stuff. Even about 1/3 c. with some coconut milk does the trick for my hungry husband at breakfast. I’m more a fan of some sort of eggs/veggie/meat/fruit variation in the morning if I have anything at all, but if you’re a cereal eater looking for a nice paleo option, this works great. It makes a great snack too!










