I’ve always been a huge fan of granola. I’d eat troughs (yes, troughs, I swear) of granola for breakfast (or sometimes lunch… or dinner…) when I was younger, which naturally didn’t make me feel very good due to not knowing my intolerances, BUT I kept on loving it nonetheless.

I stumbled upon grain-free granola a couple of years ago and gave it a try just for kicks. You could say it was love at first bite.  I loved how much crunchier it was, how it left me feeling more satisfied and how it was full of so many yummy and healthy goodies. But it wasn’t until I tried Purely Elizabeth’s grain free granola about a year ago that my love affair with paleo granola truly got serious. Because let me tell you – that stuff is ADDICTING.


Sadly, Purely Elizabeth has some ingredients I cannot have right now while on SCD for my stomach issues, so I had to think quick. Because this girl cannot go without crunchy paleo granola to snack on.


After two attempts, I’ve finally perfected my grain-free granola recipe and it’s been disappearing way too quickly. I’ve been using it on top of my smoothies, with a dash of homemade almond milk or straight up to my face by the handful.

I did a major meal prep for back-to-school since I leave TODAY (what the?!), with the help of my amazing mom, in order to keep me stocked for at least a couple weeks. I froze a bunch of my turkey meatballs, ground turkey meat, chicken soup in homemade broth, trail mix cookie dough balls, paleo zucchini muffins and OF COURSE a huge jar of this!

Thankfully it’s super easy to make, so when I run out (which will probably be soon let’s be honest), I can easily whip up a new batch.

It’s a perfect snack packed full of protein and healthy fats! What are YOUR favorite things to top off with granola?

XO nat

Mixed Nut Paleo Granola (Grain Free + SCD-friendly + Gluten Free + Dairy Free)

This paleo and SCD-friendly granola is the perfect topper for smoothies or simply by the handful!


1/2 cup almonds

1/2 cup pecans

1/2 cup cashews

1 Tbsp cinnamon

1/2 cup unsweetened coconut flakes

1/4 cup coconut flour

1/4 cup raisins

1 1/2 Tbsp coconut oil

2 Tbsp honey (optional - if you want a truly sugar free cereal, sub for 2 more Tbsp of cashew butter)

3 Tbsp cashew butter

2 Tbsp nut milk

1 tsp pure vanilla extract


  1. Preheat your oven to 325 degrees F and prepare a baking sheet by "greasing" it with coconut oil.

  2. Roughly chop the nuts and mix together in a big bowl. I typically chop my nuts by hand because it gives a better variety of big and small pieces!

  3. Mix in the cinnamon and coconut flour.

  4. Set the coconut flakes and raisins to the side for now.

  5. On the stove melt together your coconut oil and honey. Once melted, drizzle over the nut mixture and stir well.

  6. Add in the vanilla extract, cashew butter and nut milk and stir until the nut mixture seems to be getting clumpy. If it isn't getting clumpy, try adding more cashew butter or honey, whichever you prefer.

  7. Spread the mixture out on the baking sheet and bake for about 18-20 minutes.

  8. After the 18-20 minutes is up add in the raisins and half of the coconut flakes and cook for another 5-10 minutes. Note: It may not seem crunchy or "done" when you first take it out, but trust me - letting it cool gets it super crunchy! Don't make the mistake of leaving it in for extra time because it doesn't seem crunchy enough. It burns easily.

  9. Once it is done take it out and add the rest of the coconut flakes.

  10. Let cool for at least 15 minutes.