But normally granola is not Paleo because of the oats and when you buy it in the store it’s full of all sorts of questionable ingredients. So I experimented with some Paleo granola ingredients and came up with this delicious recipe.
I still remember the first time my oldest daughter tried mango. She was about two years old and we were at my brother-in-law’s cabin in Island Park, Idaho. They had some sort of cool contraption that took the pit out nice and easy and she was fascinated by that and by the mango. I swear she eat five in one day. Oh, good times.*Please note that most of the links on this page are affiliate links. This means if you click on a link and purchase, you will receive the same price, but I will receive a little money for referring you to the product. This helps keep this blog free for you. I truly appreciate you supporting my blog.
The coconut oil, mango, and coconut flakes really give it a nice, tropical flavor and the chili powder really accents that as well. This is a versatile Paleo granola recipe where you can add other ingredients you think would be good in it and take one or two out that you don’t like as much to make it customized for you!
If you like this Paleo Granola, you may also like these recipes:
Paleo Honey Roasted Tropical Granola Recipe
I love the flavoring on this Paleo granola. I love how it has flavor and doesn't just taste like a bunch of nuts
- 6 Ounces Macadamia Nuts coarsely chopped
- 6 Ounces Slivered Almonds
- 6 Ounces Cashews coarsely chopped
- 6 Ounces Dried Mango coarsely chopped, unsweetened
- 1/2 Cup Flaked Coconut unsweetened
- 1/4 Cup Coconut Oil melted
- 1/3 Cup Raw Honey
- 1 Egg White
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Chili Powder
- 1/2 tsp Coarse Real Salt
- 1 tsp Vanilla Extract
Preheat the oven to 250 degrees.
Place half of the mixture in a food processor and pulse several times until about 1/2 of the mixture is broken down into smaller pieces.
Add the mixture back into the mixing bowl and toss again.
Pour over the nut mixture and stir until well coated.
Spread the mixture in a single layer on top of a parchment or non-stick mat lined baking sheet.
Bake in the preheated oven for 1 1/2 hours.
Watch closely in the last 15 minutes of baking to make sure they do not darken too much.
Remove when the granola is golden brown.
Let granola sit on the baking sheet until fully cooled.
Break up into pieces and store in an airtight container.