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Cinnamon Raisin Granola (Paleo, AIP)

A quick and easy to make nut-free granola that makes a great breakfast, snack, or topping! Paleo and AIP
MAKE AHEAD: You can make this granola and store it for up to a month in a sealed container at room temperature!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 320kcal

Ingredients

  • 1 cup sliced Tigernuts
  • 1 cup Coconut Flakes the wide ones – though shredded can work as well (see notes on how to make coconut-free)
  • 1/2 cup Raisins
  • 1/4 cup Avocado Oil
  • 1/4 cup Maple Syrup
  • 1 tsp Cinnamon
  • Pinch Sea Salt

Instructions

  • Preheat the oven to 275 F and move the baking rack into the middle of the oven. Line a baking sheet with parchment paper.
  • Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet.
  • Bake for 35-40 minutes, stirring every 15 minutes or so. Check the granola at 35 to make sure it isn’t burning. It may still seem a bit moist at 40 but take it out as it will dry as it cools.
  • If any is stuck together after it cools, break apart with your hands. Store in an airtight container at either room temp or in the fridge.

Notes

Make this dish coconut-free: Replace the coconut flakes with an additional 1 cup of sliced tigernuts.

Nutrition

Calories: 320kcal | Carbohydrates: 34g | Protein: 2g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 156mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg