Paleo Hazelnut Fig Granola
Just because you’re paleo or on a healing diet like the Specific Carbohydrate Diet doesn’t mean you cannot enjoy cereal. With this paleo hazelnut fig granola you can have the best of both worlds.
When I went paleo and went on the Specific Carbohydrate Diet in 2017 (please note I no longer follow it strictly, but follow it about 90% due to my ulcerative colitis) the thing I missed most was cereal and granola. I was a cereal ADDICT.
Between bowls of cereal almost every morning before high school way back when and granola topped smoothie bowls almost every morning during college, going paleo felt like it was the end of my cereal days.
And although I’ve found some promising paleo granolas on the market, they’re expensive and many still contain ingredients that don’t adhere to SCD (like maple syrup, flax seeds, chia seeds or coconut sugar).
Making my own paleo granola saves money and I can make sure all of the ingredients make my tummy happy and healthy. This paleo hazelnut fig granola is my absolutely new FAVORITE combination.
Hazelnuts are full of B6, folate, phosphorus, potassium and zinc. And figs are also little nutritional bombs! They’re full of Vitamin A, Vitamin C, Vitamin K, B Vitamins, potassium, magnesium and MORE. Crazy right!?
This paleo hazelnut fig granola is the perfect low carb option - it’s refined sugar free, dairy free and high in healthy fats and protein. But the best part? It’s full of flavor and it’s the crunchiest topping.
I love topping dairy free Lavva yogurt and fronen banana ice cream with it or just eating it with three trees almond milk. (not sponsored I just truly love all of those options!)
Tag me on Instagram if you make this (or any of my recipes)!
Xo nat
Paleo Hazelnut Fig Granola
Ingredients
- 1/3 cup chopped almonds
- 1/3 cup chopped hazelnuts
- 1/4 cup pumpkin seeds
- 1/2 cup chopped dried figs
- 1 tsp cinnamon
- 1/4 cup coconut flour
- 2 Tbsp melted coconut oil
- 1/4 cup honey
- 1 tsp pure vanilla extract
- 1/4 cup almond butter
- 1/2 cup coconut flakes
Instructions
- Preheat your oven to 275F.
- In a bowl mix your chopped almond, hazelnuts, pumpkin seeds, figs, cinnamon and coconut flour.
- In a separate bowl, mix your melted coconut oil, honey, vanilla extract and almond butter.
- Mix your dry and wet ingredients together and stir until combined and the ingredients are mostly evenly distributed.
- Spread the mixture onto your baking sheet and spread out.
- Bake for 35-40 minutes (checking every 10 minutes and stirring the granola around). It may not seem crunchy at first, but once it begins to cool it will be.
- Once you take out the granola add the coconut flakes and stir again once more. Let cool for 15-20 minutes or until crunchy.
- Store in an airtight container or jar - don't place in the airtight container until COMPLETELY cool otherwise it will not get crunchy (and will instead become chewy).