This is one of those recipes that uses oats. I am working on making a paleo version of this that does not include oats. This recipe came originally from my mom. She truly is the most amazing on the fly cook. She makes things up in her head and they taste delicious the first time. She gave me permission to post this recipe to my Instagram with credit to her, so here is your credit mom! Be careful of burning this recipe. My last batch didn’t “seem done” so I left it in the stove a little longer then it should have been in there.

For this recipe you want to combine the ingredients separately. First combine all the dry ingredients in a bowl together and mix it all up.

Mix up all the wet ingredients in a glass measuring cup or a bowl. You will pour the wet mix into the dry mix and stir until it is thoroughly combined. Another pro tip….use a big ass baking sheet. Like the biggest one you own. It is really crucial to have this spread out so that it is not super thick on the pan. The thicker it is the harder it is to cook properly. Part of my problem with the last time I cooked it was the bottom got kind of burnt and the top was perfect. If you don’t have a massive pan then just half the recipe or put it on two pans. Sometimes I do it on two pans just so that I can have a thinner layer. This also needs to cool for an extended period of time, it hardens up when it cools so don’t despair if it seems soft.


  • Servings: 6-8 cups
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By Heidi Engle (My Mama)

Prep Time: 20 minutes

Cook Time: 40 minutes

 Servings: Makes 6-8 cups


3-4 cups of GF oats

3-4 cups raw chopped nuts

1 cup raw coconut flakes

¼ cup sesame seeds

1/3 cup coconut oil or melted ghee

1/3 cup avocado oil

1/3 cup maple syrup

1 teaspoon vanilla

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon cardamom

Optional: 2 tbsp nut butter


  1. Preheat the oven to 325 degrees and line a large pan with parchment paper. You may have to cook this in two batches.
  2. Mix the dry ingredients together in a large bowl.
  3. In a smaller bowl mix the oils, maple syrup, vanilla, and nut butter.
  4. Stir wet ingredients into dry ingredients until coated.
  5. Bake for 40 minutes stirring every 15. You know it’s done when everything is browned and the coconut flakes are brown.

One thought on “Granola

  1. Pingback: Raspberry Vanilla Smoothie Bowl W/Frozen Zucchini | Northwest Paleo Girl

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