Lazy Day Paleo Granola


One of the things I have missed over the years since going Paleo/Primal is cereal for breakfast. More recently as my digestion has got better and better I have been able to tolerate properly prepared organic nuts and seeds in moderation and so I decided it was about time for a breakfast granola recipe. 

This may look long and complicated BUT it really isn’t. The recipe makes a huge batch which is simply stored in a kiln jar in the fridge, keeping happily for weeks! Feel free to vary6 the nuts, seeds and dried fruit but leave the rest the same for a great base. The added protein and fat help to round this recipe out. Serve with coconut yogurt, custard or breakfast crepes.



 300g organic pecans, crushed into bits

300g organic cranberries

300g organic dates

300g organic coconut chips

 300g organic sunflower seeds

 1 very large organic butternut squash, peeled and chopped, cooked until soft

 4 large organic eggs

 8 tbsp Great Lakes gelatin (hydro)

8 tbsp coconut oil, melted

 4 tbsp maple syrup

 4 tsp cinnamon powder

 4 tsp vanilla extract

 42 tsp ginger powder


Pre Granola Prep

Nuts and Seeds

1.     Soak your nuts and seeds over night in filtered water to which you have added the juice of 1 lemon

Dried Fruit

1.     Flash boil the dried fruit for a few minutes and drain


Making the Granola

2.     Preheat oven to 150c

3.     Mix all dry ingredients together in a large bowl

4.     Whisk the butternut squash with the eggs, oil, gelatin, syrup, vanilla, ginger and cinnamon

5.     Lay the mixture out onto a large baking tray or two if needed, in an even layer

6.     Bake for 25min, turn all the ingredients and bake again for 25 min. Your mixture should freely pretty crispy by now, if not but it is burning, cover loosely with parchment paper and bake for another 10-15 minutes. NOTE it will crisp up more once cooled


7.     Cool completely then store in a glass container