High-Protein Paleo Granola Dessert
This grain-free granola is packed with protein and makes a deliciously crunchy topping for yogurt, ice cream, or a healthy snack on its own. The combination of nuts, seeds, and coconut flakes, sweetened with pure maple syrup, gives it a naturally sweet yet nutrient-dense profile.
Ingredients
- 1 cup unsweetened coconut flakes
- ½ cup sliced almonds
- 1 tablespoon chia seeds
- ⅓ cup pumpkin seeds
- ⅓ cup sunflower seeds
- 1 teaspoon cinnamon
- 1 tablespoon oil of choice coconut or safflower preferred
- 3 tablespoons pure maple syrup
- Dried fruit or chocolate chunks optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the coconut flakes, almonds, chia seeds, pumpkin seeds, sunflower seeds, and cinnamon. Stir well to distribute evenly.
- In a small microwave-safe bowl or on the stovetop, gently heat the oil and maple syrup until they are well combined.
- Pour the warm syrup mixture over the dry ingredients and toss everything together until fully coated.
- Spread the mixture evenly onto the lined baking sheet in a single layer. Bake for 12 to 15 minutes, stirring once halfway through to ensure even toasting and prevent burning.
- Once baked, allow the granola to cool fully before adding any optional dried fruit or chocolate chunks.
- Transfer the cooled granola into an airtight container and keep it at room temperature for up to 4 weeks.
Notes
- Do not replace maple syrup with sugar-free syrup, as it won’t work for binding the ingredients.
- This granola is mildly sweet, making it perfect as a topping for yogurt, smoothie bowls, or even as a crunchy addition to desserts.
Nutrition
Calories: 242kcalProtein: 7gFat: 20gFiber: 4g
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