Paleo Sweet & Salty Granola


With the nice weather we are suddenly having, all I can think about is how much I want to hike. Last year my husband and I decided that we were going to set a goal to hike the 46 High Peaks in the Adirondacks. I’ve already hiked 5 of them (Cascade, Porter, Giant, Big Slide, Rocky Ridge), and attempted Marcy.

The last hike of the season (Marcy) was pretty much a disaster for me. My husband, his friend, and I get up at the crack of dawn to get to Mt. Marcy (NY’s highest peak – 15 mile round trip) at 7am – because parking is a hot commodity. We start the hike, which is gradual, nothing crazy, and it’s probably 45°F at the base. About a little over 1 mile into it, we got to the Marcy Dam – so we stopped to take a few pictures. As we were snapping away, a park ranger came up to us and said it was snowing at the summit, so anyone without hiking boots on is recommended to turn away. Guess who out of the whole group was wearing running sneakers? Yup, me. I looked at my faithful hiking companions, aka my husband and his friend, and LITERALLY the words that came out of my husband’s mouth were this “can you take this back to the car with you?”. It’s safe to say I was mad. I walked back to the car through the woods, alone. Luckily, the village of Lake Placid is ten minutes away so I got a manicure and a new Patagonia jacket at my husband’s expense.

So I’m hoping this year is a little better than that, then again nothing is worse than what I saw on the internet. Did anyone hear about the woman seeing the panther on the nature trail? If you didn’t, do yourself a favor. I would’ve cried. Link

Ok . . back to the recipe, with my optimism for hiking season, and going along with this week’s trends of paleo snacks, I present to you my sweet and salty granola. Enjoy 🙂


Paleo Sweet & Salty Granola



  • 1 cup cashews
  • ¾ cup almonds
  • ¼ cup pumpkin seeds, unshelled
  • ½ cup unsweetened coconut flakes
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • 1 tsp coconut sugar
  • 1 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1 cup dried cranberries
  • 1 tsp salt



  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper, and set aside.
  2. In a food processor, blend cashews, almonds, coconut flakes, and pumpkin seeds – pulse until the mixture breaks into smaller pieces.
  3. In a large microwave-safe bowl, melt the coconut oil. Then mix in vanilla, maple syrup, coconut sugar and cinnamon. Add the mixture from the food processor to the bowl and mix until coated.
  4. Spread the mixture out onto a baking sheet and cook for 20-22 minutes, stirring halfway. Remove from heat when the mixture is lightly browned.
  5. Add dried cranberries and salt. Press the granola mixture to form a flat, even surface. Cool for 15 minutes, and then break into chunks.
  6. Store in an air-tight container or re-sealable bag.




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