SCD and Paleo Vanilla Granola


Here’s an SCD and Paleo legal version of my Vanilla Almond Granola. Instead of oats, it uses a variety of ground nuts.  Soaking the nuts overnight makes them easier to digest, and drying them at really low heat preserves the valuable nutrients they provide. 

If you’re counting calories, I need to warn you this granola is probably not for you. It’s made up of 4 different types of nuts, which while high in good fats, definitely tap in high on the calorie scale!

This granola tastes delicious sprinkled over yogurt with fresh fruit, or with a little almond milk




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SCD and Paleo Vanilla Granola

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4 cups


  • 1/2 cup raw pecans
1/2 cup raw hazelnuts
1 cup raw almonds
  • 1 cup raw walnuts
  • 1/4 cup raw sunflower seeds
  • 1 tablespoon golden flax seeds (omit for SCD)
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon cinnamon
3/4 cup honey, melted
  • 1-1/2 tablespoons vanilla
3/4 teaspoon sea salt (plus 1 teaspoon for soaking water)
  • 1/2 cup shredded coconut, unsweetened
1/2 cup raisins


  1. Soak all of the nuts in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time. Soak the sunflower seeds in a separate bowl, following the same procedure as above.
  2. Drain the nuts and seeds and place on a paper towel to absorb the remaining water. Keep half of the sunflower seeds separate.
  3. Place all of the nuts and half of the sunflower seeds in the bowl of a food processor. Grind them until they resemble the size of oats.
  4. Add in the coconut oil, cinnamon, honey, vanilla, sea salt. Pulse until combined.
  5. Next, add last half of the sunflower seeds and the flax seeds and pulse once or twice, until they are roughly chopped and mixed into the nut mixture.
  6. Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3 parchment covered dehydrator trays. Spread it evenly into a thin layer.
  7. Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
  8. Stir in the raisins, then let cool completely before storing in an airtight container for 2-3 weeks.

Dehydrating is my preferred method  for making this granola, but you could probably bake the granola in your oven at its lowest setting for 2-3 hours, or until completely dried and free of all moisture.


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  • Katie

    Just bought your amazing cookbook. Beautiful pictures and great sounding recipes. I tried the vanilla almond granola, followed the directions to a t, however it never got crunchy. It is delicious, but wet. I did it in the oven at your recommended time- maybe it needs to be in there longer? My husband loves it, but we really would like it crunchy to use as cereal. Any suggestions would be great. Thank you!

    • Against All Grain

      Yeah, also if you live in a humid climate then it might not be as crunchy.

    • Megan

      I too just bought the cookbook (Absolutely loving it!) and had the same problem. I did mine in the dehydrator and it’s still pretty soft. Delicious, but soft. Any suggestions?

      • Against All Grain

        Maybe try turning the temperature up a little and doing it a bit longer.

  • Megan

    I just picked up your amazing cookbook, I am so excited about it! I’ve made a few recipes already, and have so many already picked out that I want to try soon.

    I made this granola from the cookbook, using my dehydrator, and it never got crispy. Any suggestions on what I can do next time to make it more crispy? I don’t live in an area with much humidity, so I don’t believe that is the culprit.

    I am so happy to have found this blog, and to have picked up your cookbook, thank you for all of your hard work on this.

    • Against All Grain

      Hmm I’ve never heard of this problem. Perhaps try increasing the temperature a bit or dehydrating longer.

  • Tricia

    I made this, starting yesterday. I makes a lot, so having it made up to sprinkle on this or that will be a gift. I followed the one in your book, did omit flax seed. I think I’ll cut down the honey to half-cup and see. Just a tad too sweet for me. I don’t have a dehydrator, so I followed your tip on using the oven. I started at the 170 recommended, but didn’t seem to do much. So, I bumped to 200F for the last two hours, and then let it sit in the oven as recommended, and it turned out very well. Now that I have it on hand, I’ve got your berry, apple, pear crisp baking right now, and am looking forward to adding this to the top! Two recipes in one–well two–days. Love the cookbook, love your website, glad to have had the chance to hear you speak in the Seattle area.

  • Joan

    I have made granola for years and have always dried it in the oven. I haven’t made this recipes yet, so it might need a little tweeking, but I dry it on 300 F for 1 hour, stiring it every 20 min.

  • Liz

    Is it necessary to soak the nuts/seeds? why?