Crunchy and naturally sweet, this coconutty Paleo Muesli is a hardy and delicious grain-free breakfast. These delightful paleo granola clusters are also vegan.
Preheat oven to 325 degrees F.
Pulse the nuts, sunflower seeds, and pumpkin seeds in a food processor until there is a nice mix of small and larger pieces. Pro tip: no food processor? Chop the nuts with a sharp knife.
In a microwave-proof mixing bowl, combine coconut oil, maple syrup, cinnamon, and vanilla. Microwave for 30 seconds to melt the coconut oil.
Combine the chopped nuts and seeds, coconut oil mixture, and other ingredients (except strawberries) and stir to combine.
Spread on a parchment-lined baking sheet. Pro tip: for a mix of textures, spread out some of the mixture and keep some in thicker clumps.
Bake for 15 minutes and then stir. If the mixture doesn't look very toasty, bake another 5 minutes.
Add strawberries when it comes out of the oven.
Feel free to sub in ingredients that work best for you/are things you have in your pantry.
You can use honey in place of the maple syrup, but please note your paleo cereal would no longer be vegan.
The paleo muesli won't get really crispy until it full cools.