Coco-Nutty Granola Recipe: A Foolproof Craving Buster
Every week, I help hundreds of people quit sugar, and so far, the most foolproof craving-buster that keeps coming up would have to be this healthy treat. 

Coco-Nutty Granola
Makes 5 cups

  • 4-5 tablespoons coconut oil (or butter), melted
  • 3 cups coconut flakes
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon (optional)
  • 2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated ones), chopped roughly
  • (optional) 3 tablespoons rice malt syrup (I don’t sweeten my granola at all. Perhaps do half a batch with, half without and see what you like.)


Preheat oven to 120 C (about 250 degrees Fahrenheit). 

Mix all ingredients in a bowl, spread evenly on baking paper on a tray, and bake for about 15 to 20 minutes, until golden, turning halfway.

When golden, remove and cool immediately to get it crispy. (I like mine quite dark; the darker it is, the crunchier it is.) 

Some clever ways to eat this treat:
  • In a fancy stemless wine glass
  • Layered with berries and yogurt as a parfait
  • Sprinkled on top of frozen coconut milk

Photo courtesy of Coconut and Cardio

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About the Author

Sarah Wilson is a New York Times best-selling author, tv host and blogger whose journalism career has spanned 20 years across television, radio, magazines, newspapers and online. She’s the former editor of Cosmopolitan magazine and was the host of MasterChef Australia, the highest rating show in Australian TV history.

Sarah is the author of the best-seller I Quit Sugar, and recent Australian release I Quit Sugar For Life. Her 8-Week Program has seen over 600 000 people quit sugar. Register today for the next 8-Week online Program launching January 22, 2015.