Coco-Nutty Granola Recipe: A Foolproof Craving Buster

New York Times bestselling author By Sarah Wilson
New York Times bestselling author
Sarah Wilson is a journalist, entrepreneur, and the New York Times best-selling author.
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

Ingredients

  • 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.)

Preparation

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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