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At last a granola I can enjoy!!! Grain-free, nut-free, dairy free AND WHOLE 30 approved!!!!

While running a Whole 30 group, I had a friend join who has nut allergies!  Well, goodness, that’s a tall order since most solutions include nuts!  But I do love a challenge 🙂

I searched high and low for a recipe that met all these requirements AND tasted good!  So I decided to just create my own.  I enlisted the help of my amazing daughter, who is an excellent baker, and it worked!!! Out came a super tasty granola that everyone could enjoy.

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Oh My!
I am sooo ready to BRING IT this February!!! Step back Whole 30, I’m gonna crush you! Oh ya, you tried to intimidate me with group participants w nut allergies….
But boom take that baby!!! 

Grain Free, Nut Free Granola- Whole 30 With Coconut Pudding
Recipe type: Breakfast
Cuisine: whole 30
Prep time: 
Cook time: 
Total time: 
Serves: 10+
At last a granola that everyone can enjoy!!!!
  • For GRANOLA:
  • 10 dried dates (pit removed)
  • ½ c water
  • ½ c sunflower seed butter
  • 2 c sunflower seeds
  • 2 c raw pumpkin seeds (green pepitas)
  • ¼ c sesame seeds
  • 1 c cranberries
  • ½ tsp nutmeg
  • 1 tsp salt
  • 2 c toasted coconut flakes
  • 1 can (13oz) organic coconut milk
  • 1½ c warm water
  • ⅓ cup whole chia seeds
  • ½ tsp vanilla
  • 2 very ripe bananas, sliced
  • 1 pint of blue berries (optional topping)
  1. blend dates, ½c water and sunflower seed butter in food processor.
  2. this will create your "glue" for the granola
  3. then add in all seeds & spices to the food processor (leave OUT cranberries & coconut)
  4. pulse until it blends the items into a coarse meal.
  5. Bake @ 350 for 7-10 minutes
  6. remove from oven
  7. gently stir in coconut and cranberries while hot.
  8. gently pat down and leave to cool on baking sheet
  10. mix together coconut milk, water, chia seed & vanilla
  11. cover and let sit in fridge at least 5 hours, best if overnight.
  12. just before serving stir in sliced bananas.
  13. serve with granola and blueberries on top


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