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Food & Drink

Make Coco-Nutty Granola from “I Quit Sugar”

A sweet, flaky snack

We’ve never met a granola we didn’t like — I Quit Sugar author Sarah Wilson’s version is no exception. Throw it in a jar and — pow! — you’ll knock that 3 p.m. Snickers craving on its ass.

This is possibly the most popular recipe I’ve developed and a crave-buster you can keep in your office drawer. We activate the nuts, which makes them a lot more digestible, while the coconut oil — which provides fructose-free sweetness — can actually help you lose weight. Tip: Keep a tub of full-fat Greek-style yogurt in the fridge at work. Add one-third cup granola to one-half cup yogurt for a nourishing at-your-desk breakfast.

The brown rice syrup in this recipe is optional. I don’t sweeten my granola at all. Perhaps make half a batch with the syrup, half without, and see what you like better.

Coco-Nutty Granola
Makes 5 cups

Ingredients
3 c. unsweetened coconut flakes
2 c. almonds, cashews, pecans, walnuts, and pumpkin seeds (preferably sprouted; see book for details), roughly chopped (you can use either one type or a mixture)
2 tbsp. chia seeds
1 tsp. ground cinnamon (optional)
5-7 tbsp. coconut oil or butter, melted
3 tbsp. brown rice syrup (optional)

1. Preheat oven to 250° and line a baking sheet with parchment paper.

2. Combine all ingredients in a bowl, mix thoroughly, and spread evenly on the sheet.

3. Bake 15-20 minutes until golden, rotating halfway through cooking time. (Wilson bakes hers until it’s quite dark — the darker it is, the crunchier it is.) Remove from oven and allow to cool, then eat while it’s still crispy.

Variations
1. If you wish to add rolled oats (not quick cooking), toss 2 c. into the bowl with the rest of the ingredients, then add a little more oil and syrup.

2. To make chocolate granola clusters, mix in ½ c. raw cacao powder and 2 tbsp. cacao nibs with the rest of the ingredients before baking.

For more healthy snacks, preorder I Quit Sugar at amazon.com, $19.

Photo: Courtesy of I Quit Sugar