Wheat Belly Buster: Coconut Almond Granola


It probably shouldn’t be called “granola,” since there are no oats, wheat flour, or any of the usual suspects in it. But it’s delicious and will please even the most die-hard wheat-consuming member of the family.

Use this “granola” as you would any other, as a snack eaten by hand, carried to the job, or as a breakfast cereal in unsweetened almond milk, coconut milk (the thinner variety in the dairy refrigerator), soymilk, or milk.

Ingredients:
1 cup raw cashew fragments
1 cup coconut flakes, unsweetened
2 teaspoons ground cinnamon
2 tablespoons whole golden flaxseed or chia seeds
½ cup slivered almonds
2 tablespoons extra-light olive oil, coconut oil, or walnut oil
¼ cup sugar-free hazelnut syrup (or sweetener equivalent to ½ cup sugar)

Preheat oven to 350º F.

Mix cashews, coconut flakes, almonds, and cinnamon in bowl. Add oil and hazelnut syrup and mix together.

Spread mix on baking sheet approximately ½-inch thick. Bake for 25 minutes.

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Comments & Feedback...

  1. Stine

    Yesterday I ordered golden flaxseed online–my instincts were good! One question about the sweetener, does it have to be liquid? Can it be in powder form?

    • Hi, Stine–

      The powdered sweeteners like Stevia in the Raw and granulated Splenda are bulked up with maltodextrin, which is a sugar polymer. While not as sugar-rich as sucrose, it does pose a sugar challenge. So the liquid stevia or Truvia are best, since neither will impact blood sugar at all, which is what I am aiming for.

  2. Diane Hubacz

    Bill,
    I can’t wait to try this. This recipe has whole flaxseeds in it. If I remember correctly from the book, they are not digestible. If they are not digestible, does this mean that they have no nutritional value or are they just good roughage? Also, has Dawn ever tried this recipe with the ground flaxseed? Thanks!

    • Hi, Diane–

      Yes, indeed. The flaxseeds will only be digestible when your molars crumble them, so they are not as nutritious as the ground.

      I’ve not tried the recipe with ground flaxseeds; I was worried that it would make it less crunchy. If you give it a try, let me know how it turns out!

      I made this recipe up on the fly, so there are likely ways to improve it.

  3. jonesy

    Why wouldn’t you just use oats? Oats are not the genetically altered wheat right?

    Or is this modern (and all) wheat is the devil business just a front for what is essentially just another low carb diet book?

    Is it really wheat that even causes the beer belly/belly pouch?

    Is it sugar?

    Or is it caffeine, which is known to spike cortisol which deposits fat in that area, which everyone and their kid is addicted to?

    Taubes doesn’t eat wheat and neither do many low carb dieters… yet they have the pouch. They drink coffee.
    Coffee and caffeine are truly addictive, far more so than wheat could ever beat right?

    Ever stop drinking caffeine/coffee for a year?

    • Julie

      I’m English, I am NOT a coffee drinker.
      I don’t drink soda.
      I have some tea each day, usually a fruit tea with either a sweetener or no nil sugar (no caffeine) .
      I am 265lbs.
      I have been on a high carb diet for over 20 years and look where that’s got me.
      It is NOT coffee/ Caffeine.

  4. jonesy

  5. Kathy Hall

    I tried this today. I think the 45 minutes time is wrong. I did 20 minutes and it was very brown! I think 10 minutes and check it would be good.

    I also substituted walnuts for the cashews and used 2 tsp of xylitol and 1/2 tsp of stevia and it was fine.

  6. Zogo

    I love the your recipes and would like to try some of them.
    Is there a place I can find the carb count? Or, would it be possible for you to include the carb count for the final dish for those of us counting carbs?
    Thanks for your consideration.

    • Hi, Zogo–

      I did not include carb count. I believe next time I will need to do this.

      However, be assured that, if the recipes are followed fairly closely, they are darned low in carbohydrate content.

    • Hi, Kate–

      That’s what worked for me with the pan on the middle shelf.

      I’m not sure why the marked difference, but it sounds like something less than 10 minutes will work for you.

      • Kate

        Ok thanks, I caught it before it burned & it tastes great! Maybe it’s my 1960 GE Electric oven….haha! I’ve ordered your book and am very interested in approaching a wheat free lifestyle. I was diagnosed with dilated cardiomyopathy almost 10 years ago with an ejection fraction of 32%. Today, my ejection fraction is at 55% and I’m on the lowest dose of carvedilol and lysinopril…ideally, I’d like to be off of both. I eat well and work out with a trainer regularly but it seems my weight doesn’t move, etc., etc. I’m sure you’ve heard all this before – I really want to be as healthy as I can be and I believe that by ordering your book and following a wheat-free lifestyle, there could be a change in my life for the better…..I’ll let you know!

        • Please do! Though I do not talk about this in the book, since it is a less common issue, the health strategies that emerge from the Wheat Belly approach contribute to improved left ventricular strength and flexibility.

  7. Sherri

    I am wondering about sweetners. My body does not tolerate them at all. Can we use something like maple syrup in place of or none at all????

    • Hi, Sherri–

      Maple syrup is very high in fructose, so it is not a good choice. Fructose accelerates aging (via glycation), causes arthritis and cataracts, and causes visceral fat accumulation and heart disease.

      Have you considered LIQUID stevia (i.e., no maltodextrin), erythritol, or xylitol? These are as benign as they get.

        • Julie

          Hi Claire, Stevia is available in the UK. Have a look on Amazon.
          Don’t buy the green powder as that is the dried crushed leaf. I have some but I haven’t figured out how to use it yet.

  8. Kelebek

    Just put mine in the oven. For the life of me I couldn’t find flaked coconut so went with shredded instead. Can’t wait to try it out!

  9. Afton Ferris

    I just made this granola. It is delicious! I am just starting on this eating program. When are you going to have more recipes. Most of the gluten/wheat free recipes include potatoes, rice, and other types of grains that you don’t include.

    Thank you.

    • Hi, Afton–

      You make an excellent point: The majority of gluten-free recipes and gluten-free manufactured products are designed to avoid gluten, but they are created by people who have an incomplete understanding of nutrition. Avoid gluten, but get cataracts, arthritis, overweight, and diabetic?

      I hear you on the recipes. I test everything personally, so it takes some time.

  10. DJKnutsen

    So… where do soy products fit into the recommendations here… Great book and motivational stuff.. Thanks, Dave

  11. Annemiek

    Hi Dr. Davis,

    Can you keep the granola in your pantry for a few days? Or do you basically make what you need and no more? I don’t really have the time in the morning to make this for my breakfast, so would be good if I make a batch that lasts me a few days.

    • Dr. Davis

      Yes, but it will keep much longer, i.e, a week or longer, in the refrigerator.

      That is what I do: Make up a big batch, then store in the fridge and eat over the course of a week. Unfortunately, ours often lasts only 3 days because my wife and kids love it so much!

  12. Jane

    The granola recipe in your book calls for 1/2 cup of quinoa flakes -

    Should the quinoa be rinsed well and cooked before going into the bowl with all the other stuff? Everything I read (including on the bag) says it should be cooked before using it.

    Thanks – love the book and we’re going to “go for it”.

    • Dr. Davis

      I regret putting it in there in the first place, Jane.

      I’d say that the best solution is to leave it out. This was more a concession to the people who keep on insisting they like quinoa, but it should really play next to no role in diet.

      • This is a tough one for me…quinoa is such an excellent source of protein….and it’s not technically a grain, is it? I thought it was a seed….
        Nevertheless…am willing to part with my beloved quinoa for the greater wheat-free good :).

  13. Cammie

    I love this cereal and so does my husband, but I am not crazy about the ingredients in the sugar-free syrups. Most seem to contain sucralose. Does anyone have any suggestions for sugar free syrups made with xylitol, stevia or erythritol? Or recipes to make them yourself? The cereal does need some liquid to bind it together and the additional flavor from the syrup also makes it tastier.

    Thanks!

    • Boundless

      Nature’s Hollow Sugar Free are xylitol.
      We use the maple flavored.
      It’s not as viscous as I’d like, nor as mapley, but it suffices.

    • Dr. Davis

      No syrups that I am aware of, Cammie. You can therefore just add the sweetener to, say, a bit of water to dilute, then mix into your nuts/seeds/coconut.

  14. Kathy

    Dr. Davis – What brand of sugar-free hazelnut syrup do you recommend? In my search thus far the ones I’ve found contain sucralose (Splenda brand). In your blog re: sweeteners I believe you have advised us to avoid the use of sucralose. Does the brand of sugar-free hazelnut syrup you use contain sucralose? Thanks in advance.

    • organicguy

      I see stevia is getting better in taste. It also has no calories. Also coconut sap nectar by coconut secrets may me good too.

      • Boundless

        Stevia compounds are vastly improved, but you do need to be cautious about what the blend is.

        Coconut palm sugar may be a GI fraud. It is just another fruit sugar, and needs to be avoided, other than when consumed as part of whole coconut.

        • Kathy

          My apologies for any confusion I may have caused with the question I posted above re: the sugar-free hazelnut syrup ingredient. I just found a similar Granola recipe on page 242 in the original Wheat Belly book (hard copy) by Dr. Davis. His Granola recipe in WB lists the following similar ingredient and he included a suggestion of acceptable brands: “sugar-free vanilla syrup (e.g., Torani or DaVinci).” Therefore, I have answered my own question and now know I can use either Torani or DaVinci sugar-free hazelnut syrup in this Coconut Almond Granola recipe.

  15. I also noticed that the liquid Stevia in the 2 ounce bottle has a *plastic stem* that sits in the liquid, should be made of *G L A S S *. Even the Serums of my skincare that I use have *glass-stems*. I am so disappointed!

  16. Wendy

    Dr. Davis,

    Re: sweeteners…my body is extremely sensitive to artificial sweeteners (they cause me diarrhea). As I’m attempting to recover from non-specific Ulcerative Colitis and want to avoid loose stools, what are my healthy WB options for sweeteners? Thank you!

    • Dr. Davis

      Boy, this sounds like some attention to bowel flora is in order, Wendy!

      Among the sweeteners least disruptive on bowel health: stevia (pure liquid or powder), stevia with inulin, lo han guo (monkfruit), and erythritol. Avoid any sweetener bulked up for volume with maltodextrin, as this disrupts bowel health and bowel flora.