William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
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.
Joseph’s Sugar Free syrup tastes like the real thing!!!
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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.
I see stevia is getting better in taste. It also has no calories. Also coconut sap nectar by coconut secrets may me good too.
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.
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.