Nutty Fauxnola with Raisins & Coconut

January 29, 2017


Author Notes: This recipe was born during a Whole30 stint, but I like it enough that I'll keep eating it long after I'm done with it. It's vegan, gluten-free, and infinitely customizable based on what nuts you prefer and any other ingredients you like in your granola.

(To make this Whole30 approved, just make sure you're using a Whole30 compliant almond milk and the raisins don't have added sugar.)
Lindsay-Jean Hard

Serves: 1

Ingredients

  • 1 tablespoon toasted (peeled) hazelnuts
  • 2 tablespoons toasted walnuts
  • 1 tablespoon toasted, sliced almonds
  • 1 tablespoon toasted, unsweetened, shredded coconut
  • 2 to 3 tablespoons raisins
  • 1 teaspoon hemp seeds (optional)
  • Ground cinnamon
  • Salt
  • Unsweetened almond milk (or other nut milk)

Directions

  1. Pulse the hazelnuts and walnuts in a mini food processor a few times until they're pretty finely chopped -- or until you get a texture you like. (Or use a knife and finely chop them.)
  2. Combine all of the nuts, coconut, raisins, and hemp seeds (if using) in a bowl. Add a tiny dash of cinnamon and salt, stir to combine. Top with almond milk and dig in.
  3. I also like this warmed up, like oatmeal (Fauxtmeal? Maybe not.). Just add all of the ingredients to a pan and heat over medium heat until warmed through. (If you happen to have cashew cream on hand, add a tablespoon to make it creamier.)

More Great Recipes:
Walnut|Coconut|Hazelnut|Milk/Cream|Raisin|Gluten-Free|Vegan|Vegetarian|Breakfast

Reviews (2) Questions (0)

2 Reviews

AntoniaJames February 9, 2017
Love this! Made a bowl this morning with almonds, pecans and walnuts, plus coconut and half a banana. I had to toast the nuts and coconut, so I plan to make a larger quantity - more efficient that way -- to enjoy in the coming week. ;o)
 
Author Comment
Lindsay-Jean H. February 9, 2017
So happy to hear it, thanks AJ! I'm planning on doing a larger batch next time too!