Coconut

Nutty Fauxnola with Raisins & Coconut

January 29, 2017
Photo by Lindsay-Jean Hard
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)
In This Recipe
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.)

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I like esoteric facts about vegetables and think ambling through a farmers market is a great way to start the day. My first cookbook, available now, is called Cooking with Scraps.