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Sugar-Free Granola to Boost Your Breakfast

I Quit Sugar

After swearing off sugar for a two-week "experiment" in 2011, Sarah Wilson lost weight, gained energy (no more 3 p.m. slump!), slept better, and was able to manage her thyroid disease. And the Australian journalist-turned-health-coach hasn't indulged her sweet tooth since.

Today Wilson blogs about her life without sugar at, where she offers recipes and helpful advice for going sugar-free. Her new book, I Quit Sugar: Your Complete 8-Week Detox Program & Cookbook, serves as a guide to eliminate the sweet stuff from your own diet, without cravings and without deprivation. It’s already a bestseller in Australia, and the U.S. version just hit shelves.

Wilson shared her recipe for just-sweet-enough granola with us. Made with coconut flakes and chopped nuts, it's chunky, crunchy, and filling—ideal for topping yogurt or eating on its own at breakfast or for a snack. You can also add 2 cups rolled oats if you like, just use a little more oil and syrup then. 

Coco-Nutty Granola

Makes: 5 cups

3 cups unsweetened coconut flakes
2 cups mixed nuts, such as almonds, cashews, pecans, walnuts, and pumpkin seeds (preferably sprouted), roughly chopped
2 tablespoons chia seeds
1 teaspoon ground cinnamon (optional)
5 to 7 tablespoons coconut oil or butter, melted

Preheat oven to 250 degrees and line a baking tray with baking paper. Combine all ingredients in a bowl, then spread evenly on prepared tray. Bake for 15 to 20 minutes until golden, mixing halfway through. Wilson likes to bake until quite dark—the darker it is, the crunchier it is. Remove from oven and allow to cool.

Nutrition score per serving (1/4 cup): 214 calories, 20g fat (11g saturated), 7g carbs, 4g protein, 4g fiber


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