Granola with yogurt has long been my favorite breakfast. I stopped eating it a few years ago when our family became dairy-free, and now that we are also trying to avoid large amounts of grains, its really not an option. My youngest, 16-month-old Doodad, does not seem to tolerate grains well at all, particularly oats. After searching for quick breakfast options other than eggs, I discovered a nut-based granola that has quickly become a family favorite.
The granola can be made with just about any combination of nuts. We prefer almonds and cashews as the base, and we add pecans, walnuts, and peanuts when we have extra in the pantry. Add in some coconut flakes or flour and flaxseed for an extra nutritional boost. Last month, I talked a bit about the nutritional merits of coconut flour. I like to use coconut products especially for their cholesterol lowering properties. The flaxseed provides healthy omega-3 fatty acids which help protect against heart disease. Everything is mixed together in the food processor then baked at a low temperature to create a yummy toasted nut flavor.
My coconut milk “yogurt” is not a true yogurt because it is not fermented. I started making this a few years ago when I needed to get more healthy fats into my toddler’s diet. I called it “yogurt” because we were just starting to transition to a dairy-free diet and yogurt was a familiar food. Now my boys will happily gobble up just about anything I serve with this tasty treat. To make this coconut milk yogurt, mix 2 to 3 cups mixed fruit (berries work best) with a can of full-fat coconut milk. Add a bit of honey, agave, or other sweetener if desired.
Grain Free Granola with Coconut Milk “Yogurt”
- 1 cup almonds
- 1 cup cashews
- 1 cup pecans
- 1/2 cup sunflower seeds
- 1/2 cup unsweetened coconut flakes or 1/4 cup coconut flour
- 2 tablespoons ground flax seed
- 2 to 3 cups mixed berries
- 13.5 ounces full fat coconut milk 1 can
- 1 tablespoon honey or other sweetener
- Soak nuts at least 4 hours or overnight, then drain.
- Place nuts, sunflower seeds, coconut flour or flakes, and flax seed in a food processor and mix until chopped to a uniform size and well combined.
- Bake at 250° F for 1 1/2 to 2 hours, stirring occasionally. This granola can also be dehydrated.
- To make the yogurt, combine mixed berries, coconut milk and honey or sweetener in food processor or blender and mix well.
- Serve granola with coconut milk yogurt.
Since breakfast foods so often contain dairy and grains, it might be hard to come up with ideas if you’re new to eating without either! But we’re no strangers to the dairy-free, grain-free life, so here are some more breakfast recipes that fit those requirements. We hope you love them!
- Banana Chia Muffins (contains eggs)
- Mint Chip Breakfast Smoothie (swap out the Greek yogurt for full-fat coconut milk to make this dairy-free)
- Cinnamon Crumb Coffee Cake (use coconut oil instead of butter; contains eggs)
- Carrot Cake Fritter Pancakes (contains eggs)
- Fiesta Egg Scramble (leave off the cheese and use your favorite non-dairy cooking fat)
- Grain-Free Banana “Oatmeal” (contains eggs)
- Easy Berry Smoothie