For many people on SCD, breakfast is the hardest meal to adjust in a life without starches and sugars. And with good reason, since most of us have spent decades eating grains in the morning: cereal, oatmeal, toast, pancakes, french toast, shall I go on? But with some time and practice with your new baking ingredients, you can make enough breakfast foods to keep things interesting. My breakfast is usually a varied combination of yogurt and fruit, a smoothie, an almond flour muffin, frittata (I make a big one on the weekend and heat up leftovers in the mornings), hard-boiled eggs, and this granola. It is somewhat of a collaboration between trail mix and granola, and any combination of fruit and nuts will do. If you want it more cereal-like, you can always replace the dried fruit with freeze-dried fruit of your choice for more crunch.

Grain-Free Granola
3 c unsweetened shredded coconut
1 c sliced almonds
2 T grapeseed oil
¼ c honey
pinch of salt
1 c diced dried apricots, chopped
½ c dried raisins
½ c dried cranberries*
1 c cashews
*I use dried cranberries sweetened with apple juice, but dried unsweetened cherries work well here too if you can’t find them.

Preheat the oven to 275 degrees F. Whisk together the oil and honey in a large bowl, add the coconut and almonds and stir until everything is coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 30 minutes (watch carefully as it can burn quickly!). If your cashews are raw, add them add them in the last 10 minutes of baking.


Remove the granola from the oven and allow to cool, stirring occasionally. Add the dried fruit. Store the cooled granola in an airtight container.