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Not Cereal Granola & Coconut-Almond Chia Pudding

By July 25, 2017 No Comments

Not Cereal Granola & Coconut-Almond Chia Pudding

Serves 4 

On surf trips I often see my buddies hovering some muesli with yogurt or milk down before they go out for a surf. I also know many mothers rely on cereal for a quick pre-school breakfast before school.  Cereal and muesli are one of those things I do NOT eat.  Not only are they are full of sugar and usually highly processed, but grains and cereals are extremely likely to contain toxic mold because of the way they are dried, stored and processed.  Farmers have found that grains affected by toxic mold cause infertility, reproductive diseases, heart disease and neurological diseases in animals.  If a farmer won’t give these moldy grains or cereals to his cattle, why are you and your children ingesting them on the reg?  

This vegan Not Cereal Granola and Coconut-Almond Chia Pudding is grain free and is made entirely of nuts, seeds, and coconut.  It’s a great pre-surf breakfast or even dessert.  The trick is to do the chia pudding the night before so that the chia seeds can soak up all the moisture in the fridge all night long.  You can whip up the granola while you do the pudding and store it in an airtight container until the next day. Top the chia pudding with the granola and some fresh fruit like strawberries or passion fruit and enjoy!

granola_chia_puddingOvernight Coconut-Almond Chia Pudding


3/4  cup black chia seeds

½ cup coconut water

1 can FULL FAT Coconut Milk

1 teaspoon almond extract (optional, vanilla is also good)


Place chia seeds in a liter sized mason jar.  Add coconut milk, water, and almond extract.  Put on a lid and shake.  Place in refrigerator for 8-10 hours.  Serve cold.  

Not Cereal Granola


2 cups of mixed, raw nuts (I like a mix of pecans, macadamia nuts, almonds, and cashews. You can use any nuts you like but avoid peanuts)

½ cup pepitas

¼ cup flaxseeds

¼ cup chia seeds

½  cup flaked or chipped coconut (not desecrated)

¼ cup coconut oil

¼ cup rice malt syrup or honey

½ teaspoon sea salt flakes

1 tablespoon cinnamon



Place mixed nuts in a cloth bag or two plastic bags.  Use a meat tenderizer to break the nuts up into pieces.  Do not over pulverize, we’re going for nut pieces and some whole nuts, not almond meal.  Place nuts, seeds and coconut in a heatproof large bowl.  Heat coconut oil until liquid.  Pour coconut oil over nuts.  Add honey or rice malt syrup and salt.  Stir to coat.

Spread nut mixture over a baking paper lined cookie sheet. Bake at 180 (350 F) for 10-12 minutes or until just golden. Let cool and store in airtight container at room temperature.

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