There is so much nutritional “goodness” in this recipe! Lots of great fiber and foods with anti-inflammatory properties, like many use coconut is used here. Eat it alone or add your favorite dairy-free milk for a delicious cereal.



  • 3 cups unsweetened coconut flakes
  • 2 cups raw nuts, roughly chopped
    (I used 1 cup raw cashews, 1/2 cup raw almonds, roughly chopped, 1/4 cup raw walnuts, 1/4 cup raw pumpkin seeds)
  • 2 tablespoons chia seeds
  • 1 teaspoon ground cinnamon
  • 5 tablespoons coconut oil or butter, melted

I used my Air Fryer and it worked great!


  1. Preheat oven to 250°F and line a baking sheet with parchment paper.
  2. Combine all ingredients in a bowl, mix thoroughly, and spread evenly on the sheet.
  3. Bake 30-40 minutes until golden, rotating halfway through cooking time.
  4. Remove from oven and allow to cool, then eat while it’s still crispy (I sprinkled Himalayan pink salt
    over it all while cooling).

Adapted from