Paleo Granola With Coconut Whip

One of the first things that I learned on my journey towards balancing out my hormones was the importance of blood sugar management. It's so important, in fact, that it's the first step! 

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The best thing you can do to start your day off right in terms of blood sugar control is to eat a high protein, high fat breakfast. What does that look like?

  • nutrient dense smoothie {with tons of greens, protein, healthy fats}
  • organic free-run eggs with steamed greens, organic chicken sausage and 1/2 avocado 
  • chia seed pudding topped with chopped raw nuts and dried fruit
The absolute worst thing you could do at breakfast would be to eat a carby/starchy breakfast such as cereal, a muffin or {gasp!} a donut. Without protein, a healthy fat source and adequate amounts of fibre to help slow down the rate at which you absorb those sugars, you'll just be riding the Blood Sugar roller coaster ride all day long. What does that look like? 
  • insatiable cravings for things like sweets, chips, coffee, energy drink, fries, chocolate {whatever will help to spike your blood sugar levels again}.
  • mood swings
  • lack of concentration
  • fogginess
  • fatigue
  • low energy levels
  • that 2-4 pm slump 
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But that doesn't mean sacrificing your favourite foods. 
I say, stop focusing on what you can't have. Instead, focus on what you can enjoy and creating healthier substitutions. 

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For instance, I LOVE granola with fruit and yogurt in the morning. It's a nice break from my regular green smoothie but lately I've been wanting to reduce the amount of grains in my diet. Which is why I was pulled to create this Paleo (grain-free) Granola with a delicious Coconut Whip. 

It's a combination of mixed raw nuts, seeds, coconut, dried fruit, ground flax and maca (which is an amazing adaptogenic herb for the hormones). This granola is sweet and salty, crunchy, nutty, coconutty with chewy dried fruit and warming spices like cinnamon. I layered mine with the coconut whip which has vanilla and maple to give it a delicate sweetness. It's luxurious and light all at the same time. 

This granola is paleo, grain-free, dairy-free and free of refined sugars. 

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Paleo Granola 

Yields about 3 cups


2 cups mixed raw nuts, roughly chopped
1/2 cup unsweetened shredded coconut
1/4 cup raw pumpkin
1/4 cup raw sunflower seeds
1/5 Tbsp chia seeds
1/4 cup maple syrup
2 Tbsp dried fruit such as currants and apple
1.5 Tbsp coconut oil
1/2 tsp ground cinnamon
1/4 tsp sea salt
2 Tbsp ground flax
3 tsp ground maca root


  1. Preheat oven to 325F. Prepare a cookie sheet by lining it with parchment paper and set it aside.
  2. In a large bowl, combine your dry ingredients (except dried fruit, flax and maca): chopped nuts, shredded coconut, pumpkin, sunflower and chia seeds, cinnamon and sea salt.
  3. In a small sauce pan over low-med heat, gently melt the coconut oil and add the maple syrup just to warm it through. Add this to the bowl with your dry ingredients and mix well. 
  4. Spread granola evenly onto the baking sheet and bake for 25-30 minutes, giving it a stir halfway through.
  5. Once granola has cooled down, stir in dried fruit, flax and maca. 
  6. Store in a container with an airtight seal. Should keep in the fridge for up to 1 week.
  7. Enjoy it with the coconut whip below! If you're feeling fancy, shave 70% dark chocolate over your granola for some decadence. 

Coconut Whip 


1 can full fat coconut milk, chilled overnight
1 Tbsp maple syrup
1-2 tsp vanilla extract


  1. Take your canned coconut milk out of the fridge (careful not to shake it or tip it over at all). This will keep the cream separated from the liquid. And it's only the cream that we want. Otherwise, it won't whip. Remove the lid and scoop out the cream. You can reserve the liquid for your smoothies if you'd like. 
  2. Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and beat for at least 1 minute until creamy and smooth. 
  3. I use mine immediately but you can store it in the fridge for up to a week. FYI, it does harden the longer it chills in the fridge. 
  4. This whip is not only idea for granola, but I've used it many times in dessert recipes such as brownies and whipped cream or on top of my pumpkin pie. I've also used it to make fancy elixirs and hot chocolate with a dollop of whip. 

Share with me below! What is your go-to breakfast that sets you up for success for the rest of the day? 

Don't forget to tag me in your recipe recreations @valeriepiccitto on Instagram 

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