Low Histamine Coconut Berry Granola
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Learn more →Ingredients
8 servings
- 2 cups unsweetened shredded coconut
- 1 cup tigernut flakes
- ½ cup unsweetened coconut chips
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- ½ tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of true ceylon cinnamon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- ½ cup dried blueberries (unsweetened or honey-sweetened, no added sugar)
- ¼ cup dried cranberries (unsweetened or honey-sweetened, no added sugar)
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the shredded coconut, tigernut flakes, and coconut chips. Drizzle in the melted coconut oil and maple syrup, then sprinkle in the Ceylon cinnamon, ginger, and salt. Stir until every piece is evenly coated.
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