AIP Friendly Tigernut & Coconut Granola
Granola is one of those breakfast staples that feels completely off the table when you're navigating a healing elimination protocol — most store-bought versions are loaded with oats, nuts, seeds, and additives that simply don't fit. This version flips the script entirely by building its base from tigernuts and coconut, two ingredients that deliver that satisfying crunch and toasty sweetness without any of the usual offenders. Tigernuts are actually small root vegetables, not nuts at all, and they bring a naturally sweet, slightly earthy flavor that works beautifully with the double hit of shredded coconut and coconut flakes. Ceylon cinnamon, ground ginger, vanilla powder, and a touch of maple syrup round everything out into something that smells absolutely incredible as it bakes low and slow at 300°F. The key is patience — letting it cool completely on the pan is what transforms it from soft and chewy to genuinely crispy clusters. Unsulfured dried cranberries get stirred in at the end so they stay plump and bright rather than drying out in the oven. Make a batch on the weekend and you've got a compliant, craveable breakfast or snack ready to go for the whole week — it keeps in an airtight container for up to two weeks and serves eight.
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Learn more →Ingredients
8 servings
- 2 cups whole tigernuts
- 1 cup unsweetened shredded coconut
- ½ cup unsweetened coconut flakes
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/8 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- ½ tsp vanilla powder
- ½ cup unsulfured dried cranberries or raisins
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the tigernuts, shredded coconut, and coconut flakes. Add the melted coconut oil, maple syrup, Ceylon cinnamon, ground ginger, sea salt, and vanilla powder. Stir until every piece is evenly coated.
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