Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
Between family vacations, kids camps, and road trips, the summer can pose a difficult travel challenge for food. This Coconut Granola deliciously brings a solution–it’s simple to make, and easy to take on the go! You can also pour some of your favorite unsweetened milk substitute on top for a yummy breakfast.
Coconut Granola
Ingredients
- 1 cup mix of your favorite nuts (pecans, walnuts, almond, cashews, pine nuts)
- 3/4 cup mix of your favorite seeds (pumpkin seeds, sunflower seeds, hemp seeds, flax seeds, chia seeds)
- 1/4 cup mix of your favorite unsweetened dried fruit (cranberries, apricots, strawberries, apples, cherries)
- 1 Tbsp unsweetened coconut flakes
- 1 Tbsp coconut oil
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
Instructions
- Mix all ingredients and enjoy!
- Preheat oven to 350 degrees F. Mix nuts, oil, cinnamon, and salt.
- Roast for 10 minutes on baking sheet lined with parchment paper or foil.
- Remove from oven and mix with remaining ingredients in stainless steel bowl. Let cool and serve.
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