Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
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
Coconut Granola
Ingredients
Ingredients
- 1 240 cup mL mixed nuts
- 3/4 180 cups mL chia seeds or mix of your favorite seeds: pumpkin seeds, sunflower seeds, flax seeds,
- 1/4 60 cups mL fresh berries of your choice, all dried
- 1 14.787 tbsp mL unsweetened coconut flakes
- 1 14.787 tbsp mL coconut oil
- 1/4 1.23225 tsp mL sea salt
- 1/2 2.4645 tsp mL cinnamon
Instructions
Instructions
Raw Trail Mix
- Mix all ingredients and enjoy!
Roasted Trail Mix
- 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.
