If you’re used to having pancakes or cereal in the morning, you’re probably missing the taste of something sweet at breakfast. This simple granola recipe uses only ingredients that are OK on the Candida diet, and adds a little stevia for sweetness.
When buying your buckwheat groats and puffed millet cereal, it’s important to choose good quality brands. I recommend Bob’s Red Mill and Arrowhead Mills brands, which are available at Whole Foods and many good quality supermarkets. Also, look for organic brands if possible.
Pseudo-grains like buckwheat and millet are really useful on a Candida diet because they completely gluten-free, lower in carbohydrates than regular grains, and have a better micronutrient profile to give your body the support that it needs.
When it comes to maintaining good gut health, the importance of avoiding gluten can’t really be overstated. If your gut is already inflamed, which is very likely if you’re suffering from an intestinal Candida overgrowth, gluten will just make it worse. By sticking to an anti-inflammatory diet free of added sugars and gluten, you can help get your gut (and your overall health!) back into shape.
Make a large batch of this Coconut Granola at the weekend and your breakfasts will be taken care of for the entire week. You can also store it safely in an airtight container for at least a month, especially if you keep it in a cool, dry place like your pantry.
- 1 cup buckwheat groats, cooked
- 1 cup unsweetened puffed millet cereal
- 1 cup chopped nuts or seeds, such as hazelnuts, almonds or sunflower seeds
- 1 cup unsweetened flaked coconut
- ¼ cup flax seeds
- ¼ cup coconut oil
- 1 Tbsp. coconut extract
- 1 tsp. powdered stevia
- 1 tsp. cinnamon
- Pinch of sea salt
- Plain yogurt
- Preheat oven to 325 degrees F (163 degrees C). Spread cooked buckwheat groats evenly on a rimmed baking sheet and bake for 20 minutes, stirring after 10 minutes. Remove baking sheet from oven.
- In a large bowl, combine buckwheat groats, unsweetened puffed millet cereal, nuts or seeds, unsweetened flaked coconut and flax seeds, stir to combine. In a small bowl, add oil, alcohol free coconut extract, powdered stevia, cinnamon and a pinch of salt, whisk to combine. Pour liquid ingredients over dry ingredients, toss to combine.
- Spread granola mixture on baking sheet and bake until golden brown, about 20 minutes, stirring after 10 minutes. Remove granola from oven, cool. Serve with plain yogurt.
- Granola can be stored in an airtight container for up to a month.
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Can you store this? Or does it have to be eaten immediately?
Yes, I store mine in the fridge
Is this supposed to be crunchy, I just made it and it is mushy.
Did you bake it long enough?
Holly I made this recipe a number of times last year and I didn’t cook the buckwheat and it turned out much better. I just made it today and for the first time I saw the direction to use cooked buckwheat and it was really mushy. I am going back to making it without cooking the buckwheat – turns out a lot better!
I cooked mine also using roasted kasha and it was much better! thanks! i also turned down the heat and cooked longer so my nuts didn’t burn, lol. I added cooked quinoa too.
Thanks for a recipe with no nuts. My daughter is allergic to all nuts. It can be frustrating when all the healthy recipes are based on nuts.
Why was the recipe changed from the original? I had it in my pinned posts and made it frequently and now I don’t have it, though I’ve got loads of ingredients to make it. 🙁 The prior one had chia seeds, etc.
No problem! Here is the old version 🙂
1 cup oatbran (Bob’s)
1 cup buckwheat groats ( Bob’s)
½ cup unsweetened shredded coconut
½ cup chia seeds
¼ cup of coconut oil
2 TBS of stevia
2 TBS cinnamin
dash of sea salt
Preheat the oven to 300 degrees C
In a large bowl mix all the ingredients, except the shredded coconut, making sure all of the mixture is well coated with coconut oil. Spread evenly on a baking sheet and bake for 25 minutes. Halfway through the baking time, add the coconut and stir the mixture In a large glass layer the granola and plain yogurt.
Thanks, Anna ☺
I love the old version. I make a double batch and store it in the fridge. Been making it for 3 years now! I scoop it on plain keifer and have it for breakfast! Does anyone know the calorie count (per tablespoon) of the old/original recipe?
This is an amended review up to a 5 star. I didn’t cook the grouts (as others suggested) and instead of everything looking wet, it came out of the oven dry and crunchy. I’ve stored it in the fridge and it is fabulous!!
This is fantastic! Delicious on its own. Is there any way to make a granola bar version of this recipe?