Whole30 Coconut Yogurt and Granola
Prep time
Cook time
Total time
A yogurt and granola combination which actually lives up to its perceived level of healthiness!
Recipe type: Breakfast, Snack
Serves: 8
Whole30 Granola
  • Raw Almonds 1 cup (120 g)
  • Hazelnuts .5 cup (60 g)
  • Pitted Dates .5 cup (85 g)
  • Shredded/Desiccated Unsweetened Coconut .5 cup (30 g)
  • Dried Strawberries (no sweetener or preservatives - I like Urban Fruits) .5 cup (90 g)
  • Cacao Nibs .25 cup (30 g)
  • Unsweetened Coconut Flakes .5 cup (30 g)
  • Optional: couple tablespoons of chia seeds, bee pollen, or other dried fruits to your liking!
Coconut Yogurt
  • Full Fat Coconut Yogurt (check labels to ensure no sugars/Whole30 compliant) 2 cans
  • Non Dairy Yogurt Cultures (check labels to ensure no sugars/Whole30 compliant) 1 package (5 g)
  • Grass Fed Beef Gelatin 2 TBSP
Whole30 Granola
  1. Soak the almonds and hazelnuts in a small bowl with enough water just to cover and the dates the same way in a separate bowl for 1 hour.
  2. Drain and rinse the nuts. Dry slightly by pressing a paper towel into the mix to remove any excess water and then place into a food processor or high speed blender.
  3. Drain the dates (saving the water) and add to the food processor or high speed blender - no need to worry too much about some excess moisture with these.
  4. Pulse the nuts, dates, and the shredded/desiccated coconut until well combined. You will have a thick, coarse meal type of mixture. If needed, add a small of the date water at a time (about 1TBSP) to keep things moving. Try not too add too much to help with the final consistency and crunchiness.
  5. Line a baking sheet with parchment paper and then spread the granola mix in a thin layer.
  6. Place in the oven at 250 F/120 C and bake for about 75 minutes. After 75 minutes, turn the oven off, but leave the pan in the oven for another 1 hour.
  7. Remove the baking sheet and allow the granola to totally cool.
  8. Pour the strawberries, cacao nibs, and coconut flakes (and any other mix-ins you like - I love bee pollen) over the granola and mix gently to break up the baked granola.
  9. Store in an airtight container, keeping dry for up to a week. Eat on it's own, over the yogurt, or with a small bit of almond milk as a "cereal."
Coconut Yogurt - InstantPot Directions
  1. Pour the canned/tinned coconut milk into the InstantPot, replace the lid and press the Yogurt button, you may have to press Adjust until the display reads BOIL. Allow the coconut milk to come to a boil.
  2. Then remove the InstantPot liner and cover - allowing the coconut milk to cool to 112F/44 C (this is important to make sure that the yogurt starter will dissolve, but not too hot that the cultures will die).
  3. Once cooled, whisk in the yogurt cultures and place the liner back into the InstantPot - close the lid and press the Yogurt button again, then Adjust and the Up or Down Arrow to 9 hours and 30 minutes. You can allow the yogurt to incubate longer for a slightly thicker and more tart version, but this works well for me. I usually start the yogurt to boil around dinner time, allow to cool and start the incubation before I go to bed so that it is finished in the morning.
  4. Once finished, remove the InstantPot liner and very slowly mix in the beef gelatin, whisking to avoid clumping. It is important to do this soon after the yogurt has finished incubating to make sure it all mixes together well.
  5. Once smooth, pour the coconut yogurt into one large bowl or several small containers and refrigerate for at least 6 hours to allow to firm up.
  6. Enjoy on its own or with the Whole30 granola as a topper. Another delicious option introduced to me by my #barrebestie, Julette - use Ella's Kitchen baby food fruit puree pockets to add a squeaky clean fruit flavor to the yogurt. OR go crazy and add the fruit puree and the granola and treat YO self!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/07/18/reconciling-health-halos-with-whole30-granola-and-coconut-yogurt/