Become the Healthiest Version of You!

Grain-free Almond Apple B'Nola "Cereal"

Prep Time

10 minutes

Cooking Time

40 minutes


8-16 servings


2 eggs           

½ tsp. vanilla extract

1 banana,mashed (green-tipped for 21DSD)

1 cup canned pumpkin

12 oz. raw unsalted almonds

½ cup natural almond butter

1 green apple,cored, diced

2 cups fresh cranberries 

Unsweetened coconut milk

1 Tbsp. cinnamon

½ Tbsp. pumpkin pie spice

1 tsp. nutmeg

1 tsp. sea salt


Preheat oven to 350 degrees. Combine eggs, vanilla, cinnamon, pumpkin pie spice, nutmeg,sea salt in a small bowl.  Add mashed bananaand pumpkin and combine. Add almond butter and mix to combine.  Set this mixture aside.  Place almonds in a blender or food processor1 cup at a time and pulse until chopped into pieces; place chopped nuts inmedium bowl. Repeat this step until all almonds are chopped and in the mediumbowl.  Add diced green apple, cranberriesand flaked coconut to the almonds and toss all to combine.  Pour egg, vanilla, banana mixture over thenut/apple/cranberry mixture and toss to coat. Add the flaked coconut and toss incorporate throughout.  Spread the “banola” mixture on a baking sheetlined with parchment paper and bake in oven for about 30-40 minutes, breakingup and turning the chunks about 15-20 minutes through cooking, until all sidesare browned. Turn off the oven and cool in oven so the mixture becomes dry. Storein a sealed container for up to 1 week. Serve cold with unsweetened coconut milk or almond milk as a grain-free cereal,or enjoy dry as “banola,” or sprinkled on top of plain full-fat yogurt.