This is the first of several recipes recently featured in a cooking class led by Dr. Jacqui Fleury.

If you’re not already signed up for the True Potential Newsletter, you can sign up here for more recipes, including: grain-free eggs avocado “benedict”, bran muffins, and invidual chia pudding cups.

You can also keep up with our new blog posts on our Facebook page.

Dry ingredients:

  • 3 cups pumpkin seeds (green pepitas)
  • 1 cup hemp hearts
  • 1 cup sunflower seeds
  • 1 cup blanched sliced almonds
  • ½ cup cup flax seeds, organic
  • 1/3 cup chia seeds
  • 2 tsp cinnamon
  • 1/8 tsp cardamom
  • 1 cup raisins – wait to add these last once you have mixed the wet and the dry

Wet ingredients:

  • 3 tbsp unsalted butter
  • 4 tbsp coconut oil
  • 3 tbsp honey


  1. Preheat oven to 350 degrees.
  2. Spread pumpkin seeds, sliced almonds and sunflower seeds onto baking sheet and bake in oven for 10-15 minutes or until the pumpkin seeds just start to pop.  Pour seeds and nuts into mixing bowl.
  3. Combine remainder of dry ingredients in the large mixing bowl.
  4. Combine and Melt wet ingredients on stove top, pour over dry ingredients.
  5. Mix well to coat.
  6. Add raisins and combine again, spread over cookie sheet and let cool completely.
  7. Store in container in fridge.

This grain free granola can be eaten cold by adding almond or coconut milk to ½ cup of dry mixture.  You can also create more of a “cooked cereal” by pouring boiling water over ½ cup of dry mixture, letting sit for 10 minutes, and it will take on the consistency of oatmeal.  You can increase the protein content by adding 1-2 tbsp of greek yogurt.

-Dr. Jacqui Fleury, ND  Clinic Owner and Director