This Delicious, Anti-Inflammatory Granola Will Make Every Breakfast Way Better

Granola, aka the best yogurt topping known to man (sorry, fruit), is traditionally made by baking oats, nuts, honey, dried fruit, and other tasty ingredients. However, if you have a health condition that might prevent you from eating most packaged granolas—like a nut allergy—you've probably thought you have to say goodbye to the food forever. Because what is granola without those core aforementioned ingredients?

It's time to think outside of the OG granola box, my friends. On the latest episode of Alt-Baking Bootcamp, nutritionist and chef Mia Rigden came up with the perfect nut-free granola recipe for all those folks who thought they had to live a sad life without the breakfast staple. It's gluten-free, grain-free, nut-free, and anti-inflammatory...but also totally delicious, I promise.

"What I love about this recipe is that the bulk of it uses coconut, which is not only super delicious, especially when toasted, but it is a lighter base for a granola than, say, oats or nuts you would normally find in a granola," says Rigden. Various seeds make up the rest of the base. Rigden then uses turmeric and cinnamon to flavor her mix and add on additional health benefits to boot. Curcumin, a compound found in turmeric, is anti-inflammatory and contains antioxidants. "Cinnamon is one of my favorite spices because it helps regulate your blood sugar levels," she adds.

Rigden's recipe is also lower in sugar than many other packaged granolas, as it's sweetened with a touch of maple syrup. "What's nice is that the coconut, which is naturally a little bit sweet, combined with the maple syrup, gives you that sweetness we are trying to replicate from the original, but without the blood sugar spikes," says Rigden. But perhaps the best part: You get the delicious clumps you'd find in a regular granola, so it doesn't feel like you're just eating baked trail mix. I'm sold.

Watch the video above to get the full anti-inflammatory granola recipe. If you need me, I'll be cooking this up in bulk for all my future quarantine breakfasts.