How to make 2 easy and healthy, seasonal breakfast without added sugar

Nutritionist Dr. Daryl Gioffre makes grain-free granola and chia pudding.

ByGMA Team via via logo
October 09, 2021, 6:12 AM
PHOTO: Pumpkin chia seed pudding
Pumpkin chia seed pudding
STOCK PHOTO/Shutterstock

Skip the sneakily high in sugar morning meal and swap it out for something nutritious and tasty.

Dr. Daryl Gioffre, celebrity nutritionist and "Get Off Your Sugar" author, joined "GMA" to demonstrate how to make two tasty, healthy breakfast options.

Check out the dishes below.

Grain-free granola

PHOTO: Homemade grain-free granola
Homemade grain-free granola
STOCK PHOTO/Shutterstock

Serves: 6


3/4 cup raw almonds

1/2 cup raw pistachio nuts

1/2 cup macadamia nuts

1 tablespoon coconut oil, melted

1/2 teaspoon sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt)

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/3 cup unsweetened coconut flakes

1/4 cup shelled raw pepitas (pumpkin seeds)

Optional: Unsweetened almond or coconut milk, for serving (optional)

Optional: 1/8 teaspoon cayenne pepper (add more or less to heat preference)


Preheat the oven to 350 degrees. Place the almonds, pistachio nuts, and macadamia nuts in a baking pan and add the coconut oil. In a small bowl, stir together the sea salt, coriander, ginger, cinnamon, and cayenne (if using). Sprinkle the seasoning mixture over the nuts and stir well to fully coat the nuts with the oil and seasonings. Bake for 10 minutes, stirring at the 5-minute mark.

Next, add the coconut flakes and pepitas to the pan. Bake for 3 more minutes, or until the mixture is toasted. Remove from the oven and let cool, then store in an airtight container. Serve, if desired, in a bowl with almond or coconut milk.

Pumpkin chia pudding

PHOTO: Pumpkin chia seed pudding
Pumpkin chia seed pudding
STOCK PHOTO/Shutterstock

Serves: 2 to 4


2 cups coconut water or filtered water (coconut water makes sweeter and preferred)

1/2 cup raw cashews

1/4 cup organic pumpkin puree

2 tablespoons coconut oil

1 tablespoon unsweetened coconut flakes

1 teaspoon ground cinnamon

3 medium-size dates, pitted

1∕8 teaspoon sea salt

2 teaspoons pure vanilla extract

6 tablespoons chia seeds

Optional Garnish: Ground cinnamon, cacao nibs, and/or unsweetened coconut flakes


Place all the ingredients, except the chia seeds and your preferred garnish, in a blender and blend until thoroughly mixed, about 1 minute. Then, on lowest variable speed, add the chia seeds and blend for 1 minute to mix in the chia. If you don’t have a variable-speed blender, mix in the chia with a spoon. Transfer to a small, airtight container and refrigerate for at least 5 hours before serving. (To speed up the process, place in freezer for 15 minutes, and it will be ready to eat.)

Garnish with cinnamon, cacao nibs, or coconut flakes before serving.

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