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Carbohydrates from the mango, oats, dates, and coconut nectar will restock depleted glycogen stores; the essential fatty acids from the flax, cashews, and chia will enhance fat metabolism; and the high-quality, alkaline-forming protein from the nuts, seeds, almond milk, and optional Vega Sport Performance Protein powder will reduce inflammation and instigate protein synthesis.




1/2 large mango, peeled and diced
3 large Medjool dates, pitted and diced
1 cup (250 mL) gluten-free rolled oats
1/2 cup (125 mL) raw cashews
1/2 cup (125 mL) ground flaxseed
1/2 cup (125 mL) chia seeds
1/2 cup (125 mL) unhulled sesame seeds
1/2 cup (125 mL) sunflower seeds
2 tablespoons (30 mL) unsweetened shredded coconut 2 tablespoons (30 mL) cacao nibs
1/4 teaspoon (1 mL) sea salt
1/4 cup (60 mL) virgin coconut oil, melted
1/4 cup (60 mL) coconut nectar
2 tablespoons (30 mL) water

Preheat oven to 250°F (120°C).


In a medium bowl, combine the mango, dates, oats, cashews, flaxseed, chia seeds, sesame seeds, sunflower seeds, shredded coconut, cacao nibs, and sea salt. Stir until well combined.

In a small bowl, stir together the coconut oil, coconut nectar, and water.

Add the wet ingredients to the dry ingredients. Mix well. Spread evenly on a baking sheet.

Bake, stirring once halfway through, for 50 to 65 minutes, depending on how much crunch you like. Let cool on the baking sheet. Break up before storing.


  • Add finely grated fresh ginger on top to reduce inflammation.

  • Top with diced apples that are rich in pectin and will assist mineral (electrolyte)

    absorption. This is important post-workout to regain full hydration.

  • This cereal can be served with almond milk or Vega Sport Performance Protein.

  • Keeps in an open container, refrigerated, for up to 2 weeks. 

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