As a diabetic, Chef Sam Talbot of Imperial No. Nine in New York City and The Surf Lodge in Montauk, is always snacking — and granola is his go-to. "The problem is that most of the store-bought brands of granola cereals and granola bars are high in carbs and sugar," Talbot says. "There is some good stuff out there, but mine quite simply is better." Talbot gave us an early look at his personal recipe for Coconut Acai Crumble just before the release of his first book, <a href=http://www.amazon.com/Sweet-Life-Diabetes-without-Boundaries/dp/1605290955 target=_blank>The Sweet Life: Diabetes without Boundaries</a>: Sam Talbot's Coconut Acai CrumbleIngredients: 3 c. old-fashioned rolled oats ½ c. oat flour ½ c. unsweetened shredded coconut ¼ c. sesame seeds ¼ c. bran flake cereal ¼ c. sliced almonds ¼ c. chopped hazelnuts ¼ c. chopped pecans ¼ c. chopped pistachios 2 tbsp. cacao nibs 2 tbsp. goji berries 2 tbsp. golden berries 2 tbsp. dried mulberries 1 tbsp. acai powder ¾ tsp. stevia extract 2 tbsps. canola oil ½ c. agave nectarDirections: 1. Preheat the oven to 300°F. 2. Line a baking sheet with parchment paper. 3. In a large bowl, combine the oats, oat flour, coconut, sesame seeds, bran flakes, almonds, hazelnuts, pecans and pistachios. 4. Gently mix in the cacao nibs, goji berries, golden berries, mulberries, acai powder, sweetener, oil and agave nectar. 5. Spread the mixture evenly on the baking sheet. 6. Bake until the granola is golden brown and fragrant, about 1 hour. 7. Remove from the oven and set aside to cool to room temperature, 20 to 30 minutes. Once it's cooled, break the granola into pieces and enjoy.Wondering what else Sam likes? We were, too. Read his <a href=/articles/2011/10/samtalbot>interview.</a>Recipe reprinted from The Sweet Life by Sam Talbot. Copyright (c) 2011 by Sam Talbot. By permission of Rodale, Inc.