They say that breakfast is the most important meal of the day, but it’s important that we also get that breakfast right. Many processed breakfast cereals release their carbohydrate content very quickly (even if they are labelled “low sugar”) and are really lacking in essential nutrients that we need to thrive. (I cover all the science behind this in the Eating for Energy workshop, new dates coming soon!)
So, one of my favourite breakfasts is home-made granola. Making granola might look complicated and time-consuming, but I assure you, once you get in the swing of it, it really isn’t that onerous and the benefits to your health and energy levels, as well as your wallet, will speak volumes!
This is my latest batch, inspired by my pick-you-own strawberry experience (I sliced and dehydrated these strawberries, but you can also buy them in health food stores, online shops, or substitute for another dried fruit such as raisins or cranberries).
I’ve called it “omega 3” because it’s rich in the fats that our body coverts to healthy omega 3 (think heart and brain health) and which tend to be lacking in many shop-bought cereals which often provide more omega 6 fats). Omega 3 in this recipe comes from the walnuts, flax seeds and hemp hearts, but you can mix it up with whatever you have to hand in terms of nuts and seeds.
Do have a go – I think you will be pleasantly surprised! And if you’d like more recipe inspiration to maximise the nutrients in your daily diet without having to spend a fortune on superfood fads, please join my Supercharge your Diet workshop on Thurs 20th June.
150g walnuts (or other nuts)
150g almonds (or other nuts)
100g flax seeds (linseeds)
200g other seeds – I used 100g hemp hearts and 100g buckwheat*
200g oats or other flakes – I used 100g rolled gf oats and 100g quinoa flakes*
4 tbsp coconut oil
4 tbsp maple syrup
1 tsp cinnamon
100g dried fruit – I used dehydrated strawberries**
1. Preheat the oven to 180C (fan).
2. In a saucepan, gently melt the coconut oil with the maple syrup and cinnamon.
3. Put the walnuts, almonds and flax into a food processor and blitz for a few seconds just to break them down into small chunk – you aren’t aiming to make a fine flour, just avoid there being too many whole nuts in your granola.
4. Add the nut mix to the other dry ingredients (oats and seeds etc. but not the dried fruit) and mix together, then pour over the melted coconut oil and maple syrup mixture and again stir thoroughly to make sure everything is coated.
5. Tip the mixture into a deep baking tray and bake for 10 minutes. Remove from the oven and stir the granola – this is so that it all gets toasted evenly. Return it to the oven for another 10 minutes, then repeat the stirring and bake for a final 10 minutes.
6. Leave the granola to cool in the tray, then add the dried fruit, mix well and store in an airtight container. This will last 2-4 weeks kept in a cool and dark cupboard. Serve with full-fat plain yogurt or milk.
Don’t forget there are more of my breakfast recipes available in a free pdf download when you sign up to my newsletter!