Breakfast is my favourite meal of the day.
When I’m not intermittently fasting (more on that next time), I love to start the day with a delish brekky. For a little while now, my go-to has been Sarah Wilson’s Coco-Nutty Granola. You might have heard of a recipe book she wrote called I Quit Sugar. Yeah, that’s right, you know the one.
This isn’t just any granola. It’s the Granola of Gods. Gluten and dairy free, paleo, vegan and seriously, seriously tasty.
It’s super simple and takes just 10 minutes to prepare plus 20-25 cooking time. Once it’s out of the oven, it will keep for up to two weeks in the pantry or even longer in the freezer.
Pour a little unsweetened almond milk over it or add a spoon of greek yoghurt and you’re off to the races.
In summary: Coco-Nutty Granola = Breakfast of champions. Paleo, Coeliac, Vegan champions.
Here’s the recipe:
3 tablespoons coconut oil, melted.
3 cups coconut flakes.
2 cups unsalted mixed nuts, roughly chopped. (We like to switch up Almonds, Hazelnuts and Macadamia)
2 tablespoons chia seeds.
1 teaspoon ground cinnamon (optional).
3 tablespoons rice malt syrup (optional). (We prefer to use 2 tablespoons of maple syrup instead)
1/2 cup full-fat natural or Greek yoghurt.
1. Preheat oven to 120ºC/250°F/Gas Mark ½ and line a baking tray with baking paper.
2. Combine all ingredients, then spread evenly on the tray.
3. Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.
4. Remove from the oven and allow to cool.
5. Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).
For this recipe 3/4 cup = 1 serve
You may replace the coconut oil with butter if you prefer.
I like to order all of the ingredients on Thrive Market. They’re Non-GMO, Organic and 20-50% cheaper than buying retail plus with my link you’ll get 25% off your first order and Free Shipping!
Add 1/2 cup of rolled oats for a more filling result
As mentioned above – we prefer to use organic maple syrup over malt syrup. You can also use honey if you’re not too fussed about the sugar content.
We also like to add 2 heaped tablespoons of ground flaxseeds to maximise on fibre!
Also, if like me, you’re into activating nuts, this is a great way to incorporate them into a recipe. Activating nuts (in short – soaking and drying them) neutralises the anti-nutrients that occur naturally in plant foods, allowing your body to soak in more of the pro-nutrients found in them.