Prep Time: 1 hour
Breakfast is a topic that I talk a lot about with my clients. I find that people feel they have to eat breakfast and usually it consists of sugar and carbs when you actually should be eating fat and protein. Do not even get me started on breakfast cereals that people are feeding their kiddos. Have you seen this post, read the first 4 on what companies like Kellogg are doing to harm us and our kids.
Not only is homemade granola going to save you money, but most granola is packed with sugars and processed cheap oils. The below recipe is high in healthy fats, low in carbs and sugar — meaning it leaves you feeling satisfied.
I like to make this for camping or road trip to put on top of chia pudding with berries or to have for a dessert with coconut yogurt or whipped coconut cream. I have also used it for topping a summer fruit crumble, think peaches!
Tips to making this the easiest to digest. Make sure nuts are raw and organic. If you can soak the large ones for a couple hours it will help with how you digest and absorb the nutrients.
1 cup almonds, roughly chopped
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/2 cup Pili nuts
1/2 cup hemp seeds
1 cup macadamia nuts
1 cup pecans, roughly chopped
1 cup walnuts, roughly chopped
1/2 cup coconut shreds (unsweetened)
1/2- 1 teaspoon Himalayan salt
1/4 -1/2 cups Monkfruit granulated sugar
1/4 cup of cacao nibs
1 teaspoon vanilla extract
4 tbsp MCT oil or I use Brain Octane or use melted coconut oil
1 teaspoon cinnamon
1/2-1 teaspoon nutmeg
5-6 teaspoons chia seeds (if you are going to use chia seeds make sure you put them in the oil for 15 minutes to make a gel before using, do NOT use dry)
other optional add ins- cashews, cacao powder, cayenne, goji berries, mullberries, etc
2 egg whites, whipped- this helps it cluster and stick together if you like that but it is completely optional
Instructions for granola:
Preheat the oven to 275° F.
In a medium bowl mix dry ingredients in one bowl and wet ingredients in another.
Then mix them together all of the ingredients until well combined.
Pour the mixture onto a parchment lined baking sheet.
Bake until you really can smell the nuts, about 30-40 minutes stirring halfway through. They should look golden, use a timer because you do not want this to burn.
Cool and store in mason jars in fridge or a cool place.