Here’s one of our breakfast ideas. This one is very much a case of do it how you like it as no hard and fast rules on what goes into it. This is something we use more as a snack that a breakfast meal but if cereals are your thing and you are looking for a replacement for the traditional sugary option or for a sometimes meal or transition too then this is a great option.
It’s actually really not that hard and so satisfying to use ‘bread” or “cereal” that you have made yourself. We posted one of our favourite “grainy” grain-free breads last week and this is a granola recipe you could have a go at over the weekend.
This recipe is more of a “special” one as it uses butter/oil and maple syrup and the ingredients are on the pricey side. You could go for something plainer by leaving of the oils/syrups out and/or doing a raw mix with some desiccated coconut and/or more coconut flakes. Plus obviously you need to make this ahead of time so its all ready to go in the morning!
- MIX 1: Make a crunchy mix with 4 cups of nuts and seeds (50:50 good) and 2 cups of coconut flakes.
- For example:
- 1 cup almonds
- ½ cup macadamia nuts
- ¼ cup brazil nuts
- ¼ cup walnuts
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 2 cups coconut flakes
- MIX 2: Make a wet mix:
- For a cinnamon flavour use:
- ½ cup coconut oil (or melted butter but we prefer the oil taste)
- 3 Tbsp chia seeds
- 2 Tbsp maple syrup (or honey but we prefer syrup taste)
- 2 tsp natural vanilla extract
- 2 tsp ground cinnamon
- Optionally, for a nut flavour add to above mix 2:
- ½ cup almond (or other) nut butter - we use Ceres ABC Spread
- OR, for a chocolate flavour add to above mix 2:
- 2-3 Tbsp of cocoa
- 1 cup coconut flakes - optional but recommended to add more lightness
- 1 cup freeze dried berries - also optional
- Preheat oven to 120 degrees celcius and line a large roasting or baking tray with baking paper.
- Pulse together the nuts and seeds in a food processor (not too much - just so they are all chopped roughly). Or you can chop them of course by hand.
- Mix your choice of sticky mixture in a large bowl. (If using a nut butter you may wish to heat the butter through before adding it to the mixture so that it's more spreadable.)
- Pour the dry nut mix into the wet mix and then combine to be sure that you get all the nut mix well coated.
- Spread the combined mixture over the baking paper so its spread as thinly as possible. (Minimise the finger licking!)
- Bake for approximately 20 minutes or until turns a golden-brown colour. (You need to keep an eye on it and possibly stir it half way through especially if you have put in the coconut flakes.)
- Remove from oven and wait for mixture to cool. For the nutty mix you'll probably need to break (if you've not been stirring) into the size clumps you like.
- Add in the extra coconut flakes and (if you like) the freeze dried berries.
- Store in air tight jar to enjoy later topped with milk and/or full fat yoghurt as a meal or sprinkled on top of fruit or just as small stand alone snack.
All ovens vary and you don’t want to burn these ingredients so check after 5 minutes and every 5 minutes thereafter in case you want to stir things around. It should be fine unless you use desiccated coconut in which case definitely check often – possibly every 3 minutes. We don’t usually stir as prefer chunky texture but I do keep a close eye on it. If you prefer the mixture more free flowing then definitely stir things up during cooking.
You can easily make this recipe sweeter with additional maple syrup or other sweetener of choice or dried fruits. Try though to use the least amount of sweetener you can to start with – you can always add more sweetener when serving or the next time you make it. You could be surprised how little sweetness kids (and you!) can get used to even if something tastes more plain to you initially.