If I had to choose, I think I can confidently say that breakfast is my favourite meal of the day. But only when it’s something delicious like pancakes, eggs benedict or this granola recipe for instance!
I like to save pancakes and eggs benedict as something to enjoy in the weekend, because who really has time on a weekday morning to make anything fancy? Then there’s the fact that it’s January and everyone is still trying to stick to their healthy new years resolutions. But let’s face it, toast can be pretty boring everyday. That’s why this granola recipe is the answer to your foodie prayers.
There are a huge variety of delicious looking granola’s to buy in the supermarket, but more often than not, if you turn over the packet to study the ingredients, you’ll see it’s loaded with sugar. You might as well eat a Snickers bar for breakfast instead! I’m not that keen on loading up on refined sugar first thing in the morning, especially after I’ve busted my arse at the gym, I want to eat something that makes me feel like it’s benefiting my horrendous workout routine (holla kayla itsines gym girls!).
This granola recipe is sweetened with maple syrup, and I use gluten free oats, but use regular if you’re one of those lucky types that can eat gluten all you like! The granola tastes like it should be bad for you, but this is only full of the good stuff.
Make it over the weekend, and your weekday mornings will be so much better, when you eat a bowl of this, ideally with coconut yoghurt.
CACAO & PEANUT BUTTER GRANOLA RECIPE
50g sunflower seeds
2 packets Urban Fruit baked strawberries
4 tbsp coconut oil
2 heaped tbsp peanut butter
2 heaped tbsp cacao (or cocoa)
3 tbsp maple syrup
1 tsp vanilla extract
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
Preheat oven to 170c.
In a pot, on medium heat, add the coconut oil, peanut butter, cacao, maple syrup and vanilla extract, stirring until melted and combined.
In a bowl, mix together the oats, sunflower seeds, cinnamon, ginger and nutmeg.
Add the coconut mixture to the oats and mix until well combined.
Pour mixture into a large baking pan, spreading out evenly.
Place pan in the oven, and bake for 20-25 minutes, checking and turning the oats every 6-7 minutes to ensure even baking.
Once the mixture has cooled, mix in the baked strawberries.
Keep in a sealed container.