Breakfast is the most important meal of the day and I like to start the day with something that isn't high in refined sugars and want something that is low GI so that it keeps me fuelled until my mid-morning snack.
My favourite for breakfast is full fat natural yoghurt (or coconut yoghurt for those days you want to keep it dairy free), handful of granola and some fresh fruit! Sometimes I sprinkle it in my porridge, on top of my chia pudding, the boy has even gone as far as blended it with some nut milk to make a delicious, thick smoothie.
I love making it for my friends and families so I thought I would share my recipe so you can all make some of your own.
2 Cups of rolled oats
2 Tblsp of coconut oil
2-3 Tblsp of maple syrup and/or honey
1/4 tsp vanilla
1 tsp of cinnamon
4 Tbsp chia seeds
pinch of salt
1 1/2 Cups of chopped mixed seeds and nuts -
I like to use: sesame seeds, almonds (I often buy flakes to save time!), walnuts, sunflower seeds, hazlenuts, pepitas, very small amount of macadamia nuts, poppy seeds, pecans, linseeds
1/2 cup of unsweetened dried fruit -
cranberries, apricots, raisins, apples, goji berries, dates
1. Preheat oven to 180°C
2. In a mixing bowl, combine all ingredients except for the dried fruit
3. Mix well and pour into your baking tray
4. Bake in oven for 15 mins or until golden brown and toasted - Do not turn up the heat or leave it in there for too long! It will develop a bitter taste.
5. Mix in dried fruit and toss in coconut flakes and pop bake in for a couple of minutes so that the coconut flakes toast
6. Let it cool and store in an airtight container. If stored in a cool, dry place it can store for up to 2 weeks.
Experiment with different flavours, I sometimes use less fruit or change the combination of fruit e.g. pineapple, mango, coconut and macadamia, and one of my favourites is using the juice of an orange and adding raw cacao nibs and a dash of raw cacao powder.