Having a breakfast ready quickly in the morning is something that is essential in my house, especially when school’s on. My lovely friend from school knows how much I love the I Quit Sugar Coco-Nutty Granola from Sarah Wilson and she gave me a taster of one that she made.
It didn’t last long, and was met with comments of “is that really healthy?” from my husband. I had a go at making her version too, here it is:
- 3 Cups of Shaved Organic Coconut
- 2 1/2 Cups of mixed organic nuts preferably activated to reduce the phytates and assist in digestibility. I use brazil nuts, almonds, cashews, pepitas and sunflower seeds.
- 2 tablespoons Chia Seeds
- 1 tsp ground cinnamon
- 1 tsp vanilla powder
- 1/2 cup organic cacao powder
- 2 tbs cacao nibs
- Sprinkle of pink Himalayan salt flakes
- 2 tbs of Rice Malt Syrup (can be left out if you want)
- 80-100g melted coconut oil – it depends how ‘oily’ you like it. 80g is tasty without being overdone.
Options: (if you want it fructose free just leave these ones out, always add after cooking otherwise they will end up burnt)
- 2 tbs goji berries
- 2 tbs chopped up dried figs and dried white mulberries
- Heat oven to 160C
- Place all ingredients into a large bowl and mix through coating all the ingredients in oil.
- Spread out mixture on a couple of baking trays. Try not to pile it too thick to ensure it gets toasty!
- Cook for 15-25 minutes stirring once or twice. The longer you cook it the toastier and more golden it gets.
- Take out and allow to completely cool before storing in an airtight container for about 2 weeks, or longer in the fridge.
3/4 cup is one serve.
I eat mine with a dollop of coconut yoghurt. Coyo make beautiful yoghurts! Or full fat yoghurt with berries on top – divine!
Or just as a snack straight out of the jar.