I am not a morning person. For a little while there, a few years back, I got into a really great morning routine where I’d be up, showered, fed and exercised before 8am…but that lasted about four months and then I was back to my ‘don’t-speak-to-me-before-10am’ ways. When I developed IBS, mornings became even harder. My diet would strongly predict how quickly I could get up and get ready, and I struggled for a long time to find a breakfast that didn’t irritate my gut and cause me problems.
After going through many crampy years of testing different brekkies and ruling out eggs, toast, cereals, yoghurt, fruit and porridge, I came to the conclusion that breakfast sucks and so did my life. Then I discovered toasted granola, and life didn’t seem so bad. You can pay up to $20 for a packet of fancy healthy granola from the store, or you can make your own for next to nothing, and you know exactly what’s in it! I eat this stuff every morning for breakfast with some frozen raspberries heated in the microwave. YUMMO.
This toasted granola uses puffed amaranth, which has a crazy amount of health benefits so we can call it a ‘superior’ gluten-free grain. It has less carbs than other gluten-free grains, heaps of protein, lots of healthy amino acids and a whole host of other awesome goodies. Bottom line: it’s really healthy and won’t leave you sitting on the toilet for hours.
ANNNND just in-case you needed any more convincing, it’ll take you less than 30 minutes to make.
Get around it.
- 1 1/2 cups puffed amaranth
- 1 cup unsweetened flaked/shredded coconut
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/3 cup sunflower seeds
- 1/3 cup pepitas (pumpkin seeds)
- 1/2 tsp vanilla powder*
- 1/2 tsp ground cinnamon
- 1 tbsp coconut oil
- 2 tbsp maple syrup/rice malt syrup (adjust according to taste)
- Preheat oven to 160°
- Using a food processor or blender, whizz the walnuts, almonds, pepitas and sunflower seeds until crumbly - around 30 seconds
- In a large bowl, combine puffed amaranth with coconut flakes and nut mix.
- Add ground cinnamon and vanilla powder*.
- In a microwave safe bowl, melt coconut oil, then add the maple syrup or rice malt syrup.
- Add coconut oil mix to the nut/amaranth mix. Stir to make sure all ingredients are combined.
- On an oven tray lined with baking paper, spread the mixture out evenly, and bake for 15 minutes or until golden.
- Store in an airtight jar or container.
- *You can find vanilla powder in health food stores or good quality grocers, but you can easily replace this with vanilla extract. Just add the extract to the melted coconut oil along with the maple syrup.
- For a chocolate hit, you could add cacao powder to the granola before baking.
- Serve this granola layered with fruit and yogurt to make a parfait, or simply serve with warmed berries - my favourite breakfast 🙂