I was always a cereal girl. Muesli, All-Bran, Weetbix and Sultana Bran were my choices for a “healthy” breakfast everyday.
Fast forward some years and I realize that my guts don’t like these wheat-laden, milk-sodden products too much. So, to suit my guts and my goals, most of my breakfasts consist of eggs/meat and some kind of vegetable.
The breakfast of champions.
The problem with this champion breakfast is that sometimes I just want cereal… and seriously, sometimes I’m just too plain lazy to think of frying up a couple of eggs and the cold steak in the fridge isn’t looking too appealing.
It is this problem that spurred my desire to create some gut-friendly alternative to the former gluten-ridden mess that my cereal breakfast was in. Hence was created my delicious coconut granola and breakfast was saved. Cue the fanfare.
This crunchy, coco-nutty granola is perfect for a quick breakfast or delicious snack. I love this on top of Greek natural yogurt with blueberries. Mmm.
Cashew, Fig and Vanilla Toasted Coconut Granola
Makes about 2 cups
1 cup Vanilla-Spiced Roasted Cashews (omit chili, cayenne and cumin from recipe; swap butter for coconut oil for vegan option)
½ cup coconut flakes
¼ cup sunflower seeds
2 tbsp ground flaxseed
1 tsp cinnamon
contents of 2 vanilla bean pods, scraped
Pinch of salt
2 tbsp coconut oil, melted
1 tbsp maple syrup (optional)
6 dried figs, finely chopped
- Mix first 7 ingredients together.
- Drizzle over coconut oil and maple syrup and stir through.
- Toast on a coconut-oil-greased tray for 10 minutes @ 180 degrees, stirring the mix around once or twice during cooking to toast evenly
- Add in figs.
- Store in a jar in the fridge for up to 2 weeks.
- Serve with almond or coconut milk, or on top of yogurt.
Do you have any suggestions for improvement? Do you have any questions? I’d love to hear from you! Leave a comment below