Mornings tend to be one of the busiest parts of the day, so quick and easy breakfasts are a must for me! One of my favourite go-to’s is coconut yogurt with granola and fresh fruit. It’s simple, delicious, and the options are virtually endless!
This seed granola is based on a recipe from The Elimination Diet. I find it much easier on my system then other granolas that contain oatmeal or other grains. This one is primarily seeds and spices. Can’t get much simpler than that!
Spiced Seed Granola
Yields 5 cups
- 2 cups raw pumpkin seeds
- 2 cups raw sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1/4 cup shredded unsweetened coconut (optional)
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 cup coconut oil, melted
- 1/4 cup 100% pure maple syrup (optional)
- 1 cup dried cranberries or currants (optional)
Preheat the oven to 300F. Line a large rimmed baking sheet with parchment paper. Place pumpkin and sunflower seeds in a food processor and process until you have a chunky, coarse meal. Pour into a mixing bowl and add chia seeds, hemp seeds, coconut (if using) and spices. Mix together oil and syrup, then drizzle over seed mixture until thoroughly coated. Spread mixture onto baking sheet and bake for 35 minutes, turning granola halfway through baking. Remove from oven and stir in dried fruit if using. Let cool completely to crisp up before storing. Keeps best in a glass jar in a cool place.
(These perfectly imperfect bowls are actually Coconut Bowls – coconut shells that have been made into bowls to help reduce waste from making other coconut products. How cool is that?!?)
What’s your easy go-to breakfast?