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recipe by Saskia Gregson-Williams

Breakfast is not only the most important meal of the day, it’s also my favourite! Breakfast quite literally means to break the fast, and I like to do this in superfood style. My staple breakfasts changes weekly, from smoothie bowls to slices of toast with superfood toppings. I also enjoys freshly made green juices and smoothies to take on the go… But with little time, sometimes you just want to be able to pour something out of the packet and munch away, not even a hint of fuss included. This is where my granola comes in, not only is it superbly delicious and moorish it contains wonderful health promoting and energy boosting ingredients. It’s incredibly simple to make, and lasts forever.

This granola is made from oats, which are a low GI carbohydrate, giving you longer lasting energy, and preventing blood sugar spikes, which keeps you fuller for longer. We then add coconut pieces, which are not only delicious but also contain wonderful fats, and are packed with immune boosting antioxidants.

In fact, so in love with coconuts am I that I also use it as the oil base. Coconut oil has been named one of the healthiest foods in the world, many shy away from it as it is fairly high in fats, but they are the fats your body readily requires to work at its optimum. Unlike other cooking oils it can in fact help to lower cholesterol, improve digestion and boost the immune system. In this recipe we use it to hold the granola together, and enhance that wonderful coconut flavour.

The recipe makes 4-6 servings and can be easily doubled, to last ages!

Let us know how you get on and tag your pictures to #hipandhealthy on Instagram and Twitter!

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Coconut Granola Recipe:

1/2 cup cashews

1/2 cup almonds

1/2 cup blanched hazelnuts/pecans

1/4 cup pumpkin seeds

2 tbsp chia seeds

2 cups gluten free oats

1.5 cup flaked coconut pieces

2 medjool dates, chopped

Wet Ingredients:

1/4 cup melted coconut oil

2-3 tablespoons agave syrup*

2 tsp cinnamon

* Note: you can substitute the agave syrup, for 4 medjool dates and 1/2 a cup of water. This is added to the coconut oil once melted and blended in a high speed blender until smooth.

Method:

Preheat the oven to 160 degrees Celsius. Start by preparing the ingredients: coarsely chop/ pulse in a blender the almonds, cashews & hazelnuts and medjool dates. Add to a mixing bowl with the oats, coconut pieces and pumpkin seeds. Place the coconut oil in a small sauce pan over medium heat. Once melted add the agave syrup and cinnamon. Add to the dry ingredients. Mix thoroughly until everything is well coated. Line a baking tray with parchment paper and bake for 15-20 minutes. This granola is best served with your choice of freshly made almond milk, coconut yoghurt, mixed berries and banana slices.

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