Homemade Breakfast Granola Recipe in 30 mins
It still baffles me to hear that some people skip breakfast altogether. By it’s very definition that 1st meal after a long night’s ZZZs is “breaking the fast”. Breakfast mealtime is my best, but being on this banting diet (low carb high fat) means that my once loved and cherished Future Life cereal is off the cards – so new and creative breakfasts were needed. I was quite sure that spoonfuls of double cream yoghurt would get very old very quickly, but surprisingly it didn’t. The below recipe isn’t designed for hardcore banters as it contains a few teaspoons of honey but aside from that everything should be pretty banting friendly.
Breakfast Granola Recipe
- Almonds (whole or sliced, unsalted| | 250g
- sunflower seeds | 300g
- pumpkin seeds | 300g
- vanilla essence | 1-2 tsp
- cinnamon | 1 tsp
- nutmeg | 1 tsp
- honey | 2 Tbs
- coconut oil | 2 Tbsp
- coconut (dessicated) | 2 tsp *optional
- blueberries | handful
- raspberries | handful
- double cream yoghurt | 350ml
Preheat oven to 150 degrees (C°). Evenly spread out almonds and both seeds onto a greased baking tray. Add 100ml boiling water to the honey, coconut oil and vanilla essence in a small container and once honey is fully dissolved, pour evenly over the seeds and nuts on the tray. Turn seeds and nuts to ensure all are glistening with the vanilla honey “syrup”. Then add nutmeg and cinnamon, whilst spreading nuts and seeds to ensure everything is properly coated with spices.
Place baking tray in the oven and bake at 150 degree for 12 mins. Then take out, spread and turn evenly, then bake for another 12 mins. Take out and allow to cool. Once cooled, layer up the yoghurt, berries and granola in a bowl and enjoy. (sprinkle the coconut over the top at the end if you fancy too)
You’ll notice that the smells emanating from your kitchen are quite something, and I find to be a little “Christmassy”, so you may well have a few loved ones hovering around to find out what that sumptuous smell is!