A quick breakfast on the go can be a bit tricky in a low-carb lifestyle. I won’t lie, the convenience of a quick bowl of cereal was one of the few perks of the old days. Not that I’m complaining about eating bacon and eggs most days, but some mornings you need to be up and at-em and not slogging over the stove making a hot breakfast.
Enter the nutty, crunchy, super speedy grab-&-go breakfast superhero.
OK, you have to be a Sex and The City fan to catch the last one.
But whatever you want to call him, he’s really here to save the day, and save you a whole load of time and trouble.
It’s great for people, especially kids who struggle giving up their daily cereal routine. Plus it’s packed with loads of nutty, seedy goodness!
So here’s my version:
100g desiccated coconut*
100g chopped nuts*
50g dried berries* (I like cranberries, blueberries & goji berries)
50g mixed seeds ( I use linseed, sesame, sunflower & pumpkin seeds)
3 Tbl honey* or xylitol
3 Tbl olive oil or coconut oil
2 Tbl butter
1 tsp cinnamon
1/8 tsp salt
* Just a note on some of the above ingredients:
– When buying coconut, check the ingredients, often brands are sweetened. So just make sure to get the unsweetened variety. Or you could go for coconut chips, but I find them a bit too chewy.
– You could use any combination of nuts really. I love a combination of macadamias, brazils, flaked almonds, pecans & walnuts. Watch out for cashews and peanuts though, they’re technically legumes and their carb count can add up. Also try and get your nuts in raw form, rather than already toasted and salted, as they will toast up already in this recipe and you don’t want them to become over salted.
– Dried berries can be hard to find, but they’re usually available in good health shops. Otherwise I substitute them for dried apple rings chopped into small pieces. But bear in mind that they are still high in sugar, even if dried. So don’t go over board. Try and make the bulk of your fruit component berries. I just love the crispy crunch the apples bring to it once they’ve been dried and the berries really give that all-important chew factor to the granola.
– If you would prefer to substitute the honey for xylitol you easily could, but it won’t have the same chewy texture. So I would recommend trying it with honey, and just don’t eat it every single morning. Or often I do a mixture of half and half which gives it the sweetness and the chew, but with half the sugar.
The nice part about this recipe is that all the quantities are equal measures, so if you make it regularly you will know it off-by-heart in no time. Making it that much more fuss free.
– Preheat your oven to 140C.
– Start by measuring out your coconut and adding it to a large mixing bowl.
– Next measure and roughly chop your nuts, seeds and fruit, and toss them in with the coconut.
– Follow that up with the oil, melted butter (I just melt mine in the microwave for a few seconds), cinnamon and salt.
– Then with a big spoon mix it around until it’s well combined and everything starts to stick to each other.
– Prepare a large baking tray, either with a coating of butter or spray-n-cook non-stick spray, whatever your preference is.
– Sprinkle the mixture onto the tray, and spread out with the spoon so that it covers the tray evenly.
– Slide it into the oven for about 30 – 45 minutes at 140C.
– Check your granola after about 30 minutes, to make sure it’s not burning, as everyone’s ovens are different. And give it a toss just to let the underside also get a chance to crisp up.
– Once everything looks nice and toasty and golden, leave it to stand and cool completely before you bottle it up.
I like to make this in big batches over a weekend, so it’s ready for those unexpected early mornings of farm mayhem when time is tight. It also travels very well, so if you’re worried about finding a banting-friendly brekkie or light meal on the road, this makes a lovely quick and easy, portable meal with some full-cream milk or even Greek yoghurt. I even bottle them up into little jars, as they make great alternative gifts!