A typical breakfast is full of sugar and processed carbs – oatmeal with brown sugar, cereal with milk, pancakes with maple syrup, toast with jam… the list goes on. It’s the toughest meal to switch up when we are helping patients move to a lower carbohydrate diet. People are hooked on breakfast foods, even though we know that refined and processed carbs break down into sugars quickly contributing many of the health issues we see on a regular basis. Not to mention starting your day with a sugar bomb sets you up for unhealthy decisions later in the day.
Instead of giving up granola, why not upgrade with this delicious and nutritious Paleo version!
Yields approximately 2 cups (recipe can easily be doubled)
- ½ cup raw sliced almonds
- ¼ cup raw walnut pieces
- ¼ cup raw cashew pieces
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 1/4 cup unsweetened shredded coconut
- 3 tablespoons cacao nibs
- 1 tablespoon sesame seeds
- 1 teaspoon cinnamon
- Dash of sea salt
- 1 tablespoon maple syrup
- 11/2 tablespoon coconut oil, liquefied
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- Mix all ingredients well and spread evenly onto baking sheets.
- Bake for 20 – 25 mins until golden brown. Check frequently and stir often after the first 10 – 15 minutes as nuts can burn quickly. Remove from oven and allow to cool before storing in glass jars.
- This keeps for about 4 weeks in a cool dry place.