Having a healthy breakfast like this gluten free macadamia granola can set you up for an energised day ahead. This recipe will keep you full for hours with steady energy to feel focused and vibrant for your day ahead.
Key Nutrition For Breakfast
There are a few key points to consider when choosing a breakfast option that will keep you sustained and not leave you hungry one hour later and craving snacks at 9am.
As I share in my Online Nutrition Program you want to make sure your breakfast has the key nutrients, protein and healthy fat. These are going to keep you fuller for longer, provide steady energy and help to keep sugar cravings at bay.
For example, when it comes to breakfast you can get protein from foods like eggs, nuts, seeds, nut butters or for convenience protein powders (provided they are a good quality brand without additives). Likewise you can also get good sources of healthy fat from nuts, seeds, nut butters as well as coconut yoghurt.
To illustrate, in this homemade gluten free macadamia granola recipe I include nuts and seeds (including my absolute favourite Australian macadamias) to not only give it the perfect crunch but also provide a source of nutrition and these key nutrients, protein and good fats.
You can make this recipe in advance for a quick and easy breakfast throughout your week. It also works wonderfully well for a healthy breakfast idea on the go.
One of my favourite healthy breakfasts is a quick and easy granola. Taking inspiration from one of our member’s favourite recipes in our Nourish From the Inside Out Program, here is the for our homemade gluten free granola.
Homemade Gluten Free Granola
- 1 cup mixed nuts unsalted
- 1 cup Australian macadamias
- 1/2 cup pepitas (pumpkin seed kernels)
- 1/4 cup sunflower seed kernels
- 1/4 cup chia seeds
- 1/2 cup coconut flakes organic
- 1/2 cup quinoa flakes
- 1.5 tsp ground cinnamon
- Pinch sea salt
- 2 tbsp macadamia oil (or coconut oil)
- 3 tbsp maple syrup pure
- 2 tsp vanilla extract
To Serve (options)
- 1/2 cup fresh berries
- 1/2 cup seasonal fruit
- 1/3 cup coconut yoghurt
- 1/2 cup almond milk or plant based milk of choice
- Pre-heat fan-forced oven to 150°C.
- In a high powdered blender or food processor pulse nuts to roughly chop. (Or chop by hand to desired texture). I use a Vitamix.
- In a large mixing bowl mix together nuts, seeds, coconut and quinoa.
- Add oil, maple syrup and vanilla and mix to combine well.
- Add cinnamon and sea salt and mix.
- Spread mixture evenly in single layer onto a lined oven tray (or over 2 trays) and bake in oven for 12-15 minutes or until lightly golden. Check after halfway to ensure muesli is not burning and mix around.
- Remove from oven and allow to cool. Store in an airtight (glass) container in a cool, dry place.
- Serve with fresh berries, fruit, yoghurt or milk.
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If you love this recipe you’ll love over 200 more like it in our Online Nutrition Program.
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This recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Australian Macadamias.