A grain free, nutrient packed, crunchy homemade granola muesli is paleo, gluten free and a great egg free breakfast option.
Enjoy as is, with dairy free milk, with fresh berries, grated apple or straight from the jar as a yummy snack.
Did you know, many brands of store bought, pre-packed granola contain gluten, refined sugars and preservative filled dried fruit?
Making your own granola muesli is not only fun and delicious but a great way to control your own ingredients and level of sweetness whilst omitting potentially health-hindering ingredients.
If you can't tolerate nuts there are nut free substitutions below the recipe.
- This granola recipe is low-carb and rich in healthy fats and protein providing your body with a satiating and metabolism boosting start to the day.
- Including nuts, seeds and coconut into your diet helps to keep you fuller for longer and reduce carbohydrate cravings.
- Nuts are also high in vitamins and minerals and promote glowing skin and happy hormones.
- Nuts and seeds can also help to promote healthy cholesterol levels whilst keeping your blood sugar levels stable.
- Coconut oil and cinnamon not only adds great flavour but has nutritional benefits too. These ingredients help to reduce sugar cravings and support healthy insulin production.
- Pre-heat fan-forced oven to 150ºC.
- In a large mixing bowl mix together nuts, pumpkin seeds and sunflower seeds.
- In a small bowl combine maple syrup with melted coconut oil. Pour into bowl of mixed nuts and seeds and stir, ensuring dry ingredients are well coated.
- Add cinnamon and vanilla powder and mix well.
- Add coconut flakes and stir through.
- Spread mixture evenly onto a tray lined with baking paper. Bake in oven for 10 -12 minutes or until lightly golden. Check after 6 - 8 minutes to ensure muesli is not burning and gently mix around if needed. You can also bake in 2 smaller batches.
- Remove from oven and allow to cool.
- Store in an airtight container in a cool, dry place.
- Serve with with a dollop of coconut yoghurt or as a cereal with unsweetened almond milk, coconut milk or even coconut water.
- Top with your choice of fresh fruit such as berries, chopped kiwi, pear, banana or apple.
Make it Personal:
- Choose a selection of your favourite nuts. Each time you make this granola try a different combination. I typically use a combination of 1/2 cup walnuts, 1/2 cup almonds, 1/2 cup brazil nuts and 1/2 cup macadamia nuts. You can also use pecans, hazelnuts or cashews.
- You can also swap maple syrup for honey or rice malt syrup.
- If you prefer yours without any natural sugars you can omit.
- Using ‘extra virgin’ coconut oil in this recipe will give an extra hint of delicious coconut flavour.
- Be careful not to burn your granola. Make sure you check the batch regularly in the oven and mix around as needed.
- By adding the wet ingredients of coconut oil and maple syrup to the dry ingredients will help the cinnamon and vanilla to coat the nuts and seeds well.
- *Activating your nuts and seeds will improve their digestibility as well as increase your body's ability to absorb their vitamins and minerals.
Sensitive to Nuts?
Substitute nuts for 1 cup sunflower seeds and an additional 1/2 cup pumpkin seeds + 1/2 cup coconut flakes. Alternatively make your own combination of sunflower seeds, pumpkin seeds, coconut flakes and sesame seeds, flaxseeds or chia seeds.
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