This week on Fit Club Perth (still not sure what that is? It’s my side project founded by myself and three other bloggers with an interest in trying out new health, fitness and wellness things! Like a book club, but for fitness!), we are all sharing our home made breakfast recipes. It is the start of a series we decided to do, since we were already swapping our recipes between us as it was. We will continue with snacks, lunch, dinner and dessert later on, but since we are all big on breakfast, where better to start?!
I always make sure I have a jar of this crunchy gluten free granola on hand at home, it encourages me to actually eat breakfast at home and not while I am out running morning errands but also doubles as a snack if I am ever in a hurry. I can have some with yoghurt in a small bowl in the evening as dessert or in the afternoon as a pick me up.
I have to watch the level of gluten and dairy I have each day- I know my limits, having gone through a long testing process. Over the years I have found that as long as I have some granola at home I have a ready made breakfast that is quick, easy and super tasty. I vary the nuts depending on what I buy- almonds, cashews, pecans, and if I want to sweeten the mix I’ll pop in a couple of dried apricots. Another option is to add cacao nibs or goji berries.
GLUTEN FREE GRANOLA
- 1 cup coconut chips (or shredded)
- 1/2 cup rough chopped macadamia nuts
- 1/3 cup pepitas
- 1/3 cup buckinis
- 1/4 cup sunflower seeds
- 1/3 cup walnuts
- 1/2 cup chopped medjool dates
- pinch of pink sea salt
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1/2 cup coconut oil (melted)
Preheat the oven to 180c, line a baking tray with paper.
Mix ingredients in a large bowl with a wooden spoon and spread onto the tray once dry ingredients are coated.
Bake for 10-15 minutes until it’s golden. Cool the mix and store in a jar.
Serve with fresh fruit, yoghurt (I am loving coconut yoghurt!), top with chia seeds/ superfood powders (I love the ones from The Beauty Chef).