Sugar-free granola and paleo trail mix
Ah, mornings – my favourite time of day. When everything is (mostly) quiet, you can catch the sunrise and, as L.M Montgomery (author of Anne of Green Gables) inferred, it’s “a new day with no mistakes in it”. Best of all, it’s breakfast time!
Most of us probably grew up on cereal and toast for breakfast. I know I did, and I was one of those kids who went through phases. I’d eat Weet-Bix with banana and milk for breakfast for three months straight then switch to Vegemite and cheese on toast for next quarter of the year. These days, very rarely are any two breakfasts in a week the same for me, and never do they feature either of the two examples from my childhood. These days I love my bacon and eggs, omelettes, and, in winter, porridge. But today, I have something else to share with you.
My nutty granola is one staple that features quite regularly on the breakfast menu at my place. You can whip it up in next-to-no-time and store it away for those mornings when you have even less time to think about what to fill your belly with for the day ahead. It also makes a “berry” sweet trail mix to store in your desk draw at work when three-thirty-itis strikes. Featuring (good) fats from coconut and nuts that are simply oozing with various vitamins, minerals and nutrients, sprinkled with protein and fibre packed chia seeds, and dotted with juicy fruits – it’s a winning combination for an indulgently healthy breakkie or tasty treat.
3 cups coconut flakes
½ cup almonds
½ cup cashews
½ cup walnuts
½ cup pecans
2 tablespoons pepitas
1 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup coconut oil
1 tablespoon Goji berries
8 pieces dried apple (equivalent to two apples), chopped (I get mine from the Dubbo Farmers Market)
- Pre-heat the oven to 120 degrees Celsius (fan-forced).
- Combine all ingredients except the fruit in a large bowl and stir to coat everything in coconut oil.
- Transfer to a baking tray and place in the oven for 20 – 30 minutes. The granola on the outer edges of the tray will cook quicker, so check on the tray occasionally and use a spoon to redistribute granola if necessary.
- When granola is golden and cooked to desired crispiness, remove from oven and allow to cool. Transfer to a bowl and stir through the fruit.
- Store in an airtight jar for up to a month.
- Serve with Greek yoghurt and berries, or pack it into little jars or bags for an on-the-go snack.