Breakfast is one of those things many people struggle with. Either they don’t have time or they don’t know what to eat. Its always the one thing that people tend to sacrifice when it comes to wellness and nutrition. Breakfast needs to be the one thing we put in front of mind. The meal we never forget and the time when we choose the healthiest and most nourishing foods. It needs to be that thing we are NOT willing to sacrifice.
I know its hard to think of breakfast ideas that are quick and easy to make but also provide good nourishment and satisfaction. I sometimes struggle with these very same things. But we need to make a commitment to ourselves and to our health and wellbeing. We need to pledge to eat breakfast! and not just eat breakfast but nourish our bodies through breakfast.
Breakfast is important for revving up our metabolism, balancing blood sugar and kick starting our body for the day. When we skip breakfast our body starts to store food as fat, we don’t have enough energy or brain power to achieve our daily tasks and we generally feel lethargic. This is because our body is running on empty and has no gas (food) left in the tank. Food is our energy source and without it our cells and organs don’t have enough energy to thrive.
Breakfast doesn’t have to be complicated. It just has to be nourishing! My oats and seeds granola is the perfect option for busy individuals. Its loaded with protein and healthy fats, not to mention tons of fibre. You can enjoy it with almond milk or yogurt and can even eat it as is on the go. There is no excuse not too eat breakfast when you have this granola in the house.
- 1/2 cup almond meal
- 2 cups rolled oats, wheat free
- 1/3 cup hemp seeds (hearts)
- 1/3 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 tsp cinnamon
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- Preheat the oven to 300 degrees.
- In a large mixing bowl combine all your dry ingredients and toss to combine.
- In a small sauce pan melt the coconut oil and maple syrup over low heat.
- Add vanilla extract to the sauce pan once the coconut oil is melted and stir to combine.
- Pour the wet ingredients over the dry and toss to combine. Make sure all the dry ingredients are coated in the coconut and maple mixture.
- Spread the mix onto a parchment lined baking sheet and bake for 25-30 minutes, tossing half way through.
- Let the granola cool and store in an airtight container.