Cereal is such an easy breakfast, but rarely satisfies hunger for long, let alone our nutrient needs. Usually packed with sugar and processed grains, not much is derived beyond some empty carbohydrates and whatever nutrients are available in the milk poured on top.
You can instantly reduce the blood sugar spike and make the cereal more nutritious by adding some nuts or seeds and a handful of berries. Often, instead of asking somebody to give up cereal altogether, I ask them to experiment with this simple change.
Granola is a form of cereal that often already has these other components in place. The nuts and seeds, unprocessed grain, and dried fruit are a step up. Bonus! It is super easy to make in your own kitchen, giving you the power to make it even healthier.
This granola not only has the nuts, seeds and fruit, but is also low in sugar and packs an anti-inflammatory punch with the addition of turmeric. The hint of coriander gives it a bit of a savory flavor, which I prefer for breakfast.
Our favorite way to eat this granola is to pair it with some cut-up apple, a scoop of nut butter, and topped with hemp milk. I like to add a sprinkle of hemp seed to the top, too!
3 cups rolled oats
3/4 cups chopped pecans
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup raisins or currants (or any other dried berry)
1/3 cup maple syrup
1/3 cup coconut oil
1 Tablespoon turmeric
1 teaspoon coriander
1/2 teaspoon sea salt
Preheat oven to 300°F. Combine oats, pecans, pumpkin seeds, and sunflower seeds in a bowl. Mix in dried fruit. Combine coconut oil and maple syrup in a small pan until coconut oil is melted. Stir spices and salt into oil and syrup mixture. Combine thoroughly. Pour liquid mixture onto the dried mixture. Combine until all dry ingredients are wet. Spread out onto a parchment paper covered cookie sheet. Place in oven for ~50 minutes. Remove once half way through to stir and spread out evenly again. You will know your granola is done when it is crunchy, but before it begins to brown.