Why I make my own granola, with recipe
December 4th, 2018 114 post views
When I was growing up in Eastbourne I always had cereal for breakfast and I found that I was always hungry when it came to 9:30, 10 o’clock. I always wondered why. The other option was always to have toast and this also didn’t sustain me for long. This has continued into my adult life and now I know more about food I can see why they didn’t.
As a chiropractor I need my energy for my job and I wasn’t getting enough from my breakfast. When I think about it the realism is that the typical breakfasts most of us have are made up of only carbs and actually to sustain us we need protein and fat in our diet.
Breakfast is called breakfast because we are breaking the fast and therefore we need a good quality meal.
We switched to granola with yoghurt but then soon realised that this was made up mainly of oats and not a great deal of the many nuts that it said was in it and basically full of sugar. We found a recipe for a homemade granola, which also happened to be gluten free, and decided to give this a try. This was full of lots of good fats which are really good for your health. We were very happy with how much longer this sustained us and thought that we would share it for the benefit of others. Lots of people don’t know what a good breakfast should have so here is the granola recipe that we have. Maybe you can try it to see if your hunger pangs don’t come on so quickly. You can let me know if you like the recipe by leaving me a comment.
Homemade granola recipe
1 tsp Vanilla bean paste
2 ½ cups dessicated coconut
1 ½ cups of nuts of your choice (We tend to put almonds, pecans, walnuts and hazelnuts)
¼ cup of sunflower seeds
½ cup of melted coconut oil
2 tbs honey
- Preheat oven to 160°C/325°F/150°C fan. Line to large oven trays with baking paper.
- Place all nuts in a sandwich bag and seal it making sure there is as little air in there as possible. Strike with a rolling pin or meat tenderiser to make small pieces.
- Place in a large mixing bowl and add all other ingredients and combine.
- Spread mixture evenly between trays and bake for 20-30 minutes.
- Stir every 10 minutes to ensure even browning.
- Wait for it to cool and serve with milk or yoghurt.
Store in an airtight container in the fridge for up to 4 weeks.
This for me is a great alternative to cereals for breakfast and a much healthier option with much lower sugar. With it being gluten free it is also a great option for those whom gluten does not agree. We got this recipe from a book that was given to us and adapted it slightly for ourselves.
If you want to put off those hunger pangs even longer have an egg on the side to add extra protein.
These homemade breakfasts may seem more of a hassle but they are not difficult, and easy once you get used to them. The main thing is you know exactly what’s in them.
The chiropractors and massage therapists here at Lushington Chiropractic share lots of hints, tips and useful advice here on Backblog. Try using the search box to find the subject you are looking for.
You can also find out more about us, the practitioners and clinic assistants.
Yours in health,
Categories: Chiropractic Chat