Gingerbread granola anyone...?
Working more and more with new mums I’m coming to understand that breakfast can be a bit of a pinch point! Finding the time to eat a proper meal at the start of the day seems to be a challenge for many, especially if you’re back at work and have toddlers and young children to see to!
Can you relate?
It’s understandable that you’d want to make sure your little ones are fed and fuelled for the day, but that doesn’t mean your own wellbeing - and hunger pangs - should be ignored!
Many of my Mums go hungry or rely on bland, non-nutritious breakfast cereal to start their day which isn’t ideal. This can wreak havoc on your blood sugar levels meaning dizziness, fatigue and cravings for all the sweet stuff later on. Skipping breakfast also isn’t great if you’re looking to regain your fitness postpartum - you need the fuel to get you through a workout and to give your body everything it needs for repair and recovery thereafter.
Enter my warming, delicious and healthy breakfast granola recipe. Minimal ingredients, super simple to make and you can double or triple the batch to save even more time throughout the weeks to follow!
This recipe has just a small amount of maple syrup for sweetness - much healthier than the sugar-laden supermarket varieties - and is filled with fibre and healthy fats to keep you fuller for longer! As we’re well into autumn now, I add cinnamon and ginger for a gingerbread vibe!
Serve with some Greek or coconut yogurt plus some fresh/frozen berries and there you have it…a healthy, balanced breakfast served in a matter of minutes! You could even make these up in little jars the night before for a grab-and-go option!
Gingerbread Granola
Makes 10 servings (30g)
40g coconut oil, melted
40ml maple syrup
200g jumbo oats
1 tsp ground cinnamon
1/2 tsp ground ginger
75g pecans, roughly chopped*
Preheat oven to 175C and line a baking tray with parchment
Mix together the coconut oil, maple syrup, oats, cinnamon and ginger until everything is slightly sticky
Spread the oats out evenly onto the lined tray and bake for 15-20 minutes.
Add the pecans to the tray and bake for 5 more minutes until golden and toasty - be sure to keep an eye on everything (turn the oven down or take out earlier if starting to catch!)
Leave to cool on the tray then store in an airtight container
*you could use any nuts in their recipe, pecans are simply the best, in my opinion!