Being a morning person, breakfast is a biggie for me. I like to get up and get going, and because I’m always hungry in the morning, I never skip breakfast. Though cereal, bagels, muffins or donuts are easy options, my body craves nourishment from protein and fat, and does not want a sugary sweet for breakfast. Something I learned along time ago……
When I was in fourth grade, I desperately wanted to be like my friends and eat Trix, Lucky Charms or other sugary cereals that had the fun, cool commercials. But they didn’t agree with me. If I ate any of those cereals, I always ended up with a belly ache. So, I asked my mom to make me a hamburger for breakfast. Seriously I did! Not only did I love the taste of hamburgers, I also knew I felt better after eating them because they did not make me nauseaus or sluggish. In fact, eating a burger for breakfast made me feel less foggy too. A win win.
As I’ve grown and improved my digestive health, my cravings have changed. Now, being gluten, dairy, and egg free due to food sensitivities, and rarely eating meat, I’m left with fewer breakfast options. So, I’ve got to get creative. But because I’m a creature of habit, it’s usually the same thing day in and day out. Consequently, when something new strikes my fancy, it’s always super exciting! Here’s the latest…..
My new favorite breakfast is my gluten free, grain free granola recipe. Whether or not you are gluten free, it is SO good, it’s worth making. I have to hide it from my husband so he doesn’t eat it all! I’ve been enjoying it for breakfast with unsweetened coconut milk. Finally, a cereal I can eat! It’s just the right combination of fat and protein to keep me satisfied all morning long. Yum!
Gluten Free Paleo Granola
1 cup raw slivered almonds
1 cup whole raw pecans
1 cup raw walnut pieces
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup unsweetened coconut flakes
1/3 cup melted coconut oil
1/4 cup raw or regular honey
1 tablespoon cinnamon
1/8 teaspoon sea salt
Preheat oven to 300 degrees. Heat raw honey and coconut oil in a sauce pan over medium heat until combined.
In a large bowl, mix almonds, pecans and walnuts with seeds, coconut, salt and cinnamon. Stir in honey and coconut oil mixing until well combined. Place granola on a baking sheet lined with a silicone liner or parchment paper. Cook for 20 minutes and then stir granola. Cook for 10 more minutes or until beginning to brown, watching carefully to avoid burning. Remove from oven and let cool, stirring often to keep it from clumping together. Store in an airtight container or ziploc bag. Place a half a cup or so in a bowl and pour a cup of unsweetened coconut or almond milk over top and eat just like cereal, yum!