You know porridge is healthy for you… But it just gets so boring, even when you make it with different grains. You don’t want to add more carbs by adding crunch with granola, but it just tastes so, so good… What’s a girl to do?
Here’s the truth: I get bored so easily. I want fun and adventure in my food.
I know. Crazy lady talking on the interwebs again.
And as much as I feel bad eating grain-free and low carb, I feel just as bad when I eat nothing but carbs in the morning – even when they’re complex.
I’ve had many mornings lately when I just crashed into this low energy dizziness about 30 minutes after breakfast. Needless to say, it feels pretty terrible.
It feels especially terrible when you think you’re eating a healthy breakfast and just can’t believe your body is having such a negative reaction.
I try to eat to support my gut currently, so I’m all about simple meals that are easily digestible. But I had to admit that a green smoothie followed by a bowl of cooked oats with a drizzle of maple syrup is just too little fat and protein for me in the morning.
I knew I wanted something crunchy to offset the softness of porridge, something to add healthy fats and plant-based protein. I’m not a fan of bulking up my smoothies, fruit doesn’t always mix so well with other food groups for me.
So I started experimenting with crunchy toppings without carbs. The very minute I made this grain free granola, I wanted to hop on my computer and share it here on the blog.
But then… I started thinking.
Does this even fit? I’m not grain free or paleo or anything. In fact, I very much advocate eating a wide variety of whole grains. I feel terrible on low carb diets.
It is so delicious though and the perfect solution to my
first world problem porridge dilemma – I decided you’d understand.
This grain free granola started with me just roasting some nuts and seeds, but then I got a little crazy and added cinnamon, shredded coconut and flax. It’s nice and toasty, winter-y with cinnamon. But I wasn’t satisfied yet… So I added coconut oil. And maple syrup.
And it is amazing, crunchy, cluster-y, comfort food.
This is a granola you can make on the stove in literally 10 minutes. Making homemade granola can feel like such a chore with all the mixing, baking, watching so it doesn’t burn – but this one is really so quick and easy to make with a few simple ingredients.
If you’re bored with your oatmeal and your blood sugar levels react badly to carbs-only meals… Make some of this grain free granola.
Because that’s what a girl’s to do. And it’s not even difficult – double win!
Maple Cinnamon Grain Free Granola
- 1/2 cup roughly chopped hazelnuts
- 1/2 cup roughly chopped almonds
- 1/4 cup unsweetened shredded coconut
- 1/4 cup golden flaxseed
- 1 teaspoon cinnamon
- 1/4 cup maple syrup
- 1-2 tablespoons coconut oil
- coarse sea salt to sprinkle (optional)
- Toast the nuts and seeds: Toast the hazelnuts and almonds in a wide skillet over medium heat until starting to turn golden. Add the coconut and flax seed and keep roasting until everything is nicely golden and smells amazing.
- Season: Sprinkle on the cinnamon and stir well. Stir in the maple syrup. Add 1 tablespoon coconut oil and keep tossing the granola in the pan until it’s all toasty. (If it seems dry, add another tablespoon of coconut oil.)
- Cool and finish: Spread on a large plate to cool and sprinkle with coarse sea salt if you’re into that kind of salty-sweet stuff. (I am. You should be, too.)
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