Homemade granola will leave you wanting more
Eat a well balanced breakfast with this granola recipe
— By Tara Postnikoff
Most granolas contain a lot of simple sugar and lack protein, making them unbalanced for breakfast. This granola is packed full of healthy fat and protein and lower on carbohydrates and sugar than store-bought options.
Walnuts are one of the few nuts that contain Omega-3 fatty acids and also contain Vitamin E and manganese, copper and magnesium. Walnuts also contain the essential amino acid arginine which is then converted to nitric oxide (same as beetroot) to help blood vessels relax.
Pumpkin Seeds have a high amount of zinc which is great for the immune system and the prostate gland. They also contain minerals magnesium, iron, copper and manganese and are considered a good source of Vitamin A, B1, B2 and B3.
Turmeric root is a member of the ginger family and is considered to have anti-inflammatory properties due to the yellow pigment curcumin.
Ingredients
- 1 cup almonds
- 1/3 cup pecans
- 1/3 cup walnuts
- 1/3 cup chia seed
- 1/3 cup cashews
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1/3 cup coconut flakes, unsweetened
- 1/3 cup cacao nibs
- 1 mashed banana
- 1/2 cup coconut oil
- 2 tbsp maple syrup
- 2 egg whites
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp ginger powder
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350 F
- Put all the dry ingredients in a food processor and pulse until desired consistency is achieved. If you like more crunch, process a little less, if you like things more smooth process a little more.
- Add wet ingredients to dry ingredients in a bowl and toss well
- Spread a thin layer on a baking sheet
- Cook for 35-40 minutes, tossing occasionally
- Let cool before storing in an airtight container such as a mason jar
- Each 1/3 cup serving
- 362 calories
- 32g fat
- 16g carbs
- 8g protein
- 7g fibre
- 111mg sodium
