Makes 2 big jarsIngredients: - 250g Organic jumbo oats
- 150g of Mixed seeds (pumpkin, linseed, sunflower, sesame)
- 200g in total (approx.) of bigger nuts such as pecans, almonds, cashews, roughly chopped. Add more if you want, but I feel 200g is enough otherwise the fat content goes up.
- Pinch of sea salt
- 80g coconut oil
- 120g maple syrup
- 2 tablespoons honey
- 80g coconut chips
Instructions:
- Preheat the oven to 150 degrees C/gas 2.
- Put the oats and any other grains, seeds, nuts and sea salt into a large mixing bowl and stir together.
- Melt the coconut oil, maple syrup and honey together in a pan over a medium heat. When it starts to bubble remove from the heat and slowly pour over the dry ingredients, stirring with a wooden spoon as you go.
- Tip the granola onto a large baking tray, spread it out evenly. Bake for 30-40 minutes, stirring every 10 minutes, until everything is golden. After 20 minutes add the coconut chips (optional) -this is to make sure they don’t burn.
- Remove from the oven and leave to cool on the baking tray. Once cooled, store the granola in airtight jars – it will keep for at least a month. Enjoy with 2 tablespoons of natural yoghurt!
Serves 1Ingredients:
- ½ cup almond milk
- 1 tbsp Greek yoghurt
- ¼ cup frozen blueberries
- ½ small banana
- 1 scoop whey protein
- 1 tsp each, flaxseeds, chia seeds, hemp seeds (Omega 3’s)
Blend together and add fresh mint.
Ingredients:- 1 cup frozen berrie
- 1 frozen banana
- Almond milk or natural yoghurt
Blend together. The consistency should be like frozen yoghurt. Top with fresh blueberries, chia seeds, granola.
Serves 6
You can make the whole batch and split the portions up and keep them in the freezer.
Ingredients:
- Green apple, grated
- 1 cup soy or dairy milk
- 2 tbs maple syrup or honey
- 1½ cups rolled oats
- ½ cup sultanas
- ½ cup slivered almonds
- 1 cup vanilla soy or dairy yoghurt
- 200g punnet blueberries
Instructions:
- Combine the apple, milk, and maple syrup in a large bowl, then stir in the oats.
- Cover and soak overnight in the fridge.
- Preheat the oven to 170°C. Spread the almonds evenly on a baking tray and toast for 5-8 minutes, or until golden.
- Before serving, stir the sultanas and toasted almonds into the oat mixture. Drizzle with vanilla yoghurt and serve with blueberries.
