Hello! Let’s talk about breakfast for a second; I love breakfast! Pancakes, tofu scramble, breakfast bowls, waffles, muesli, porridge, the list of deliciousness is never ending. I hate to sound like your grandma or annoying aunt but eating breakfast fuels your day, kick-starts your metabolism and helps your body to get rid of its sleepiness.
I created this recipe after eating a gingerbread man and thinking of how I would like to eat gingerbread for breakfast so this was a healthier compromise. It’s perfect for when you are tired or feel generally a bit crap as its warming, energising and feels a bit like eating a hug ( if that’s a thing). You could make this into a porridge too by heating up some lovely almond or soy or regular milk and mixing it through. This makes enough for about two weeks of small bowls or one week of huge bowls for two people. I like whole nuts in my muesli but if you prefer bite-sized chop the nuts before you begin.
- 1 large packet of rolled oats
- 1 small packet of raw almonds
- 1 small packet of pecans
- 1 small packet of sunflower seeds
- Large handful of sultanas or cranberries
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup or syrup of your choice
- 1 tablespoon fresh grated ginger
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon natural vanilla essence
Preheat your oven to moderate ( for my oven that’s 180*). In a big mixing bowl combine oats, almonds, pecans, and sunflower seeds, mixing until all elements are combined and it looks like muesli.
In a smaller bowl mix together the melted coconut oil, maple syrup, spices, ginger and vanilla essence until combined and smelling gorgeous.
Find your largest oven proof tray or two smaller trays, and spread the oat mixture evenly over the tray or trays, then pour the coconut oil mixture over the oats until the oat mix is coated in a sticky caramel colour.
Cook in the oven for around forty minutes or until golden brown, half way through turnover to ensure all oats and nuts become caramelised and crunchy.
Serve with your choice of toppings such as coconut yoghurt, fruit, extra seeds, almond butter or cocoa nibs.