In my attempt to come up with breakfast options that are not so very carb dense (most breakfasts just are!!), I came across paleo granola – and thought what a grand idea. But would it actually work? Would it taste any good? Turns out YES and YES! In fact, it’s now my new favourite (as most recipes are when I first land on them, haha). Obviously, a carb-rich granola is best for before a run… But sometimes in order to become more metabolically efficient it’s best to hold off on too many carbs when we’re not running shortly after eating. And so if a lower carb breakfast option is required, this is a great option! It contains 14 grams carb per serving (in comparison with traditional oat based granola, which contain about 35 grams carb per serving).
Makes 16 servings
- 2 cups unsweetened shredded coconut
- 1 cup unsweetened coconut chips
- 1½ cups sliced or slivered almonds
- 1 cup pumpkin seeds (pepitas)
- ½ cup hemp hearts
- ½ cup cacao nibs
- 2 Tbsp chia seeds (optional)
- 1 tsp cinnamon
- ½ tsp sea salt
- ¼ cup melted coconut oil
- ¼ cup coconut butter (or almond butter)
- 2 Tbsp honey
- 2 Tbsp maple syrup
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
- Toss shredded coconut, coconut chips, almonds, pumpkin seeds, hemp hearts, cacao nibs, chia seeds if using, cinnamon and salt in a large bowl.
- Heat coconut oil, coconut (or almond) butter, maple syrup and honey, in a small pot over medium heat, stirring occasionally, until hot and easily pourable, about 1 minute.
- Pour over coconut mixture and stir to combine.
- Spread mixture evenly on prepared baking sheet and bake, stirring once halfway through, until golden-brown, for 30 minutes.
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN