With a big boy in grade 1 this year and another in kindy, I've realised just how important breakfast is to their mood and energy levels. I can pick the day they didn't eat properly by their behaviour at the end of the day! The more filling and protein packed their breakfast, the better the day goes (for everyone!).
My kindy boy Charlie loves a smoothie for breakfast most days and while the fruit and the flavour varies it always includes oats, chia seeds, coconut oil, something green and a big spoonful of NutraOrganics Thriving Protein (affiliate link).
Oscar on the other hand loves quinoa porridge or scrambled eggs most of the time but having a standby like some ready prepared granola is another great alternative for him.
I've posted some granola / toasted muesli recipes before but I just had to post this one because it is hands-down my favourite one yet! Sweet, nutty, chocolate-y and equally good for dessert as for breakfast. My husband has a sprinkle of this on his yoghurt at work most days. It is a great alternative to porridge and about a million times more nutritious and filling than any cereal out of a box.
As with all recipes like this you are limited only by your imagination. If you don't like something or just don't have any feel free to substitute for something else.
The bowl above was my dinner - a generous 1/2 cup of granola with homemade almond and coconut milk and a scattering of frozen raspberries.
If you've never tried buckwheat before you should definitely give it a go! It's crunchy, nuttiness goes perfectly here. If you use honey or maple syrup instead of the rice malt syrup it will also be 100% grain free. The 1/2 cup of sweetener is a little on the high side for us but could be increased or cut back depending on your taste.
My Favourite Chocolate Granola
Recipe by me
Makes lots!
3 cups raw mixed nuts (I used ABC nuts - almonds, brazils and cashews)
3 cups coconut flakes
1/2 cup linseeds
1/2 cup raw buckwheat
1/4 cup chia seeds
1/4 cup sesame seeds
1/4 cup raw cacao
1/2 cup coconut oil
1/2 cup rice malt syrup (or honey or maple syrup)
2 ts cinnamon
1/2 ts Himalayan salt
Preheat oven to 140 degrees C. Line a large baking tray with foil and set aside.
Roughly chop the nuts by hand or in a food processor. Place the nuts in a very large bowl and add all remaining ingredients. Mix until well combined.
Bake for approximately 1 hour, checking and stirring every 15 minutes, or until the granola is as dark and crunchy as you prefer. Make sure you keep a close eye on it!
Allow to cool completely before storing in an airtight container for a few weeks to a month.
