Macadamia Maple Granola

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When I was little, I had long and exclusive relationships with my breakfast menus. For years on end a particular food item was all I would have in the morning, until suddenly and without warning, a new monomania came to replace it.

Breakfast should supply the fuel to give you sustained energy, stabilise blood sugar and put a spring in your step. So, it really is the perfect time to feed your body what it needs in the form of beautiful, nourishing, real foods that provide you adequate amounts of protein, fats and carbohydrates.
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The worst thing you can do in the morning is spike your blood sugar, because if you do, an hour later your blood sugar levels will crash and you are going to be exhausted right there at the start of your day. ⁣
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Boxed cereals and most breads are highly processed, loaded with sugar and carbohydrates, and deficient of any meaningful nutrition. They are, unsurprisingly, difficult to digest and will leave you hungry again shortly after eating due to the blood sugar crash. ⁣
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Don't be fooled by the health star rating placed on these products. McDonald’s nuggets have a health star rating and I'm sure I don't need to argue with anyone that they aren't healthy. Do you see a star rating on broccoli or any other unprocessed foods?⁣
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I encourage my clients to experiment with some new and improved alternatives. With a bit of planning, you can ensure that your family are well nourished and out the door on time.

INGREDIENTS

  • 1/4 cup coconut oil melted

  • 1/3 cup almond butter

  • 1/4 cup maple syrup

  • 1/2 cup macadamia nuts

  • 1/2 cup pecans

  • 1/2 cup brazil nuts

  • 1/2 cup hazelnuts

  • 1 cup coconut chips

  • 1 cup oats

  • pinch of Celtic sea salt

  • 1/4 cup of sugar free chocolate chips or cacao nibs

METHOD

  1. Preheat your oven to 180 C

  2. Roughly chop the macadamia nuts, pecans, brazil nuts and hazelnuts.

  3. In a large bowl, whisk together the melted coconut oil, almond butter and maple syrup.

  4. Fold in the nuts, coconut chips and salt. Mix well until the mixture is evenly coated.

  5. Line a large baking sheet with parchment paper. Spread the mixture onto the baking sheet, pressing it down.

  6. Bake for 20-25 minutes. Remove from oven and sprinkle the top with the chocolate chips or cacao nibs. Let it rest at room temp for at least 40 minutes before breaking apart. You can stick the pan in the fridge for the last 5-7 minutes to let the chocolate harden.

  7. Once it’s cool, break it apart into small or large chunks. Store in an airtight container or glass jar for up to 2 weeks.

Amanda Lupica