After spending goodness knows how much on expensive cereals from health shops {gluten free, paleo, sugar free, organic etc etc, you name it, i’ve bought it} I decided it was about time I created a recipe for my own breakfast cereal that was all of the above and for half of the price. Despite the lack of pretty packaging that my store bought cereal comes with, this recipe is a sure match on taste and it is packed with healthy fats, protein and hardly any sugar.

This breakfast keeps your blood sugar levels balanced because of its high protein and healthy fat content.

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Ingredients – 

4 cups of your favourite nuts (I used cashews, pecans, walnuts and almonds)

1 cup of pumpkin seeds

1 cup of unsweetened desiccated coconut

1 egg white lightly beaten (omit for vegan version)

1/4 cup of maple syrup

2 teaspoons Maca powder

3 tablespoons organic coconut oil

2 tablespoons water

1 tsp vanilla

2 tbsp cacao powder

1/2 tsp pink salt

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Instructions

1. Pre-heat the oven to 140 degrees (fan assisted oven) and line a large baking tray with non stick baking parchment
2. Place all of the nuts into a food processor and pulse until roughly chopped but not ground in to a meal
3. Add in the pumpkin seeds, coconut, cacao & maca powder.
4. Melt the coconut oil. Whisk the the egg white and water together and then add the coconut oil in and whisk until foamy
5. Add the maple syrup and vanilla
6. Next tip in the chopped nut mixture and stir so that everything is coated and mixed together.
7. Pour the mixture on to the baking tray and spread out evenly
8. Bake this in the oven for 30 minutes, giving it a little poke around after 15 minutes, make sure you keep an eye on it as it can burn quite easily.
9. Once cooked, leave to cool on the tray, this helps the granola to stick together
10. Once cool, transfer in to a big air-tight glass jar, leaving out a generous handful to sample immediately with your choice of ice cold nut milk!

Enjoy