After getting a little tired of eating animal protein at breakfast for several days in a row, I needed something else. Something that was going to provide me with the same nutritional punch and keep me full and satisfied.
But I wanted it to be a little lighter and something I could mix with fruit.
Granola came to mind and I looked around at several paleo granola recipes. They all featured nuts in some way and some coconut.
Normally I have granola with yogurt but I was nixing yogurt during the course of the Spring Clean Eats challenge so I needed something else.
Coconut milk was challenge friendly and I used that to make a nice little sauce to go with the granola. Maple Kissed Coconut Cream Sauce goes perfectly with the granola.
Now I had a balanced breakfast! Full of protein, fresh fruit, and hefty enough to keep me full for several hours.
Andrea’s Grain-Free Granola
- 2C Whole Almonds, raw
- 1 1/2C Pecan Halves, raw
- 1C Walnuts, raw
- 1C Shredded Unsweetened Coconut
- 1/4C Raw Honey
- 1/4C Ghee
Preheat oven to 325 and line a baking sheet with foil or parchment paper. In a small sauce pan, combine honey and ghee and heat over low heat until the ghee is melted. Stir to make sure the honey is incorporated with the ghee. Remove from heat and set aside. In a food processor, add all the nuts and pulse (about 7 times) until the nuts are much smaller pieces. Pour nut mixture into a large mixing bowl. Add in the ghee and honey mixture and stir until all the nuts are covered.
Pour mixture onto baking sheet, making sure to spread the mixture out. Bake at 325, stirring every few minutes, for about 20 minutes. The last 5 minutes of baking, add in the shredded coconut and stir. Once the nuts have browned and the coconut is toasted, remove from heat.
Allow to cool for about 5 minutes and then serve! Store in an airtight container in fridge. Keeps for several weeks.