So I dropped everything, marched into the kitchen, and threw together a mix of tastes that would satisfy me .

But I barely got a taste before they kids piled in from school and smashed bowls of it with almond milk and raspberries.

We have since just eaten it by the handfuls, layered into parfaits, lobbed into a bowl with fruit and yoghurt, and topped it onto smoothies.

This Chocolate Crunch Granola is seriously one of my favourite things to munch on.

The recipe is quite forgiving so feel free to use your preferred mix of nuts, seeds and spices.

Here’s some more breakfast inspo in my FREE “Think Outside The Cereal Box’ recipe book. You can download it here >>>>>

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rolled oats
Activated buckwheat kernels
Coconut flakes
Sunflower seeds
Pepitas
Hazelnuts
Apricots
Ground ginger
Cinnamon
Raw cacao
Sea salt
Vanilla powder
Rice syrup or maple syrup
Coconut oil

Print

Chocolate Crunch Granola

Author Brenda Janschek

Ingredients

• 2 cups rolled oats
• 1 cup activated buckwheat kernels optional, I use Loving Earth brand. They're exy but they last forever
• 1 cup coconut flakes and an extra cup if you're not using the buckwheat kernels
• 1/4 cups sunflower seeds
• 1/4 cup pepitas
• 1/4 cup chopped hazelnuts because I love hazelnuts and chocolate
• 1/2 cup chopped apricots I use sulphur-free and organic, you can use sultana's, dates, dried figs, but it is important to include some dried fruit as it helps to cut through the bitterness of the cacao and is just plain delicious when mixed with everything else
• 1 tsp ground ginger
• 2 teaspoons cinnamon
• pinch cloves
• 2-3 tablespoons raw cacao depends on your taste
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla extract or essence
• 3 tablespoons rice syrup or you can use maple syrup
• 1/4 cup coconut oil melted (I just put the coconut oil into a ramekin and pop into the oven while it preheats to melt)

Instructions

• Preheat oven to 160 degrees C
• Line a big baking tray with baking paper
• Mix all the dry ingredients in a big bowl
• Add coconut oil, vanilla and rice or maple syrup
• Spread the mixture in the tray
• Place in oven for 10 minutes and check 2-3 times, each time stirring it around to ensure it's cooking evenly and the edges aren't burning. Total cooking time will be around 25 mins
• Allow to cool completely before transferring granola to jar or container, so you get those nice chunky pieces.

If you know someone who could use some healthy breakfast inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. You know I get a kick out of seeing you make my recipes.

Here are a couple other breakfast recipes ideas you might love My Favourite Homemade Granola and Choc-Banana Nut Smoothie.

Bren x

When we start thinking outside the cereal box, homemade granola makes a wonderful, delicious breakfast option.

The bought stuff is mostly high in sugar with industrialised oils and lots of other less than ideal ingredients, so just don’t go there!

This version has wholesome goodness by the mouthful. Filled with fibre, protein, vitamins and minerals galore from the oats and coconut flakes, healthy saturated fat from the coconut oil, protein from the nuts and seeds plus texture and that all important crunch, the cinnamon balancing out your blood sugar.

Granola is pretty forgiving, you can tweak and change to suit any taste. I personally go for a more less sweet, more crunch vibe, but go ahead and add in some sultanas or goji berries if that takes your fancy.

Serve as cereal with your favourite milk, or with yoghurt and fresh fruit. My kids also love grabbing it by the handful as an easy snack. You can also make this lunchbox friendly by using just seeds instead of nuts. Or my favourite way is as a parfait including chia pudding and fruit in the layers. This breakfast keeps me full until dinner time!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Print

My Favourite Homemade Granola

Prep Time 5 minutes

Total Time 25 minutes

Author Brenda Janschek

Ingredients

• 2 cups gluten-free whole rolled oats
• 3 cups coconut flakes/chips
• 1.5 cup mixed nuts chopped - I love a mix of brazil nuts, hazelnuts, cashews
• 1/2 cup mixed seeds - I love pepitas sunflower seeds, sesame seeds and chia seeds
• 1/2 cup sulphur free chopped apricots or you can use dates
• 2 teaspoons cinnamon
• 1 teaspoon vanilla powder or extract
• 1 teaspoon ground ginger
• 3/4 cup coconut oil melted
• 1/4 cup brown rice syrup maple syrup or raw honey- or add sweetness to taste

Instructions

• Preheat oven to 160 C
• Line two baking sheets with baking paper
• Mix all dry ingredients in a large bowl
• Add coconut oil and sweetener and stir well
• Spread the mixture over the two baking trays
• Place in oven for 15 minutes until edges start to golden, then stir around and pop back in oven for another 5-10mins or until golden brown. Stir a couple of extra times during cooking if necessary.
• Keep in Mason jar in cupboard or fridge for up to 2 weeks.

If you’re looking for more recipe inspiration, take a look at my recipe ebook getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

Check out this post for other delicious ‘think outside the cereal box’ breakfast ideas

Bren x

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