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

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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

These little puppies sure kept them quiet for a while. Well, until the next day, that is, when they forcefully relayed their expectation that more cookies would be appearing in their lunch boxes!

The banana kinda replaces an egg as the binder, giving it its chewiness, and extra sweetness. The dark chocolate gives it some delicious texture and a touch of decadance on top.

Banana and chocolate – a match made in heaven!

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:

Honey
Whole Spelt Flour or White Spelt Flour
Dark Chocolate Chips
Rolled Oats

While you’re here you may like to check out my recipe ebook to give you some lunch inspiration, 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!

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CHEWY CHOC-BANANA COOKIES

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Brenda Janschek

Ingredients

• 110 g unsalted butter softened
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 banana mashed
• 1 cup spelt flour sifted
• ¾ cup rolled oats
• ½ cup desiccated coconut
• ¼ cup dark chocolate chopped (I used 70% lindt, approx 4-5 squares) or dark choc chips

Instructions

• Preheat oven to 175 C & line 2 large baking trays with non stick baking paper.
• Beat the butter, honey and vanilla until pale and creamy. Stir in the banana.
• Add the sifted flour, oats, coconut and stir until well combined. Add chocolate and mix well.
• Roll tablespoons of the mixture into balls and place on baking rays and flatten..
• Place in oven and bake for approx 10-12mins or lightly golden.
• Leave on trays to cool.
• Thermomix Instructions
• Blend banana, butter and vanilla together on Sp 4 for a few seconds.
• Add the rest of the ingredients and mix on Sp 4-5 for 10 seconds.
• Scrape down the sides and mix on Sp 4-5 for 6 seconds
• Press roughly chopped chocolate onto top
• Roll tablespoons of the mixture into balls and place on baking rays and flatten..
• Place in oven and bake for approx 10-12mins or lightly golden.
• Leave on trays to cool.

Steal one for yourself with a steaming cuppa, the kids won’t even notice. But if they do, you’re on your own…

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other easy healthy treat ideas you might like are Peanut and Choc-Chip Biscuits and Healthy Anzac Biscuits.

And it’s packed with all the beneficial ingredients needed to feed the gut bacteria, making for a happy digestive system : )

Swiss nutritionist Dr. Bircher-Brenner believed that the raw, natural ingredients of his muesli brew (brewsli!) would have healing properties for his patient’s health.

Bircher Muesli was born!

Soaking the oats and nuts and seeds overnight reduces the phytic acids. This not only makes them more digestible but also allows the body to absorb the nutrients more efficiently.

This is my family’s favourite homemade combination for bircher muesli, which is jam-packed full of goodness and a great way to start the day. There’s some in the fridge right now!

Got picky eaters? The Fussy Eating Bundle was created to help as many parents as possible instill positive eating habits in their children and provide a lifelong joyful relationship with food, thus creating peaceful, stress-free mealtimes. FIND OUR MORE HERE.

This is a big batch that will be enough to last for breakfast, snacks, and lunchboxes for the week. Top it with My Favourite Homemade Granola recipe to add some texture and crunch.

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Brenda's Big Batch Bircher Muesli

A delicious breakfast option to make mornings run smoothly.

Prep Time 5 minutes

Author Brenda Janschek

Ingredients

• 5 x cups of rolled oats
• 3 x cups of milk or coconut water or a combination of both
• A couple handfuls of almonds
• A couple handfuls of sunflower seeds
• 2 tablespoons of chia seeds
• A couple handfuls of sultanas
• 2 x cups of natural yoghurt
• Juice of one orange
• 1 x grated apple
• A good shake of cinnamon
• A good pinch of vanilla powder

Instructions

• Mix all of the above together, cover and leave pop into the fridge overnight.
• In the morning, serve with extra milk and/or yoghurt, fresh seasonal fruit and a swirl of raw honey or pure maple syrup.

Notes:

* Fresh fruit is a fabulous source of fibre and has been shown to reduce the risk of cancer and other diseases. In this recipe, I use grated apple, which is packed with vitamins like A, B1, B2, and C, as well as minerals like calcium, potassium, iodine, iron, and phosphorous.

* Oats can be powerful in lowering cholesterol and, therefore, fighting heart disease. Oats contain insoluble fibre which lowers blood sugar and control diabetes.

* Nuts and seeds are rich in omega-3 fatty acids, which are associated with numerous health benefits including the development of the nervous system and reducing bad cholesterol. They are also are a great source of protein which is important for building and repairing muscles.

* Chia seeds deserve a special mention as they are highly nutritious and a natural source of Essential Fatty Acids, a great source of fibre, full of antioxidants, protein, amino acids, essential minerals, and vitamins.

* Yoghurt provides good bacteria for the digestive tract, is a good source of protein, and is loaded with vitamins like calcium, vitamin B-2, B-12, potassium, and magnesium.

So let’s think outside the cereal box and enjoy this nutrient-rich, healthy wholefood breakfast that is exploding with goodness!

Other breakfast recipes you might like Date and Walnut Bircher Muesli and Spiced Quinoa Porridge.

I prefer to use pasture-raised organic eggs which have 2/3 more vitamin A, three times more vitamin E, seven times more beta carotene and twice the omega-3 fatty acids compared to commercially produced eggs.

They also have no hormones, antibiotics or pesticides.

I hope you enjoy these quick, easy, healthy & delicious little delights which are perfect for breakfast, lunch, dinner or snack!

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:

Milk
Salt and pepper

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Egg Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Author Brenda Janschek

Ingredients

• 8 -10 eggs depending on size
• ½ -1 cup of milk
• 1 cup cheese grated cheddar, parmesan, crumbled feta
• Your preferred filling eg: chopped up ham spinach, kale, cherry tomato, mushrooms, herbs, feta, leftover rice, whatever takes your fancy!
• Sea salt and pepper to taste

Instructions

• Grease a muffin tin with butter or coconut oil
• Preheat oven to 175 degrees C
• In a measuring cup beat the eggs and milk
• Divide the egg mixture equally between the holes
• Add cheese to each muffins hole as well as your preferred filling
• Bake for 15-20 minutes, until golden
• Leave to cool slightly before removing from tray
• Suitable for freezing

Notes

Make a double batch to make enough to pack in lunchboxes
Get the kids involved, a fun recipe for them to make
Wrap bacon or prosciutto into the muffin hole before filling with egg mixture.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other delicious breakfast recipes you might like are Summer Mango Coconut Cream and Brenda’s Breaky Balls.