There is some debate now as to whether breakfast really is the most important meal of the day. What is important is what we choose to eat for breakfast. I just can’t miss breakfast, I need some food and a drink to get me going in a morning. I’m not really a morning person and breakfast helps me to wake up and get started with the day. Without it I wouldn’t have the energy for work, running around after the kids and for all the jobs in the house that always need doing.
I love my healthy breakfasts, whether it’s granola, porridge, overnight oats or even cake, oats are a constant. They are a whole-grain which means that they release energy more slowly than refined grains and in turn can help to improve the control of blood sugar. They are great source of fibre and are rich in vitamins, minerals and antioxidants.
After successfully doing Veganuary this year I wanted to add to my breakfast recipes on here. I love the taste of roasted cashew nuts and thought they would work really well in a granola recipe where the saltiness could compliment the sweetness of fruit. This recipe works really well with banana and maple syrup as the sweeteners.
Bananas, like oats, are also a great source fibre, vitamins, minerals and antioxidants. They also help to control blood sugar levels, help to control your weight by keeping you feeling fuller for longer. They are also beneficial for heart health because of the mineral potassium which can help to lower blood pressure.
This recipe makes approx 4 portions:
250g rolled oats (I use gluten-free)
50g milled flaxseed
65g cashew pieces
1/2 tsp vanilla powder
1/2 tsp cinnamon
1 tbsp cashew butter
2 tbsp maple syrup
2 tbsp coconut oil
Pre-heat the oven to 160 degrees celsius (fan).
Melt the coconut oil in a small pan.
In a small bowl, mash the banana and combine with the maple syrup and cashew butter then add the melted coconut oil.
Add the oats, flax, cashew pieces, vanilla and cinnamon to a large mixing bowl and combine. Add the banana mixture and fold together until all the oat mix is fully coated.
Transfer onto a non-stick tray and put into the oven on the middle shelf for 10 minutes.
Turn the granola in the tray (try not to mix up too much to break up the clusters) and return to the oven for another 10 minutes. Repeat this step until the granola is golden brown. 25-30 minutes should be enough.
Enjoy with some slices of fresh banana and a spoonful of yogurt (I use coconut yogurt like this one).
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I hope you enjoy making this recipe. Let me know in the comments below how you got on. Thank you for reading x