Get your day off to a great start with these protein-packed breakfast bowls that can be eaten at home or on the run when you’re in a rush.
- ¼ cup slivered almonds
- ¼ cup macadamia nuts, chopped finely
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ½ cup flaked or desiccated coconut
- 2-4 tbs coconut oil, melted + more if needed
- 1 tbs honey or maple syrup
Fruit and Yoghurt Base
Preheat oven to 150C.
To make the granola, combine dry ingredients in a bowl and mix well. Whisk coconut oil with honey, then combine with the dry mix, coating evenly.
Spread the mixture evenly over a tray lined with baking paper. Bake for 12-15 minutes until the texture is crunchy, making sure to toss every 5 mins. Cool granola mixture on the oven tray.
To make the fruit and yoghurt base, add all the ingredients into a blender and blend until smooth. Pour into a bowl and top with grain-free granola plus extra fresh fruit.
Recipe by Zoe Bingley-Pullin