Wondering which healthy swaps you can make for breakfast?
Here is a delicious homemade granola recipe full of healthy swaps:
1) anti-inflammatory extra virgin olive oil (evoo) instead of chemically refined inflammation causing seed oils
2) natural, low-GI maple syrup instead of refined sugars
3) unprocessed sea salt rich in minerals instead standard table salt filled with anti-caking agents and bulking agents.
We like to keep our granola to fewer ingredients and tend to stay away from seeds such as sunflower, poppy etc. unless they are grown organically and don't have a high load of chemical pesticides.
2 cups oats
1/4 cup pumpkin seeds
1/3 cup shelled pistachios
1/3 cup rough chopped almonds
1 tsp unprocessed sea salt
2-3 tbsp Opus Olea extra virgin olive oil
1/3 cup maple syrup
1/3 cup apricots cut up into smaller pieces
Pre-heat your oven to 150 degrees Celsius.
Mix the wet ingredients of maple syrup and olive oil together in a bowl.
Combine all the dry ingredients in a medium size bowl. Mix the wet mixture into the dry ingredients.
Line a baking tray with some baking paper and spread out your granola mixture on it.
Place your baking tray with the granola mixture in the center of the oven and bake for about 30 min until it turns crispy and lightly golden.
Take out of the oven and let cool. Once cooled, store in an airtight container.
Enjoy sprinkled over yoghurt or on its own with some cold milk. We love this granola sprinkled over ice cream as well! Yumm!