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Grain Free Granola with Soaked Chia & Avocado*

Active Time: 20 minutes / Cook Time: 30 minutes / Soak Time: Overnight

Makes 4, 1/3 cup servings granola plus leftover granola for week 3 / Makes 2 servings soaked chia & avocado

Nutrition Corner: Grains
Of the macronutrients (protein, fat, and carbohydrates) grains contain carbohydrates in the highest amount. Once consumed, carbohydrates are broken down into sugar in the body. Sugar in the body increases the hormone insulin, and lowers the hormone cortisol. Ideally, we need cortisol to be higher in the morning to wake us up. Consuming too many carbohydrates in the morning can actually set us up for blood sugar ups and downs throughout the day, which translates into energy ups and downs and sleep irregularity at night. Eating a breakfast rich in protein and healthy fat is the best way to start your morning. This Grain Free homemade granola contains much less carbohydrates and sugar than traditional granola, while packing in protein and fat for sustained energy.

Grain Free Granola w Soaked Chia & Avocado.JPG

Ingredients:

  • For the Granola:
    • ½ cup raw pecans
    • ¾ cup raw almonds
    • ½ cup raw cashews
    • ¼ cup raw pumpkin seeds
    • 1 ½ teaspoons cinnamon
    • ¼ teaspoon fine sea salt
    • 2 tablespoons coconut oil, melted
    • ¼ cup pure maple syrup
    • 1 cup coconut flakes
    • 2 tablespoons flaxmeal
    • 2 tablespoons chia seeds
    • ½ cup goji berries
  • For the Soaked Chia & Avocado:
    • ½ large avocado
    • Just under 1 cup unsweetened hemp milk
    • 3 tablespoons chia seeds
    • ½ teaspoon cinnamon
    • Juice from ½ small orange (1 tablespoons)
    • 6 drops stevia
    • 8 blackberries

Directions:

For the Granola (made on Prep Day):

  1. Preheat oven to 325 degrees F and line a baking tray with all natural parchment paper.
  2. Add nuts, pumpkin seeds, cinnamon, and salt to a mixing bowl and mix to combine.
  3. If needed, melt your coconut oil on the stove and then add to the mixing bowl, along with maple syrup. Mix to evenly coat.
  4. Pour granola onto a baking tray in 1 even layer.
  5. Bake on the center rack for 20 minutes. Remove from oven and increase the temperature to 350. Mix in coconut flakes and return to the oven, 5-10 minutes more. Check on the granola every few minutes, it is done when it is golden brown throughout.
  6. Remove from oven and allow to cool completely. While granola is cooling, add flaxmeal, chia seeds, and goji berries to a sealable jar or storage container. Once the granola is cool, add this to the jar as well.
  7. Store at room temperature to enjoy weeks 2 & 3.

For the Soaked Chia & Avocado (made on the night of Day 1 & 3):

  1. Scoop out avocado flesh into a medium serving bowl (such as a bowl you would serve soup in) and mash completely with a fork, until smooth.
  2. Add milk, chia, cinnamon, orange juice, and stevia. Mix well with a spoon until incorporated.
  3. Place in the fridge overnight. The mixture with gelatinize overnight and become more of a pudding consistency.

Grain Free Granola with Soaked Chia & Avocado (Day 2 & 4):

  1. To serve, divide the soaked chia and avocado between two serving bowls. Top each serving with 1/3 cup grain free granola and 4 blackberries.

*The soaked chia and avocado really make this a superfood breakfast, adding in healthy fats to fuel your day. However, if you cannot stand the texture of chia, feel free to swap out this component of the recipe in favor of unsweetened coconut, almond, or cashew yogurt, or unsweetened cow, goat, or sheep yogurt if you can tolerate dairy.