My absolute favourite meal of the day is breakfast. It has been since I was a child, which is why I have an overwhelming love for cereal. Muesli, granola, bran flakes and Cheerios are among my absolute faves.
As I started to reduce the amount of sugar I ate, you’ll understand the disappointment I felt when I realised just how much sugar was hidden in my beloved breakfast brands. Even the ones I’d eat when I was having a healthy brekki.
Determined not to scrap cereals entirely, I investigated making my own. It may sound like a faff and yes, it’s much easier just to grab a box from the supermarket, but if you’re wanting to be (and feel) healthier then there’s really no excuse…. cos really it’s not very hard to make!
Having lowered my sugar intake since the start of the year, regular shop-bought cereals not only made me sluggish, I’d also feel a bit sickly. But this homemade version is just perfect for me, giving me the normal cereal thrill, without the hangover.
- 85g Rolled Oats
- 40g Chopped Almonds
- 40g Quinoa
- 40g Pumpkin Seeds
- 40g Sunflower Seeds
- 1 tbsp Pure Maple Syrup
- 1 tbsp Melted Coconut Oil
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- A Pinch of Salt
- First you need to puff your quinoa (the most faffy part). You can buy pre-puffed quinoa, I just couldn’t find it locally! There’s a handy guide to puffing quinoa here.
- Once your quinoa is puffed (or if you decide to exclude it from your mix), preheat your oven to 150°C
- Mix all of the ingredients in a large mixing bowl, ensuring that everything is thoroughly coated in the maple syrup, coconut oil and vanilla extract
- Spread a thin layer of your muesli mix onto a baking tray
- Pop it in the oven and bake for 10-15 mins until it’s lovely and golden
- Once baked, let the mixture cool
- Finally, store your scummy mix in an air tight container to keep the delicious taste locked in
- Enjoy your yummy breakfast!