Granola for Breakfast

Granola BreakfastOn the days I don’t have toast, I usually have granola for breakfast.  I love the crunchy, nutty flavour, and bursts of berries!  When I first discovered that I reacted badly to dairy I thought I’d have to give up my habit, but I was soooo grateful to discover that my system tolerates yogurt made from goat’s milk.  It definitely was an ‘hallelujah’ day for me…

 

I have found an off-the-shelf product that is FODMAP friendly – I found many granola mixes on the market have ingredients that are off-limits for those of us on a low-FODMAP diet.  Honey, apples, dried fruit, almonds… you name it.  My go-to product is Nature’s Path Coconut Chia Granola.

Store bought granola

 

 

 

 

 

For variety, I also make my own granola.  A recipe that I’ve been using for a couple of years now is:

Gutsy Broad’s Home-made Granola

  • 4 cups rolled oats
  • 2 cups of any combination of nuts, seeds, coconut
  • 1/4 tsp each of ground cinnamon, cloves, nutmeg

Mix well.

  • 2/3 cup maple syrup
  • 1/3 cup vegetable oil

Heat the liquids in a small saucepan until warm (not hot).  Pour over the dry mixture and stir to combine.  Spread over a parchment lined pan, bake at 325 degrees, stirring every 10 minutes, for 30 minutes.  Cool and store.

I can’t remember who authored the base for this recipe – I found it in our local newspaper the Herald a long while back.

For breakfast, I’ll use a small scoop of yogurt, about half a cup of granola and then a handful of washed berries.

granola extrasHaving granola for breakfast is one of my ‘I don’t have to think about it’ meals – which I find important on busy mornings.  Granola keeps well in the cupboard and is easy to have around, or transport.

 

Leave a Reply

Your email address will not be published. Required fields are marked *