For me, breakfast is by far the most important and the most favourite meal in our household. Regardless of what we decide to eat, whether it’s bacon and eggs, baked beans, porridge, pancakes, french toast or just simply a bowl of wheatbix or piece of toast, it’s a meal the kids and I happily sit down to eat together on weekdays and then on Saturdays and Sundays my husband joins in too. The weekend meals are much more relaxed though I must say!
The television is switched off so we can listen to the birds, talk about the day ahead and enjoy our first meal of the day together (sounds tranquil, yes, but don’t get me wrong we also have crazy mornings of competitive eating where one child decides she has to be the winner of the so-called breakfast race, thus causing the other one to have a hissy fit and spit brekkie all over the table!!)
Breakfast is a pinnacle start to the day. Making sure I have a variety of food choices is also imperative because I don’t want my favourite meal to be lacklustre or boring, and therefore create that kind of mood for the rest of the day.
When I decided to cut down my sugar intake last October, I ditched the supermarket cereal option (one of my loves but not after research revealed most are full of sugar) for homemade granola. I tried making a few different ones from recipes I had found online but it took me about five goes to find the right mix for me. And now, WOW, it’s a massive hit in our household.
Based on Sarah Wilson’s I quit Sugar Coco-Nutty Granola recipe, I swapped and changed a couple of things to make it just right for us as both a breakfast meal and a snack for dessert (the kids love it which is actually now to my detriment because I would much rather keep it all to myself!).
3 x tablespoons of melted coconut oil (melt in the microwave)
2 x cups of shredded coconut or coconut flakes
1 x cup of raw oats
2 x cups of raw mixed nuts, roughly chopped
2-3 tablespoons of chia seeds
1 x teaspoon of cinnamon
3 x tablespoons of rice malt syrup or honey
1. Preheat oven to 120 degrees celsius and line a flat baking tray with baking paper.
2. Combine all the ingredients in a bowl, stirring so all the dry ingredients are covered in the oil.
3. Spread evenly on the tray.
5. Take out of the oven and allow to cool before storing in an airtight container and in the pantry or fridge. You can even store it in the freezer for much longer!
6. Serve with a few tablespoons of full fat natural or greek yoghurt (Chobani Plain is my fave and has less sugar than a lot of supermarket brands) and a handful of berries. Beautiful!