December can be jam-packed with trips to the beach, pool parties and tons of pop-in’s from unexpected friends and family. Start the day off right with one of these breakfast recipes brimming with fresh summer produce, that’s fuss free and will give you all the energy you need for the busy day ahead.
Homemade granola recipe
Low in carbs and simply delicious, this one is a keeper!
Prep Time: 10min
Total Time: 45-60min
Calories: I have no idea!
Probably the most appealing benefit is that breakfast jumpstarts your metabolism and, thus, helps you burn more calories throughout the day. If you start with a healthy, satisfying meal in the morning you're less likely to nibble on less nutritious things during the day
Preheat oven to 149°C (300°F). Line a large baking sheet with parchment paper or a silicone baking mat.
Toss the oats, almonds, cranberries, cinnamon, and salt in a large bowl. Add the maple syrup, coconut oil, and vanilla extract and stir to combine. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 30-35 minutes, stirring every 10 minutes. Allow granola to cool completely – the air will help the granola obtain a crunchy texture.
Make Ahead Instructions: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.
Almonds: I used a mix of whole almonds and sliced almonds. You can use both or either, whatever is easiest.
Cinnamon: I LOVE cinnamon with maple and cranberry flavors, so I use an entire teaspoon. You can cut down to 1/2 teaspoon if you’d like. Try adding a pinch of ground nutmeg and ground all-spice for extra fall-inspired flavor! Or use the same amount of pumpkin pie spice instead.
21/2 cups (200g) old-fashioned rolled oats
1 cup (140g) whole almonds*
2/3 cup (80g) dried cranberries
1/2 or 1 teaspoon ground cinnamon (I always use a full teaspoon!)*