Someone recently asked for our granola recipe to enjoy a healthy breakfast. So here it is. It uses no fats or oils and is truly delicious.
This granola request got me thinking about what is a healthy breakfast? A healthy breakfast for us includes what we always recommend: a wide variety of organic whole foods. At our house that can be a bowl of cooked whole grains with fruit, nuts and seeds. Or I’ll have an apple cut open and spread with nut butter and a smaller serving of whole grains or granola on the side. The whole foods part of our healthy breakfast formula can take more time to prepare than we have some mornings and granola is the way we get around that.
Ideally though, I recommend cooking enough whole grain like rice, millet, quinoa or whole oat groats to make 3-4 breakfasts. Store it in the fridge and just reheat the amount you want for breakfast each day. But when we don’t have the precooked grain, and we’re in a hurry, we opt for our granola.
When not doing grain with fruit, my husband Bill often has unusual but delicious healthy breakfast by enjoying Kabocha or another Winter squash, baked with yams and sweet potatoes. He loves Kabocha for its deep flavor and sweetness. And if he can’t find it, he’ll choose Buttercup or Butternut. He purees these with yams and sweet potato in the food processor to become a thick pudding. On the side he has steamed greens and veggies with a nut and seed dressing. This is such a great healthy choice. He calls this his “pumpkin pie” breakfast because he adds cinnamon.
Below are the recipes for our homemade granola, and Bill’s recipe for his all-veggie, “pumpkin pie” breakfast. Try them both and see what you like.
The key is to choose breakfast foods that are whole, organic and give a variety of nutrients and tastes. Notice no processed foods like bread or muffins, dairy, coffee, or animal foods are included. These standard breakfast foods that most people eat are inflammatory and take extra energy for the body to process.
To Your Amazing Health,
5 cups regular rolled oats
5 cups rolled rye flakes
1/2 500 g jar of brown rice syrup
2 teaspoons ground cinnamon (optional)
1/4 teaspoon sea salt
Turn oven to 350 degrees Fahrenheit. In a large bowl mix the above ingredients with a large spoon or with your well-oiled hands until the grains are well coated. Put in 1 or 2 large baking dishes so mixture is 1 inch high for even cooking. Bake for 20 minutes, then stir and bake an additional 20 minutes until lightly brown.
When cooked, cool, then add to a large Ziploc bag for easy use. We don’t go through ours very fast, so we keep it in the freezer to keep it fresher. When serving, add nuts, seeds, raisins and/or fresh fruit. Also yummy if you pour hot water over granola, cover with a plate and let steep 5 minutes so water is absorbed, and you have a moist, delicious serving.
Squash and Sweet Potato Puree
1 squash, Kabocha, Delicata, Buttercup, or Butternut squash, cut open and seed
3 Garnet yams, washed and cut in large cubes
3 sweet potatoes, washed and cut in large cubes
Preheat oven to 350 degrees Fahrenheit. Place squash and potatoes in large covered pan for baking. Cook until tender (generally this is 1 1/2 hours.)
If using Butternut squash, after cooking, scoop squash out of skin and discard the skin. All other squash can be pureed with their skin. Add squash, yams and sweet potatoes to food processor and blend until pureed. Add some ground cinnamon if you wish. This dish is great served for breakfast with a side of steamed kale, cabbage, and veggie leftovers from last night’s dinner. Daily we cook extra greens and veggies to give Bill a breakfast serving the next morning.