I love breakfast. You might have noticed that already by my endless Instagram brunch shots. For me, it really is the most important meal of the day. Weekend brunches are what I look forward to, but unfortunately there is no time for a quick visit to Top Paddock during the week! My challenge has been to find breakfast options to get me through the monday to friday slog. Now, I am not saying that this competes with the amazingness that I am used to on the weekends, but it is pretty damn good! When I am looking for a weekday breakfast option, I want it to be quick, healthy and fresh – and this ticks all of those boxes.
The best thing about this recipe is that once you have the base, you can add any ingredients that you like. This means that one day I can have it with yoghurt and banana, and change it up the next day to strawberries and milk. That way, I am not getting sick of eating the same old thing, day after day. I prefer mine to be dried fruit free to keep the sugar content down however you could add any dried fruit you like if you need a little extra sweetness.
For all of my paleo friends – remove the oats and replace with any combination of seeds (try pumpkin and sunflower) to create your perfect caveman breakfast.
Don’t forget to hashtag #cookwiththemacadames when making our recipes. We’d love to hear how your went and get a peek at your kitchen table.
What you need:
- Mixing bowl
- Sharp knife
- Small bowl
- Large oven tray lined with foil
- 500gms rolled oats
- 400gms shredded coconut
- 200gms chopped macadamia nuts
- 2 tablespoons of chia seeds
- 1 tablespoon of maple syrup
- 1 fresh vanilla bean
- 1 teaspoon of cinnamon
- Yoghurt and fruit to serve
1. Preheat oven to 180°C
2. In a mixing bowl, combine oats, macadamias, coconut and chia seeds
3. Using a sharp knife, slice through the vanilla bean to expose the flesh. Using a teaspoon, scrape out the inside of the bean into a small bowl. Add maple syrup and cinnamon and stir to combine.
4. Add maple syrup mix to dry ingredients and mix thoroughly using hands
5. Spread granola mix over oven tray evenly. Place in oven.
6. As granola starts to brown, stir to ensure that it toasts evenly
7. Once you are happy with the colour, remove from oven and cool.
Storage: Store in an airtight container for up to 2 weeks
Like this recipe? Yum it on Yummly.
For other similar recipes, try Anisa’s bircher
Tegan – The Macadames. xx