Being a mother is a tough job; even more so when your little one doesn't sleep at night, but rather screams in your ears for hours. In the morning when I get out of bed my first thought is "breakfast and caffeine". I think I can speak for most moms out there.
I have always been a breakfast person. Starting the day right with a nutritional meal, not only gives you energy for a busy day ahead, but it's also much needed "me/family time". Nowadays It's precious time with my hubs while we look at each other with very tired eyes and regret we haven't sleep-trained Grace yet.
When you're a busy mom or a busy professional, it is common to skip breakfast. However, if you can set 30 minutes aside during the week to make this granola, you'll thank yourself for it every single morning. The oats are slow energy releaser meaning that you won't feel hungry for a long time and you're less likely to munch that sugary cereal bar at your desk at around 11 o'clock. Nuts and seeds give the satisfying crunch and all the vitamins and the minerals your body needs to wake up. I love eating it with some fresh organic milk or some goat milk's yogurt. Pair it with a ripe banana and you have heaven in a bowl!
You can store it in an air-tight container for up to two weeks - if it lasts!
3 1/2 cups rolled oats
3 tbs maple syrup
1 tbs coconut oil (melted)
3 cups raw pumpkin seeds
1 cup raw almonds
1 cup pecans
1 cup coconut chips
1 tsp cinnamon
Zest of a mandarin (or any other citrus)
Preheat the oven at 390 F. In a bowl mix the maple syrup and the melted coconut oil. Pour it on top of the oats and mix with a spoon until everything is well coated. Lay a sheet of parchment paper in an tray and distribute the oats evenly. Bake for 8 minutes; take the tray out of the oven, gently mix again and return in the oven for another 5-8 minutes until golden-brown.
Add the nuts, seeds, coconut chips and cinnamon and roast for 10 minutes. Take the tray out of the oven. While you leave the granola to cool, mix the zest of a mandarin and stir well. Let the granola rest until it's completely cool before transferring it into an air-tight container.