Paleo Granola Breakfast

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It’s always a hassle trying to think of what to eat for breakfast.  This is why it’s best to have super simple breakfast recipes!  The usual granola you buy at the store contains oats and a whole host of added sugars.  So, I like to make my own granola.  You can vary your granola depending on what dried fruits and nuts/seeds you like.  There are so many choices!

You can also buy Louise’s Chia Granola, which is a crunchier roasted Paleo granola made with zero oats or grains.

granolapic

Start with your nuts and seeds – I chose pumpkin seeds and almonds because they are nutritious, crunchy, and delicious.

DSC_0072_1000Place into a blender or food processor and blend on a slow setting.  I like to have them fairly chunky still, but you can blend them for longer to get small pieces.

DSC_0076_1000

Pour the blended nuts/seeds into a bowl and top with some dried fruit.  I used around 15 raisins and 1 chopped up prune (which was very tasty).  Dried fruits can be delicious, but remember not to use too much of them as it’s unlikely that our ancestors would have had that much access to fruits in general.  Also, eating too many prunes can lead to a lot of trips to the bathroom!

withdriedfruit

Lastly, pour in your coconut milk (or almond milk, or coconut/almond milk blend or even raw milk).  I served it with a few slices of pear as they were lying around.granola

Paleo Granola Recipe

51

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 serving

Paleo Granola Recipe

Ingredients

  • 1/2 cup of almonds
  • 1/2 cup of pumpkin seeds
  • 15 raisins
  • 1 prune, chopped
  • (serve with coconut milk or regular milk)

Instructions

  1. Place the almonds and pumpkin seeds into a blender or food processor and blend on a slow setting so that they're in reasonably large chunks still.
  2. Pour the blended nuts/seeds into a bowl and top with the dried fruit.
  3. Pour cold coconut milk or regular milk on top and enjoy.
http://ancestralchef.com/paleo-granola-breakfast/

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{ 1 comment… add one }

  • Carrie December 27, 2013, 10:17 am

    Mmmmm…I tweaked the recipe using walnuts and sunflower seeds, and added shredded coconut and ground flaxseed. Amazing flavour!

    Reply

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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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