Barefoot Better Breakfast Granola is a delicious, anti-inflammatory powerhouse that stabilizes blood sugar and nurtures your gut. Using pressure-cooked quinoa, flax seeds, chia seeds, almonds, pecans, and inulin, it delivers fiber, omega-3s, and prebiotics to reduce inflammation and promote digestion. Enhanced with Ceylon cinnamon and your choice of raisins or dried blueberries (if available), this low-sugar, Dr. Steven Gunder's Plant Paradox-approved granola minimizes blood sugar spikes while offering a crunchy, nutty flavor boosted by almond extract. Enjoy it with almond milk or coconut yogurt for a barefoot-inspired breakfast that fuels your vibrant lifestyle.
Barefoot Better Breakfast Granola
The Barefoot Better Breakfast Granola is a Plant Paradox-friendly, anti-inflammatory cereal featuring pressure-cooked quinoa, pecans, almonds, flax seeds, chia seeds, and coconut flakes, sweetened with maple syrup, monk fruit, and inulin for gut health and blood sugar control. Enhanced with Ceylon cinnamon, almond extract, and unsweetened raisins or dried blueberries (if available), it’s baked into crunchy clusters perfect for a wholesome, low-lectin breakfast.
Ingredients
Method
- Pressure-Cook Quinoa:Rinse 1⅓ cups dry quinoa thoroughly to remove saponins. In a pressure cooker, combine with 2 cups water. Cook on high pressure for 1 minute. Allow natural pressure release for 10 minutes, then drain.Spread quinoa on a towel to dry thoroughly (~10–15 minutes). Pat dry for crispness.
- Preheat Oven: Preheat to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix Dry Ingredients: In a large bowl, combine quinoa, pecans, almonds, flax seeds, chia seeds, coconut flakes, Ceylon cinnamon, turmeric (if using), ginger (if using), and sea salt. Stir well.
- Combine Wet Ingredients: In a small bowl, whisk melted coconut oil, maple syrup, monk fruit sweetener, inulin powder, vanilla extract, and almond extract until smooth.
- Mix: Pour wet ingredients over dry mixture. Stir thoroughly to coat evenly.
- Bake: Spread mixture thinly on the baking sheet. Press lightly with a spatula for clusters. Bake 30–35 minutes, stirring every 10 minutes, until golden-brown.
- Cool: Let cool completely (~30–45 minutes) to form clusters. Stir in unsweetened raisins or dried blueberries (blueberries if available, raisins if not) post-baking to maintain their chewy texture.
- Store: Store in an airtight container in the fridge for up to 1 month (flax, chia, and inulin store best refrigerated).
0 Comments