Recently I have received a lot of questions about what you can eat “other than eggs” for breakfast when following a low-carb lifestyle. Well, for me I believe the options are endless! There are so many different smoothies, muffins, porridges and granola’s you can make that are all more than low carb friendly and with not an egg in sight. Here’s a breakfast that needs a little preparation (if you don’t already have the homemade granola on hand), however, it’s worth getting up a little earlier in the morning to make and will keep you full and satisfied until lunch.
Personally breakfast is probably my favourite meal of the day, especially when you get to combine a pot full of creamy berries and crunchy cinnamon infused granola. This is a low sugar, dairy-free, gluten-free and grain-free breakfast pot that is so easy to make and sure to win you huge brownie points with whoever you choose to share it with!
The recipe makes a large portion of granola which you can seal, store and have at a later date.
What you need:
For 2 large bowls
*1tbsp chia seeds
*1 cup cashew nuts
*1 cup mixed seeds (pumpkin, sesame, linseed, sunflower)
*1 cup almonds
*1 tsp cinnamon
*Nut oil for drizzling
*2 cups almond milk
*1 cup mixed frozen berries (blackberries, blueberries, black currants, raspberries, strawberries)
- Preheat oven to 180°
- In to a food processor place the cashew nuts and almonds, pulse until broken
- On to a baking sheet place the broken cashew nuts, almonds and the mixed seeds, drizzle with any nut oil and sprinkle with cinnamon. Place in to the oven for about 10 minutes until golden brown and crunchy
- In to a food processor place the mixed berries and blitz until a paste like texture
- Place 1-2 tbsp berry compote in to the bottom of a glass serving jar / bowl, then fill up with granola and top with 1 cup almond milk and 1/2 tbsp chia seeds. Top with 1 further tsp of berries and a little extra sprinkle of granola!
- Keep the rest of the granola in a sealed container for up to 1 month.
- Serve immediately or allow to stand for 10-15 minutes to allow the chia seeds to swell