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Grain-Free Raw Granola

 

The summer is on faya! As we way too quickly approach the halfway mark of this sweet, sweet summer, I sit here thinking- where on earth has it gone? The last week, as I have been busy as ever riding this healing train after that accident  last week (And thank you so, so, so much for your love and healing vibes- they’re working over time, let me tell you!), the last thing I’ve felt like doing is spending hours in the kitchen cooking. I know you hear me, my sweet outdoor sunshine lovers!

It’s a bit of a catch-22 summer style when all the great fresh local produce is abundantly available, and yet, no one wants to be inside cooking it.

My go-to always becomes going raw. Not fully, 100% or anything unsustainable like that (yep- I went there), but getting creative with raw goodness makes things quicker to cook, quicker to clean and cooler to eat.

Yesterday Jen shared some info with us about the hoof content of Lucky Charms. Okay- maybe there is no proof of hoof, but I feel it. I feel the gallop just thinking about what goes in that crap cereal dressed up as “fun for breakfast”.

In the summer, though, cereal can easily become a quick and easy, no cook, no clean go to.

Refined flour of any kind for breakfast is actually rather insane. It sets your blood sugar up for a massive spike, followed by the inevitable drop that will most likely find you craving sugar all day, grazing all day, having trouble sleeping, collecting junk in the trunk and then craving the same sugar breakfast the next day. Who wants to ride that uni-cycle on a one way path to poor eating, depressed immune function and a spare tire around the middle? Not I, says this nutritionista, and not you either ’cause I be saying so!

There is a rather interesting history to the breakfast cereal that you can read about here. And wouldn’t you know that it began with the first vegetarian movement in the 19th century? Whoever decided that people were better off eating refined grains as a meal must have been soaring on a sugar high. It’s not a good idea.

That doesn’t mean a morning porridge or quick cereal is out of the question. You know I am a super fan of a good bowl of Super Powered Oatmeal, but I do also like to get creative.

What if we want a quick and easy cereal type breakfast but also want the fuel? We go to our friends from the market or produce aisle. These friends are the beets and apples, maybe a dash of citrus peel, and a fave cereal go-to ingredient, some shredded coconut.

This is brilliant right? Make it. Eat it. Send me love letters covered in prints from your beet stained fingers.

5 Reasons To Love Beets

  1. Buy them fresh now, store in a cool dark place and they’ll be great for months
  2. Power pack that fibre for a great morning… um… movement.
  3. Let me introduce you to Glycine Betaine- keeps the blood flowing and reduces risk of clots, heart disease, stroke and peripheral vascular diseases (this means it can help prevent and rectify, or should I say ‘e-rectify’, erectile dysfuntion.
  4. Super source of vitamin C- powerful antioxidant that helps stave off many things, including sun damage.
  5. Rich in B-vitamins including Niacin (B3) and Pantothenic Acid (B5) which keeps our nerves calm and smiles on our faces.
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Grain-Free Raw Granola


  • Author: Meghan Telpner
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins

Ingredients

Scale
  • 1 cup beets, grated
  • 1/2 cup shredded dried coconut
  • 1/2 cup apple, cut into matchsticks
  • 1/4 cup walnut pieces
  • 1 Tbs orange or lime zest
  • 1/4 cup fresh berries
  • pinch of sea salt
  • 2 Tbs hemp seeds
  • 1 tsp cinnamon, or more/less to taste
  • 1 tsp maple syrup

Instructions

  1. Mix together beets, coconut, apple, orange zest, walnuts, berries and sea salt.
  2. Sprinkle with hemp seeds and a few extra walnuts.
  3. Drizzle with maple syrup and sprinkle with cinnamon.
  4. Eat fresh or store for later (best enjoyed the same day).
Question Of The Day: What’s been your go to breakfast this summer?

24 responses to “Grain-Free Raw Granola”

  1. Jess says:

    Mmmm! This sounds delicious. Definitely going to make a big batch to take to the cottage this weekend. Sounds like a simple and perfect way to start the way!

  2. Marilene says:

    Mmmmm…this reminds me of St. Lucia and Balenbouche :)

  3. Andie says:

    I can store beets out of the fridge?! This is a revelation. The beets in my CSA always seem to go soft in the fridge, but I didn’t know there was a better way. Thanks!

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      The fridge is too moist for most root vegetables. They need to be stored cool and dry.

      • Andrea says:

        So best would be to chop off the beet greens, store those in the fridge and the beets in cool dry place? I love this idea – gonna do some shreddin tonight! :)

  4. Kristin (Cook, Bake, Nibble) says:

    This makes me SO happy. Looks delicious! You know I’ll be trying this one out, ASAP :)

    My go-to breakfast has been my standard go-to breakfast… a big ol’ green smoothie. On really hot days I’ve been making it into an “ice cream” with extra ice and some frozen berries :)

    xo

  5. Erica Robinson says:

    Woot on the no-grain front! This breakfast looks super amazing, I love carbs that come from root veggies!! Plus shredded coconut makes me swoon. This one is sooo up next for me to try making!

  6. Jen says:

    Looks delicious! I’m pretty sure I have all the ingredients at home – But it will most likely be dinner since waiting until breakfast just won’t happen.

  7. Deborah says:

    Mmmmmmmmmmmmmmmmmmmmm! This looks and sounds scrumptious. I juiced all but one (large) beet and wondered why I’d kept it…now I know :-)
    Thanks for sharing xoxoxox

  8. Ricki says:

    I’m having this tomorrow! Love raw beet salads, never thought to eat it for brekkie. Fab! :)

    • Ricki says:

      Okay, I’m going to reply to myself! Just letting you know I had this yesterday and loved it. I found mine very, very dry, though, so I added some almond milk (and I used stevia instead of maple syrup). Fantabulous. Had it again today, I liked it so much. :D

      • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

        Good to know! Think it depends how soft the apples are. Kind of like how people like oats soft or more crunchy.

  9. Rachel in Okinawa says:

    I would love to try this but I think beets taste like dirt. Maybe I can make it without beets.

  10. Deanna says:

    Yum. I’ll have to try this. I’ve not gone the raw beet route. But I’m willing to give it a whirl. It goes well with my apple version of this.

  11. Erin Budd says:

    Oh my, wow. This is a combination that I would not have thought of. (I definitely need some St. Lucia inspiration in my future!) It’s also very welcome since I’ve been eating mostly raw lately (and loving it!) I did this with a yellow beet (since they taste less “dirt-like”). Will definitely be making this again.

  12. Sherry says:

    I hope you feel better soon. Steve used to get tonsilitis loads and so I know how poorly you can be with it.Your card is gorgeous as always. I love the cute buisken.Nniki x

  13. Karen Forbes says:

    I don’t see walnuts in the ingredients list but they are mentioned in the instructions. Would you clarify please?

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