If you’re starting out on a quest for health one of my top tips is to change one thing at a time. It took me a good year or so to get to where I am now in terms of my eating habits and my worst meal was without doubt my breakfasts. Unfortunately the majority of us have been brought up on sugary cereals and that’s why I think breakfast is a great place to start. Speaking from experience, this can be a hard habit to break. These days I always start my day with a smoothie (and I will come to some great ideas for smoothies very soon), but I also sometimes treat myself to a cereal substitute and this is one that I always have in the cupboard. Be mindful though that the dried fruit and maple syrup makes this recipe quite sugary so I do tend to save this for post workout or if I’ve been up in the night with the children and need a little pick-me-up.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
cups
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- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 3 cups quinoa flakes
- coarse sea salt optional
- 1 1/4 cups chopped raw walnuts
- 1 1/4 cups chopped raw pumpkin seeds
- 3/4 cup chopped dried figs stems removed
- 3/4 cup chopped pitted prunes
Ingredients
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- Preheat the oven to 200oC (although I find a slightly lower temperature stops the edges burning)
- Whisk together the olive oil and maple syrup and add the quinoa flakes and mix
- Spread onto a parchment lined baking sheet and sprinkle with salt
- Roast, stirring now and then until the flakes are golden brown (about 25mins)
- Allow to cool then mix with the remaining ingredients and store in a glass jar for up to 2 weeks.
I love this for breakfast with almond milk. Super easy to make. The only problem is that I keep reaching for it for my snack too, as I can’t tesist it!