This morning I’m thankful for my disease. Sounds silly, but if it wasn’t for my arthritis, I wouldn’t be eating as healthy as I am, and I certainly wouldn’t be entertaining the idea of putting together my own cookbook. Who would have thought a disease could be inspirational?
Breakfast is my most challenging meal of the day. I struggle with finding healthy, yet easy breakfast foods. I eat a lot of organic eggs, amaranth, and creamy buckwheat, but I really needed something a little different. I love variety!
Speaking of variety, feel free to change up the ingredients in this recipe. I’m trying to be good, so I’m strictly sticking to nuts and seeds. I imagine some dried fruit would work well and taste yummy though!
I ate my granola this morning with a little rice milk!
1/3 cup pineapple juice
1/4 cup honey or agave nectar, or coconut nectar
1 tsp cinnamon
2 cups gluten free rolled oats
1 cup crispy brown rice cereal
1/3 pumpkin seeds
1/3 sunflower seeds
1/3 cup chopped pecans
2 TBSP raw sesame seeds (they will toast in the oven)
1 TBSP unsweetened shredded coconut
Preheat your oven to 350 degrees (F).
In a small saucepan, bring the pineapple juice, honey, and cinnamon to a boil. Simmer for 10 minutes.
In a large mixing bowl, combine the remaining dry ingredients. Gradually incorporate the liquid mixture to the dry ingredients and mix well.
Spread the granola out evenly over a large greased cookie sheet.
Bake for 20 to 25 minutes, stirring about every 7 minutes. Let the granola cool before enjoying. Store in an air-tight container.
Megan
