RECIPE
SUPERFOOD GRANOLA
I am an encouraging person. Except… when it comes to blood sugar
So I consume anything that elevates my glucose levels responsibly, including my favorite granola. And by "responsibly" I mean when my environmental stressors are low, when my nervous system is robust so that I can build a blood-sugar-supporting structure around my granola, and I'm not fighting cravings the rest of the day.
Here's what that structure looks like for me. Adding protein, fat, and fiber to my serving of granola (see notes below) to slow down blood sugar absorption. Preparing a protein- and fiber-rich lunch that is ready to be made when my blood sugar levels drop and I feel hungry. This way, I'm prepared and less vulnerable to sweet temptations the rest of the day. Because I'll be having a nutritious meal rather than another serving of granola, even when spiked with a “good-for-you” dose of antioxidant-rich goji berries and joy-promoting cacao nibs.
Ingredients
MAKES ABOUT 8 SERVINGS (SERVING SIZE: 1/2 CUP)
▪ 3 cups oats (I like One Degree Organics — they’re sprouted, gluten- + glyphosate-free)
▪ 1/4 cup coconut oil, melted
▪ 1/4 cup maple syrup
▪ 1 teaspoon vanilla
▪ 2 pinches of pink salt
▪ 1 cup pistachios
▪ 1/2 cup plus 1 tablespoon goji berries
▪ 1/3 cup cacao nibs
▪ 1 cup coconut flakes
Instructions
Pre-heat oven to 300˚F. Line a large baking tray with parchment paper.
Combine melted coconut oil, maple syrup, vanilla, and two pinches of salt in a blender. Mix on low until thoroughly combined.
Combine oats and coconut-maple mixture in a mixing bowl. Stir thoroughly.
Spread mixture on a parchment-lined baking sheet. Bake for 20 minutes. Stir thoroughly every 10 minutes. Then bake for another 10 minutes, stirring every 5 minutes.
Remove tray from the oven. Allow to cool completely before stirring in the remaining ingredients, otherwise the granola will go soggy.
Meanwhile, spread coconut flakes on a baking sheet with parchment paper and toast at 250˚F for 15 minutes, stirring every 5 minutes, until the flakes are brown and smell fragrant. Then leave to cool on the tray.
Once the granola and coconut flakes have cooled, combine them thoroughly with the remaining ingredients in a mixing bowl. Store in an airtight glass jar for up to two weeks.
Notes
Blood Sugar Balance
I like to pour a cup of my unsweetened coconut milk that I fortified with a scoop of protein powder, a tablespoon of MCT oil, and a teaspoon of chia seeds over the granola. Adding protein, fat, and fiber slows down the glycemic roll induced by the maple-sweetened oats. The result: Less vulnerability to sweet cravings.