The Seed Cycle Granola recipe is perfect for those busy mornings. During a busy morning it is easy to skip breakfast or reach for one of those quick breakfast cereals, muffins, or just toast.
Unfortunately, these breakfast choices raise our blood sugar and then makes them drop within a very short time.
Cereals whether it be from wheat, corn or oats are usually full of refined sugar. Even some of the ‘healthy’ cereals have additives, flavours and sugars.
Remember, don’t fall for the marketing on the front of the packet!
Be cautious of the claims such as ‘low in GI’, ‘high in protein’, ‘lowers cholesterol’, etc.
We suggest next time you are at the grocery store, instead of looking at the nutritional panel of your favourite cereal box, take a look at the ingredient list.
If you see unfamiliar ingredients it may be time to find a cleaner replacement or choose a different breakfast option.
Same goes for muesli bars, protein bars and other snacks that may be marketed as the ‘healthy’ choices.
We know not everyone wants to or feels like eating a large protein packed meal first thing in the morning and not everyone needs to but waiting until we are absolutely starving isn’t a great idea either.
Eating breakfast even if it’s just something small helps keep blood sugar levels stable and saves you from those cravings that appear out of nowhere.
Here’s a tip:
For those rushed mornings, pre-make your breakfast so you can just grab it out of the fridge on your way out & enjoy it when you’re ready!
The Seed Cycle Granola is one of our favourites. Save the recipe below!
The Seed Cycle Granola Recipe
- 1 cup puffed rice
- 1/2 cup unsweetened flaked coconut
- 1/2 cup dried cranberries
- 1/2 cup raw buckwheat
- ½ cup cashews, chopped
- 4 scoops The Seed Cycle Phase 1 or 2 (depending which phase you are in – see how to seed cycle for more information)
- 1/3 cup coconut oil, melted
- 2 tablespoons rice malt syrup or honey
- Preheat oven to 180 degrees
- In a large bowl, add all the ingredients and combine well
- Spread the mixture out evenly onto a lined baking sheet
- Bake to 10 to 20 minutes, stirring halfway through.
Allow to cool for 20 to 30 minutes before storing into 3 separate airtight containers.
Note: As we have used 4 scoops in this recipe we recommend you separate equally and store into 4 airtight containers. This will ensure you consume 1 dose of The Seed Cycle each day for 4 days.
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The information provided in this blog is for informational purposes only. The Seed Cycle does not treat, diagnose, or cure any condition.
The information is not intended to replace medical professional advice. Always consult your physician before any significant diet and lifestyle changes.
Founder and visionary behind The Seed Cycle. Melissa is a Functional Nutrition Consultant and a Certified Clinical EFT Practitioner.
Since starting her EFT and functional nutrition clinic, Mel has helped hundreds of clients release limiting beliefs and mental blocks and find optimal health and happiness.