Nut and Seed Breakfast Recipes

Paleo Granola


1 cup raw almonds (Spray Free)

1 cup raw cashews

1/3 cup raw pumpkin seeds

1/3 cup raw sunflower seeds

¼ cup unsweetened coconut flakes (preservative free)

¼ cup coconut oil

Pinch of salt

1 tsp. pure vanilla

3/4 cup dried cranberries


  1. Preheat oven to 130 °C
  2. In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
  3. Heat coconut oil and salt over medium high heat in a large saucepan, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and coconut flakes and stir to coat.
  4. Spread granola mixture evenly onto a baking sheet lined with baking paper.
  5. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
  6. Allow to cool for about 20 minutes or until hardened. Break apart granola.



Gluten Free Muesli

1 cup of puffed buckwheat, 1 cup of puffed amaranth or puffed quinoa, 1 cup of chopped almonds, ½ cup pepitas, ¼ cup of sunflower seed kernels, ¼ cup of chia seeds. ½ cup flaked coconut, ¼ cup brazil nuts, chopped.

In a large mixing bowl, mix all ingredients until well combined, store in an air-tight container until use. Serve with unsweetened almond milk or coconut milk. Serve with fresh blueberries or kiwi fruit.


  • Toast your nuts and seeds to add crunch to your muesli.


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