Make Breakfast Like A Boss With This 6-Minute Granola

mbg Health Contributor By Jennifer Dene
mbg Health Contributor
Jennifer Dene is a celebrity pilates instructor, personal trainer and the CEO and founder of a women's lifestyle brand, Jennifer Dene Wellness.

Nothing beats a healthy breakfast that's quick to make and oh-so-tasty.

My superfood granola takes less than 6 minutes to prepare (plus 20 minutes cooking time) and is delicious when eaten atop a breakfast bowl, by the handful as an afternoon snack, or drenched in homemade nut milk for dessert.

This gluten-free granola is packed with nutrition: protein from the quinoa and oats, antioxidants from the goji berries, magnesium from the cacao nibs, and healthy fats from the nuts and coconut oil.

I hope this recipe becomes a fast favorite in your breakfast rotation. Enjoy!

6-Minute Superfood Granola

Make Breakfast Like A Boss With This 6-Minute Granola

Ingredients

  • 3 tablespoons coconut oil, melted
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons honey, maple syrup or rice-malt syrup
  • 2 cups thick rolled oats
  • 1 cup (uncooked) quinoa, rinsed
  • 1/2 cup almonds, chopped
  • 1/2 cup sunflower seeds
  • 1/4 cup goji berries or dried apricots, chopped
  • 1/4 cup raw cacao nibs
  • 1/4 cup shredded coconut
  • Scant pinch of salt flakes

Preparation

1. Preheat the oven to 350F / 180C and position rack in the middle of the oven.

2. In a large bowl, combine all wet ingredients and stir to combine. Add remaining ingredients and stir well to evenly coat dry ingredients with wet mixture.

3. Spread granola on a baking tray, lined with parchment paper. Bake for 20-25 minutes*, stirring every 8-10 minutes to prevent the outside edges from burning.

4. Allow to cool and store in an airtight container for up to two weeks (good luck making it last two weeks!)

*Note: the granola will be ready when it’s starting to turn a light golden color, it will still feel soft but crisps once cooled. Timing will vary depending on your oven.

Photo courtesy of the author

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