Neil is really looking forward to eating tacos on Wednesday (Day 31 of our Whole 30 adventure). I will be reintroducing certain excluded ingredients back into my meals slowly, but I really have enjoyed some of the creative dishes we’ve whipped up this month. I don’t think my breakfasts will look too different once Whole 30 is over. During the week, I usually hard boil two eggs and pop out the yolks, taking the whites with me to eat on the way to work. Or, I make these breakfast cups (which are getting great reviews on social media, thanks!).
But you know, even on Whole 30 I need variety. Eggs 30 days in a row can be a little… well… boring. Fruit and nuts are only supposed to be consumed sparingly, so I don’t have this too often, but this granola (pardon me, NO GRAINola) is GOOD. We like to sprinkle a little atop mixed berries. It makes for a good mini-vacation from the egg. It also makes for a great afternoon snack if I can’t hold out to the next meal!
The flavor combination of sweet orange paired with the aromatic cinnamon and coconut oil makes my mouth water every time I think of this granola. I actually prefer it to some grain containing recipes I’ve tried in the past. The only catch is that it takes a while to cut up all the fruit into tiny pieces, but I’ve found that when I use scissors to cut strips of the fruit, then cut those strips into little squares, it goes way faster. Either way, this dish is nice to occasionally incorporate in your breakfast routine, whether you’re looking for a lifestyle change or just need some variety.
Oh, and if you’re doing Whole 30, make sure your dried fruit has no added sugars or sweeteners. The ingredients on the package should simply list the fruit. And also be sure that you don’t eat a whole bowl of this stuff like you’re eating cereal. Just use it as a sprinkle of flavor and crunch!
Prep Time: 20 min. Cook Time: 10 min
1 cup raw blanched almonds, chopped
2 cups raw cashews, chopped
1 cup dried apple rings, chopped
1 cup dried apricots, chopped
1 cup dried mangoes, chopped
2 tablespoons coconut oil, melted
1/2 large orange, juiced
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
Preheat oven to 350°. Place chopped nuts on a baking sheet and cook for 8-10 minutes until they start to turn golden brown. When you can smell them, they’re done or very close to being done. Place the nuts along with all other ingredients in a large bowl and toss to combine.
Grainola will appear oily, but as it cools and dries, that will go away. Store in an airtight container in the fridge for up to one week.