Breakfast holds a special place in my heart. The act of slowing down to make it may have saved my brain. A few months ago, during a period of major depression, I could barely get out of bed in the morning. After much trial and error, I discovered that telling myself “if you get up, you can make a nice breakfast,” was the only way I could wake up at a reasonable hour. Right now, I’m working on a project around slow breakfasts that I’m hoping to roll out in August, so stay tuned for that if you’re looking for a way to reset and ground going into the end of the summer season. Until then, make lots of granola!
I have a slight lavender obsession. Nearly everything in my bath cabinet is lavender-scented these days, but I used to hate the smell of it as a kid. Probably because I’d only experienced it in scented candle form, which can at times be cloyingly sweet. Real lavender is earthier, both in scent and in flavor. You may most associate it with nighttime, as its aroma can help you sleep, but I find it relaxes and grounds me as I start my day. And if I can use lavender in an essential oil roller on my wrists, then why not in my breakfasts, too? This recipe, adapted from the lovely Sassy Kitchen, one of my favorite gluten-free food bloggers, packs a superfood punch and is both vegan and gluten-free. Super foods and super relaxation: a win-win combination for your morning.
BANANA, COCONUT, & LAVENDER GRANOLA (gluten-free + vegan)
adapted from Sassy Kitchen
- 2 cups rolled oats (look for certified gluten-free)
- 3 tablespoons chia seeds
- 2 tablespoons hemp powder or seeds
- 1 tablespoon lavender buds
- 1/2 heaping cup unsweetened banana chips
- 1/2 heaping cup coconut flakes
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 3/4 teaspoon flaky sea salt
- 1/4 cup sliced almonds, or walnut pieces
Preheat oven to 300. Combine all ingredients in a bowl and stir, mixing well. You can use your hands to make sure ingredients are distributed evenly. Note: if your maple syrup is cold, rather than room temperature, stir together all ingredients except the coconut oil, as it may re-solidify and become clumpy when it comes into contact with the cold syrup. Mixing the syrup with the other ingredients first allows it to warm up a little before you add the coconut oil.
Bake for 50 minutes to an hour, until granola is golden brown and fragrant. Allow to cool before serving. Use within 7-10 days, longer if kept refrigerated.