The Healthy 7 meal plans rotate between weekend breakfasts of eggs, hash browns, and bacon (optional) and weekday breakfasts of Coconut Nutty Flax Granola and/or Blueberry Pear Compote. But plan ahead – you’ll have to make the granola and compote recipes well in advance. And a “heads up”: both are excellent for the digestive system! I’ll admit, it took my taste buds some time before I learned to enjoy these non-traditional breakfasts. If you are used to eating sugary breakfasts, the granola and compote may come as a shock to your system. Give it some time. It will grow on you!
Coconut Nutty Flax Granola
This is my Whole 30-compliant version of the Flax Granola recipe from The Plan. My additions to the basic recipe are unsweetened coconut flakes and slivered almonds.
- 1 package Bob's Red Mill Whole Golden Flaxseed 24 oz. package
- 2 1/4 cups water
- Cinnamon Use as much as you like
- Unsweetened coconut flakes Add what you prefer
- Slivered almonds Add what you prefer
- Unsweetened coconut milk
- Berries for topping (blueberries, strawberries)
Make sure you start with whole flaxseed, not flaxseed meal! I make a large batch as the granola stores very well.
Mix flaxseeds with water (2:1 ratio) seasoned with cinnamon and refrigerate overnight.
Use parchment paper or spray coconut oil on two large baking pans.
Spread the flaxseeds in a thin layer on the pans, add as much cinnamon as you like, and bake at 275 degrees.
Turn the flaxseed several times during the baking process and separate the granola into smaller pieces.
It can take about 90 minutes to make the entire batch. Add the slivered almonds and unsweetened coconut flakes in the last 30 minutes.
The granola is ready when the flaxseeds are dried.
Smaller batches will take less time. Let the granola cool off a bit and then use your hands to crumble into small pieces.
Enjoy with unsweetened coconut milk (or unsweetened almond milk if you prefer) and top with fresh blueberries or another fruit.
If you aren't doing strict Whole30, toss in some dried cranberries along with the coconut and almond slivers. They add a nice flavor to the recipe. And don't skip the fruit - it's pretty essential to this basic granola.
Blueberry Pear Compote
This recipe is an adaptation from Lyn-Genet Recitas' The Plan. It combines energy-packing chia seeds with blueberries, pears, and coconut milk. Cinnamon rounds out this make-ahead purplish breakfast delight.
- 1 cup Blueberries
- 1 Ripe pear
- 1-1/4 cups Unsweetened coconut milk
- 1/2 cup Chia seeds
- 1/8 cup Almond slivers
- Cinnamon (to taste)
- Other spices as you like (nutmeg, cardamom, etc.)
- Chop the blueberries and pear and let simmer for 8-10 minutes in the coconut milk with cinnamon.
Remove pot from heat and add chia seeds, and stir frequently for 2 to 3 minutes.
Let sit in refrigerator for at least 4 hours before serving.
Can be served cold or warm. To warm, microwave for 30 seconds or add to heated coconut milk. Top each serving with almonds and if you like, toss in some unsweetened coconut flakes.