Anytime I use granola in my recipes, I always use healthy ones that use 100 percent whole grains. So many granolas have added processed sugars and chemicals hidden in their ingredient lists, it’s wise to look at the labels. I travel often for work and I enjoy using a convenient granola that I can toss into my bag and enjoy as a snack when eaten dry or atop cereal, a yogurt parfait or even to add a bit of crunch to a salad instead of croutons! My main goal is to get in the whole grains and fiber that I need each day; and when it’s coming from gluten-free grains like quinoa and amaranth, I’m a very happy person.
The combinations are endless with this fun little breakfast (or dessert) and the addition of gluten-free granola made from super grains like quinoa and buckwheat make it hard to beat when all the other processed granolas are bursting with fake ingredients. When you combine a great tasting granola along with powerful protein-packed quinoa and hearty yogurt, you’ll feel satisfied and content until well after lunchtime rolls around. This treat can also be enjoyed as a snack or dessert and if you are feeling extra decadent, add coconut milk or almond milk ice cream instead of yogurt and you’ve got yourself a treat that you will be repeating on a weekly basis. Trust me! I’ve even started serving it for dinner parties as a fun treat after the main meal. It’s healthy enough for everyone to enjoy.
Have fun tossing in healthy proteins like raw nuts and fiber-filled seeds like ground flax seeds, hemp seeds and chia seeds, fiber from dried and whole fruit, sweetness from flavored extracts like almond or vanilla extract, antioxidant-loaded spices, whole grains such as KIND Healthy Grains clusters, which are gluten-free and oh-so-yummy… Sometimes I even toss in a bit of coconut flakes along with a swirl of natural sweeteners like maple syrup and honey. This is one of my favorite breakfasts to create for clients in the spring because it can be enjoyed the night before and stored in the fridge for a chilled sweet breakfast that’s soaring with protein and omega-3 anti-inflammatory ingredients! Omega-3s are great for fighting internal inflammation and they’ve helped me tremendously with my health over the last decade when I was chronically ill with Lyme disease, polycystic ovarian syndrome, C. diff colitis and more. I’ve been filling up my plate with omega-3s daily for the past few years and I attribute much of my health to their benefits!
What’s your favorite breakfast combination? I like the sweet taste of fresh blueberries and crunchy granola in this recipe but you can easily use any fresh or dried fruit that you’d like instead of berries!
Gluten-Free Lemon Meringue Breakfast
Gluten-Free, Dairy-Free, Vegetarian
- 1/2 cup gluten-free granola such as KIND Healthy Snacks Vanilla Blueberry Clusters
- 1 cup coconut milk yogurt
- 1/4 cup cooked quinoa
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh lemon zest
- 1 cup fresh blueberries
- 1 tablespoon raw organic honey
- Prepare a parfait, wine or tall glass.
- Combine the yogurt, honey, lemon juice and lemon zest in a small bowl.
- Layer granola, yogurt, blueberries and quinoa and remaining ingredients.
- Serve chilled.
Photo Credit: Amie Valpone