Lynn Adams Nutrition

Open Space House

Upper Interfields


WR14 1UT

Tel: (+44) 01886 830168

Mob: (+44) 07960 001141

© 2020 by Lynn Adams

Nutty Granola Breakfast Recipe

October 20, 2016


Hello everyone,


I hope you're having a great week! 


One of the questions I always get asked is 'what can I eat for breakfast?' and for those that like a bowl of cereal, here's an idea which has no nasties in it, it’s high in protein and good fats but very low in sugars and can be enjoyed guilt free!! 


My daughter swears by it and even turns it into a smoothie with some almond milk and blueberries for when she's on the run.


Here's a picture of my bowlful this morning!















I hope you enjoy it as much as I do :)






Nutty Granola



100g walnuts, roughly chopped

100g pecan nuts, roughly chopped

100g ground almonds

150g flaked almonds

100g pumpkin seeds

4tbsp flaxseed ground

75g unsweetened coconut flakes

60g coconut oil melted

2tbs runny honey

1tbsp vanilla extract

150g pumpkin purée (you can buy this in tins with no nasties added)

2 tsp ground cinnamon





  1. Preheat the oven to 180̊C, gas mark 4 

  2. Combine all of the nuts, seeds and coconut flakes in a large bowl

  3. Put the pumpkin, honey, cinnamon, vanilla and melted coconut oil in a blender and blend until you have a smooth paste.

  4. Add the paste to the dry ingredients and stir until thoroughly mixed and the dry ingredients are well coated.

  5. Spread the mix in a thin layer on a large baking sheet.

  6. Cook for 30 minutes but stir and move around every 10 minutes to prevent sticking, until golden and crisp.

Delicious served with chilled coconut or almond milk and fresh berries. For a chocolate cereal replace 3tbs ground almonds with 3tbs raw cacao powder.

When cooked, you could also add 250g dried goji berries, sour cherries (unsweetened) or, my favourite, dried mulberries.

When cool, store in an airtight jar in the fridge. A serving of about 125g will keep blood sugar stable for several hours.




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