2 Power Breakfast Recipes that Will Keep You Full Until Lunch

January 28, 2016

Leading nutrition expert Frances Largeman-Roth, RDN knows a thing or two about healthy eating.  She has partnered with the Almond Board of California to create recipes that follow the 2015 Dietary Guidelines proposed by the office of disease prevention and health promotion.  These guidelines promote healthy eating habits that help prevent chronic disease for current and future generations.  These breakfast recipes will power up your morning and keep you satisfied until lunch.

Ingredients:

1 cup pitted frozen cherries
1 cup almond milk
2 tablespoons creamy almond butter

Directions:

Step 1: Place all the ingredients in a blender and blend for 1 minute, until smooth and frothy. Serve immediately. 

Ingredients:

2 cups gluten-free, old-fashioned rolled oats
1/2 cup chia seeds
1/4 cup hemp seeds
1/2 cup almonds
1/2 cup coconut chips
1/2 teaspoon ground cinnamon
Pinch of salt
5 tablespoons melted virgin coconut oil
1/2 cup honey

Directions:

Step 1: Heat the oven to 350°. Place a silicone mat on a rimmed baking sheet or spray a rimmed baking sheet with cooking spray. In a large bowl, mix together the oats, seeds, almonds, coconut, cinnamon and salt.

Step 2: In another bowl, stir the coconut oil and honey together. Pour the wet ingredients over the dry, stir to combine, and spread the mixture onto the prepared baking sheet in an even layer.

Step 3: Bake the granola for 20 minutes, until golden. Let cool for at least 15 minutes, then use your hands to break the granola into pieces.

Step 4: Transfer to a glass jar or other airtight container. The granola will stay fresh for 1 week to 10 days. 

*Recipes courtesy of Almond Board of California. Foodista was not paid for this post.

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