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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Breakfast Granola Pizza

Serves: 10|Prep: 35 minCook: 12 min

High in Fibre Vegetarian

Serves: 10|Prep: 35 minCook: 12 min

They say breakfast is the most important meal of the day! And when I whipped up my Breakfast Granola Pizza for the first time, there wasn’t an empty tum in the house. The base is a tasty mix of oats, quinoa and seeds that are packed with fiber to start the day right, while the Cashew Cream has the perfect amount of satiating healthy fats. Pizza for breakfast? Yes, please.

Ingredients

Method


Base
1 Cup Rolled Oats
1 Cup Puffed Quinoa
1 Cup Shredded Coconut
2 Tbsp Chia Seeds
1/4 tsp Ground Cinnamon
1/2 tsp Vanilla Extract
1/3 Cup Maple Syrup or Honey
Grape Chia Jam
2 1/2 Cups Fresh Grapes
1 Tsp Coconut Oil, Melted
2 Tbsp Chia Seeds
2 Tbsp Raw Honey or Maple Syrup
1/2 Tsp Vanilla Extract
Cashew Cream
1 Cup Cashews (Soaked for 3 Hours)
1/4 Cup Filtered Water
1/4 Cup Coconut Milk
1-2 Tbsp Maple Syrup
1 Tsp Vanilla Extract
Toppings
Grape Chia Jam
Fresh Grapes
Puffed Quinoa
1. Preheat oven to 340ºF and line a small round baking dish with baking paper.
2. To make the base, place oats, quinoa, coconut and chia seeds into a high-speed food processor and blend until it resembles fine crumbs (or until it reaches your desired consistency).
3. Add the rest of the base ingredients and process until well combined.
4. Press the mixture into the prepared baking dish and bake for 10-12 mins or until golden brown.
5. Take the base out of the oven and allow to cool completely before topping it.
6. Preheat oven to 390ºF and line a baking tray with baking paper.
7. To make the Jam, combine grapes and coconut oil together in a bowl and lightly toss to coat. Place grapes on baking sheet.
8. Bake in pre-heated oven until grapes begin to wrinkle and split, about 15 minutes.
9. Take out and place into a food processor or blender and blend until smooth.
10. Add grape puree to a small saucepan and add chia seeds, honey and vanilla extract. Gently bring to a boil then reduce heat and let simmer for 2 mins.
11. Allow to cool completely.
12. To make the cashew cream place all the ingredients into a high-speed food processor and process until smooth and creamy.
13. Spread cashew cream over cooled granola base and top with grape chia jam and lots of fresh grapes, a bit of puffed quinoa and shredded coconut.

Tip:
Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.


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