There are already plenty of breakfast recipes here on the blog – but almost all of them are sweet (and sweetened with fruit!). At the same time, I’m always being asked for savory breakfast options! One good choice is my Gluten-Free Coconut Bread (from my book Coconut Cooking), the recipe for which I shared with you on the blog here. Now, just in time for the Sugar-Free Challenge, I finally have another non-sweet breakfast recipe for you: Savory Breakfast Yogurt with Granola.

I just love granola – especially Buckwheat Granola. This breakfast fits perfectly into Phase 1 of the Sugar-Free Challenge and can be made with both conventional and non-dairy yogurts. The granola works perfectly as a topping for a savory breakfast (like this one), salads, and soups. I love it! ;-)

Savory Granola

Rezept drucken
Rezept drucken
Prep Time 10
Cook Time
Passive Time
ZUTATEN:
  • 100 g buckwheat*
  • 30 g sunflower seeds
  • 50 ml olive oil*
  • 2 tbsp mustard*
  • salt*
  • pepper*
  • 40 g sun-dried tomatoes* no oil
  • 15 g pine nuts
  • 20 g sesame seeds
  • 1 tbsp thyme* dried
  • 1 tbsp Oregano* dried
  • 1 tbsp rosemary* dried
ANLEITUNG:
  1. Preheat oven to 175°C (top and bottom heat). Mix buckwheat and sunflower seeds with olive oil and mustard. Season with salt and pepper.
  2. Spread mixture out over a baking tray lined with baking paper and bake for 20 minutes in a preheated oven. Turn after 10 minutes.
  3. While seeds are baking, finely chop sun-dried tomatoes and coarsely chop pine nuts. Mix with sesame seeds.
  4. In a non-stick pan, dry roast (no oil) tomato, pine nut, and sesame mixture for about five minutes, stirring occasionally. Remove from pan and allow to cool. Add 1 tablespoon each of dried thyme, oregano, and rosemary.
  5. Let baked buckwheat mixture cool, then combine with tomato-and-seed mixture.
NOTIZEN:

Add 200 g dairy or non-dairy yogurt per serving to a bowl. Wash and dry 1 small tomato, remove stem, and cut flesh into pieces. Top yogurt with tomato pieces and 1 teaspoon olive oil. Sprinkle with 1–2 tbsp granola.

The granola keeps fresh for several months in an airtight jar.

 
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