Maple crunchola breakfast

It’s no secret that breakfast is my absolutely all time favourite meal. Especially when bacon is involved. Sadly though, my body rebels when I eat bacon every day. I know. I don’t know why either. Pesky extra kilos. Grrr.

So in my attempt to shed a bit of bacon-induced flab and to get a few more nuts, seeds and grains into my bod, I’m eating this a couple of times a week for my break-the-fast meal.

mmmm breakfast mmmm

I first had a version of this when hubby and I had a romantic weekend at Coolum about 4 years ago. We stayed at The Dome House, an absolutely sensational B&B near the base of Mt Coolum. We had a few gorgeous weekends here, and Di and Pete were fabulous hosts. Sadly (for us, not for them) they packed up a couple of years ago to go travelling, so The Dome House no longer operates as a B&B.

But I digress.

Breakfast each morning was a total smorgasbord of delight. The type I always say I’ll make at home on a Sunday but never do. This however, I have made many times. And it’s always a winner.

I’ve always thought this was gluten free, but was horrified to read that the packets of a few ingredients “may contain gluten” when I made it recently. I can only assume that is from processing on machines that have wheat through them. Luckily I’m not a coeliac, although I have fed it to a few who are. SORRY if you had any horrible side effects…

In this version I used:

• 2 cups puffed corn
• 2 cups puffed kamut
• 1 cup puffed millet (this was a new addition this time – DELISH!)
• 1 cup rice flakes
• 1 cup pepita seeds
• 1 cup sunflower seeds
• 2 cups macademia nuts (or any mixed and unsalted nuts)
• 1/4 – 1/2 cup of pure maple syrup (none of that fake horrible kind! And definitely NOT the sugar free kind! ICK. WHO buys that? and why…….)

Preheat oven to 180c.

Put all the ingredients in a large bowl, adding the maple syrup last, mix well.

all in the bowl

and now with the maple syrup…

Spread out on a baking tray (I use the grill tray as it’s a bit deeper and can hold the whole amount) covered with a silicon mat or baking paper. Bake for 5 minutes, give it a stir, bake for another 5 minutes. Remove from oven and allow to cool.

after baking

The baking makes all the ingredients lovely and crunchy.

Store in an airtight container for up at a month. If it lasts that long.

Variations:
I have used all sorts of nuts in this, and I normally use at least 2 types – other favourites are pecans, unsalted cashews and almonds.

I have also used rice puffs or any other type of puffed cereal. And if you don’t have maple syrup or it’s too exxy, use honey instead. Or golden syrup.

For breakfast I have it on top of plain yogurt (my current favourite is Tamar Valley – have you had it? Just sensational!) with a bit of fruit – berries, mango, banana or whatever you like that is in season. It is soooo good! While I normally have a larger serving than the one pictured above, you don’t need a lot of the crunchola to get the flavour and texture.

What is your favourite breakfast that doesn’t involve bacon?