What I love about this healthy breakfast is how it makes eating well on the run possible. If you are a person who does not eat breakfast until you arrive at work or school, this portable aromatic jar of goodness is a real time saver, as you can make it on the weekend and enjoy it during the week. I adore the flavour options, which keep your mornings exciting so that you are likely to stick with this healthy breakfast choice.

Ingredients

• 1 cup unsweetened coconut, shredded
• 3 tbsp. ground flax or chia seeds
• ½ tsp. baking powder
• 1 cup unsweetened coconut beverage
• 1 tbsp. pure vanilla
• ½ tsp. pure monk fruit extract (or ¼ tsp. chocolate-flavoured stevia or 1 tbsp. raw honey, or coconut nectar)
• ¼ tsp. unrefined pink salt

Instructions

Preheat the oven to 175 ℃ (350 ℉). Set out six ½-cup mason jars or three 1-cup mason jars.

In a large bowl, mix together the coconut, flax or chia seeds, baking powder, and salt. Add the coconut beverage, vanilla, and monk fruit. Stir until well combined.

Add the ingredients for your preferred flavour option (on the right), stirring to combine. Set aside for 5 minutes to allow the mixture to meld together. Evenly divide the mixture among the mason jars, leaving about 2.5 cm (1″) at the top. If any milk remains at the bottom of the mixing bowl, divide it equally among the jars.

Place the jars on a small baking sheet and bake for 22 to 24 minutes, or until slightly firm and golden on top. Enjoy immediately or let cool completely. Seal with a lid and store in the fridge for up to 5 days or in the freezer for up to 3 months.

Tip: If you prefer a higher carb option and enjoy gluten-free grains, you can swap the coconut for rolled quinoa, millet, or buckwheat flakes.

Serves 6.

No Sugar Added Option: Use pure monk fruit extract or stevia. Vegan Option: Omit the honey.

Flavour Options

Apple Cinnamon: 1 cup cored and chopped apple, ⅓ cup raw pumpkin seeds or chopped raw almonds, 1 tsp. cinnamon and ¼ tsp. ground nutmeg. (Omit the apple to make it keto-friendly.)

Blueberry Nutmeg: 1 cup wild blueberries (fresh or thawed), ⅓ cup hemp hearts, ½ tsp. cinnamon and ¼ tsp. ground nutmeg.

Ginger Peach: 1 cup pitted and chopped peaches (fresh or thawed), ⅓ cup chopped raw pecans, ¼ to ½ tsp. ground ginger and ½ tsp. cinnamon.

Cherry Chocolate: 1 cup pitted cherries cut in half, 2 tsp. cocoa powder and ¼ cup sugar-free chocolate chips.

Banana Walnut: 1 cup sliced banana, ⅓ cup raw walnuts, ½ tsp. cinnamon and ¼ tsp. ground nutmeg.

Julie Daniluk, RHN

Julie Daniluk is a highly sought-after anti-inflammatory expert, speaker, and award-winning author of four bestselling books. Her passion is to speak in venues where she blends her skills and experience in fun and positive ways to provide breakthrough results with her audiences.

JulieDaniluk.com

More delicious recipes are available in Julie’s recipe book: Becoming Sugar Free