Looking to kickstart your day with healthy and delicious breakfasts? Dr. Daryl Gioffre, a renowned nutritionist and author of Get Off Your Sugar, has you covered. Known for his simple, health-forward recipes, Dr. Gioffre shared two breakfast ideas packed with flavor and free from added sugar. Say goodbye to sugar-loaded morning meals and hello to nutrient-dense options that will keep you energized throughout the day.
Dr. Gioffre’s grain-free granola and pumpkin chia pudding are perfect for busy mornings. These recipes are seasonal, easy to prepare, and loaded with wholesome ingredients. Here’s how you can make them at home.
Grain-free granola
This crunchy and savory granola makes for a perfect breakfast or snack. It’s full of healthy fats and protein from nuts and seeds. The following recipe makes enough to serve six people. Here are the ingredients:
- 3/4 cup raw almonds.
- 1/2 cup raw pistachio nuts.
- 1/2 cup macadamia nuts.
- 1 tablespoon coconut oil, melted.
- 1/2 teaspoon sea salt.
- 1/2 teaspoon ground coriander.
- 1/2 teaspoon ground ginger.
- 1/8 teaspoon ground cinnamon.
- 1/3 cup unsweetened coconut flakes.
- 1/4 cup pumpkin seeds.
- Optional: Unsweetened almond or coconut milk for serving.
- Optional: 1/8 teaspoon cayenne pepper for a spicy kick.
The recipe
Begin by preheating your oven to 350°F. Place the almonds, pistachios, and macadamia nuts in a baking pan and drizzle with melted coconut oil. Next, mix the sea salt, coriander, ginger, cinnamon, and cayenne (if using) in a small bowl. Sprinkle the mixture over the nuts and toss to coat evenly.
Bake for 10 minutes, stirring halfway through to prevent burning. Then, add the coconut flakes and pepitas to the pan, and bake for another 3 minutes until everything is lightly toasted. Let the granola cool completely before transferring it to an airtight container. Serve with almond or coconut milk if desired, or enjoy it as is.
Pumpkin chia pudding
For a creamy, fall-inspired treat, this pumpkin chia pudding is a winner. Packed with fiber and omega-3s, it’s as nutritious as it is delicious. This recipe serves from 2 to 4 people and needs the following ingredients:
- 2 cups coconut water or filtered water (coconut water adds natural sweetness).
- 1/2 cup raw cashews.
- 1/4 cup organic pumpkin puree.
- 2 tablespoons coconut oil.
- 1 tablespoon unsweetened coconut flakes.
- 1 teaspoon ground cinnamon.
- 3 medium-sized dates, pitted.
- 1/8 teaspoon sea salt.
- 2 teaspoons pure vanilla extract.
- 6 tablespoons chia seeds.
- Optional garnish: Ground cinnamon, cacao nibs, and/or unsweetened coconut flakes.
The recipe
Start by combining all ingredients except the chia seeds and garnishes in a blender. Blend for about 1 minute until smooth. Next, on the blender’s lowest speed, slowly add the chia seeds and blend for another minute. If your blender doesn’t have variable speeds, stir in the chia seeds by hand.
Transfer the mixture to an airtight container and refrigerate for at least 5 hours. For a quicker option, freeze it for 15 minutes. Before serving, garnish with cinnamon, cacao nibs, or extra coconut flakes.
With these two easy recipes from Dr. Gioffre, you can enjoy delicious and sugar-free breakfasts. The grain-free granola is a crunchy delight, while the pumpkin chia pudding offers a creamy twist.
Both dishes are nutrient-packed and simple to prepare, making them ideal for busy mornings. Give them a try and transform your breakfast routine into something you’ll look forward to every day.
