A breakfast staple to enrich your mornings.

Spring has finally sprung. The grass is green. Flowers are blooming. Naturally, meals are becoming a bit lighter. I’ve pushed my winter staples to the back of the pantry and fresh, delicious fruits and veggies fill my fridge. My morning routine has changed to accompany the seasons and granola is a necessity. It provides just the right amount of crunch when added to my blueberries and kefir. Makes for a delicious parfait layered within a pineapple and mango smoothie. And is delicious sprinkled atop muffins with a little demerara sugar. Yum!

My favorite ingredient in this recipe is the wheat germ. It’s nutty, with a hint of graham. Best of all, it’s chalk full of nutrients.

A wheat kernel can be divided into three parts: the bran, germ, and endosperm. Wheat germ is the embryo, or center of the wheat kernel, bran is the outer layer and endosperm the inner layer. Although wheat germ is the main source of essential nutrients, endosperm makes up the bulk of the kernel and is the only part used in white flour. While the endosperm is high in carbohydrates the germ is nutrient rich and has great health implications. Loaded with fiber, folic acid, vitamin B and E, protein, and thiamin wheat germ boasts a low glycemic index and is great for one’s digestive system, metabolism, skin and hair. Who wouldn’t want a dose of that for breakfast?

One thing to note, because of its unsaturated fat content wheat germ can go rancid quickly. It should smell of toasted nuts, not musty. I store mine in a tightly sealed container in the freezer to keep it at its best.

Another powerhouse ingredient in this granola are the chia seeds. But that’s a topic for another post!

Nutritionally Dense Granola
1/2 c almonds
1/2 c pistachios
1/2 c walnuts
1/2 c unsalted sunflower seeds
1/2 c untoasted wheat germ
4 c oats
3 tbs chia seeds
3/4c unsweetened shredded coconut
1/4 c coconut oil
1 orange, zest and juice
1 egg white
1 tbs honey
A dash of salt to taste

Preheat oven to 350F. Chop nuts and spread on baking sheet with sunflower seeds and wheat germ. Toast for 8-10 minutes until wheat germ is golden. While toasting, whisk together coconut oil, orange juice and zest, egg white, and honey. Remove sheet from oven and add oats to toasted nuts and toss with liquid mixture so everything is coated. Toast for another 15 minutes. Remove from oven and stir mixture and toast for another 15 minutes. During the last 5 to 7 minutes spread coconut and chia seeds on top so coconut will lightly toast. Remove granola from oven and stir to incorporate coconut. Sprinkle with a dash of salt and allow to cool before adding a dried fruit of choice. Sometimes I like to add candied ginger too. Total baking time is roughly 40 minutes.