Breakfast doesn't get any healthier than granola, right? Well, umm, hmm...take out the sugar, add in loads of protein and essential fatty acids, balance out the carbohydrates and fibre sources, up the micronutrient score and, yes, breakfast doesn't get any healthier than granola! Unfortunately, in its normal form, granola is a pretty unbalanced and incomplete meal and a recipe for a blood sugar roller-coaster. But if you want a breakfast that will stabilise your blood sugar for the 4-5 hours until lunch, this reinvented version will do the trick.
I've specifically balanced the carbohydrate amounts to be appropriate for breakfast, but there's no reason why this wouldn't make a yummy lunch or dinner. Just double the berries if eating for a meal other than breakfast.
Personally, I like to combine this with a lovely 100% green vegetable juice to ensure I'm getting lots of hydration and several servings of vegetables along with my breakfast.
Coincidentally, you might be wondering, "Why take the time to make the yoghurt in a blender rather than just whacking it in a bowl and giving it a good stir?" The reason for this is that the wonderful omega-3 fatty acids in the flax oil become more bioavailable and absorbable directly within our cells if they are tightly bound with the protein. And a spoon just won't cut it for this. It's also important to freshly grind the flax seeds--rather than buying already-ground flaxseeds--because these delicate guys start to oxidise within just 20 minutes of being ground. And oxidation is a key source of cellular damage to the body. So, invest £15 in a coffee grinder and save yourself from the aging effects of store-bought ground flax seeds.
However... if you don't have access to kitchen power tools, no worries. Just stir.