I’m a snacker. I just think this needs to be clarified for a second.
I’m not even a nibbler so I don’t feel the need to always be chewing. I just really love food and find myself constantly with my head buried in the fridge. Mostly because I’m hungry… All. The. Damn. Time.
So I’m constantly looking for foods that will fill me up. As an Intermittent Faster (that’s a thing now), I am able to keep my hunger at bay for 16 hours but once I break my fast it’s like the flood gates open and my body tries to make up for the lost hours of no food. I don’t know whether this is a side effect of IF or just my body trying to fight back, but it’s a real problem.
This has meant that I have to be very wise about not only my meal choices, but the snacks that fill up the time between feeds. In order to do this, I always make sure that my food is fiber-rich in order to be filling and also help me fight off my cravings.
A great source of fiber lies in wholegrains and nuts. Since I’m not one for munching on nuts, I’ve figured that a great vessel for adding them to my diet without completely drowning my tastebuds in nasty nuttiness (as childish as that sounds) is in granola. Like most things, store-bought granola is a hive of sugar and unnecessary fats. So by making the granola myself at home and adding it to my Greek yogurt, I am able to stay fuller for longer while also benefiting from the high-protein content in the yogurt.
By ‘stay full’ I mean for about 10 minutes until the machines in my stomach start churning and shout out their grumbling song of defiance in my ears and the ears of all those near me.
- Serves: 250g
- Serving size: 20g
- Calories: 160
- Fat: 9.1g
- Saturated fat: 3.0g
- Unsaturated fat: 1.3g
- Trans fat: 2.3g
- Carbohydrates: 17.6g
- Sugar: 1.6g
- Sodium: 0.4mg
- Fiber: 3.2g
- Protein: 5.2g
- Cholesterol: 0.0mg
- 2 cups oats
- ½ cup ground roasted almonds
- 2tsp seeds of your choice (I used sesame seeds)
- 3Tbsp coconut oil
- 2tsp vanilla essence
- 1Tbsp natural honey
- Preheat oven to 180⁰C.
- Line a oven tray with a non-stick baking sheet.
- Mix oats, almonds & seeds in a large bowl. In another microwaveable bowl, add coconut oil, vanilla essence & honey.
- Warm this in a microwave for 10-20seconds.
- Add to the dry ingredients and mix thoroughly.
- Spread the mixture evenly on the oven tray.
- Bake for 10 – 15minutes until lightly toasted and golden in colour.
- Remove from the oven and let it cool before transferring into a glass jar.
- Store in a cool, dry place for 3 days or in the fridge for up to a week.
- Serve with yoghurt or create your own parfait.