Carbohydrates from the mango, oats, dates, and coconut nectar will restock depleted glycogen stores; the essential fatty acids from the flax, cashews, and chia will enhance fat metabolism; and the high-quality, alkaline-forming protein from the nuts, seeds, almond milk, and optional Vega Sport Performance Protein powder will reduce inflammation and instigate protein synthesis.
[ PREP TIME: 5 MINUTES ]
1/2 large mango, peeled and diced
3 large Medjool dates, pitted and diced
1 cup (250 mL) gluten-free rolled oats
1/2 cup (125 mL) raw cashews
1/2 cup (125 mL) ground flaxseed
1/2 cup (125 mL) chia seeds
1/2 cup (125 mL) unhulled sesame seeds
1/2 cup (125 mL) sunflower seeds
2 tablespoons (30 mL) unsweetened shredded coconut 2 tablespoons (30 mL) cacao nibs
1/4 teaspoon (1 mL) sea salt
1/4 cup (60 mL) virgin coconut oil, melted
1/4 cup (60 mL) coconut nectar
2 tablespoons (30 mL) water
Preheat oven to 250°F (120°C).
In a medium bowl, combine the mango, dates, oats, cashews, flaxseed, chia seeds, sesame seeds, sunflower seeds, shredded coconut, cacao nibs, and sea salt. Stir until well combined.
In a small bowl, stir together the coconut oil, coconut nectar, and water.
Add the wet ingredients to the dry ingredients. Mix well. Spread evenly on a baking sheet.
Bake, stirring once halfway through, for 50 to 65 minutes, depending on how much crunch you like. Let cool on the baking sheet. Break up before storing.
Add finely grated fresh ginger on top to reduce inflammation.
Top with diced apples that are rich in pectin and will assist mineral (electrolyte)
absorption. This is important post-workout to regain full hydration.
This cereal can be served with almond milk or Vega Sport Performance Protein.
Keeps in an open container, refrigerated, for up to 2 weeks.