I often find that we’re so busy worrying about what to eat immediately before the fast, it’s easy to forget to eat a proper breakfast and lunch as well. Eating a hearty, healthy, but moderately sized breakfast, lunch and supper can help you fast more easily; stuffing oneself in the hour or two before the fast usually only leads to feeling sick and lethargic.


Likewise, I find that making sure to drink enough water in the days leading up to the fast helps much more than overdosing the day before it. After all, the goal is to be hydrated, not waterlogged!

This granola is full of healthy whole grains, nuts, healthy fats and natural sugars—a perfect, complex breakfast (or lunch, or dinner, or snack . . . for those who are, like me, “meal-flexible”). It’s easy to make, and you can store it in an airtight container for a week or two.


You’ll need coconut oil, honey, salt, oats, pistachios, wheat germ, unsweetened desiccated coconut, craisins and some dark chocolate. You can also throw in flax seed, chia seed, hemp seed or slivered almonds, and you can use additional dried fruit, or substitute for the craisins if you don’t like them.

Mix the oats, wheat germ, pistachios and coconut together. In a small bowl combine the coconut oil, honey and salt, and pour it over the dry mixture. Give a quick toss so that most of the dry ingredients are coated, and spread the mixture out on a baking tray.


Stick it in the oven for 25–30 minutes until golden. Every 10 minutes, pull the tray out and give the granola a quick mix.

While the granola is baking, chop up the dark chocolate into very fine pieces, and prepare your dried fruit. If you’re using something bigger, like prunes, dates or apricots, you’ll want to cut them up a bit.


Take the granola out of the oven, let it sit for 2–3 minutes, and sprinkle the chocolate over it. Wait another 3–4 minutes and then mix. The chocolate should create small clumps in the granola. If you mix it right away, that won’t happen.


When fully cooled, toss in the craisins. Store the granola in an airtight container for 1–2 weeks (if it lasts that long!). You can eat it with cold milk as a breakfast cereal, or on top of yogurt. You can even freeze it and serve it as a crunch over ice cream.


Ingredients

  • 2 cups oats
  • ½ cup wheat germ
  • ½ cup pistachios
  • ½ cup desiccated coconut
  • ½ tsp. kosher salt
  • 3 tbsp. honey
  • 3 tbsp. coconut oil
  • ½ cup craisins

Directions

  1. Mix the oats, wheat germ, pistachios and coconut.
  2. In a small bowl, combine the coconut oil, honey and salt.
  3. Pour the liquid mixture over the dry mixture and toss to coat.
  4. Spread the mixture over a baking sheet, and bake at 350 °F for 25–30 minutes. Every 10 minutes, pull the tray out, mix the granola and return it to the oven.
  5. While the granola is baking, chop the dark chocolate extremely finely.
  6. When the granola is golden, remove the pan and let it cool for 2–3 minutes. Sprinkle the chocolate over the mixture and let it sit for 4–5 minutes before mixing. When you mix, the chocolate should create small clumps in the granola.
  7. Add the craisins, and store in an airtight container for 1–2 weeks.

This granola is filling, satisfying and energizing. It’s also a great pick-me-up breakfast for the day after the fast.

What’s your favorite breakfast?


Wishing you all an easy and meaningful fast.