This granola breakfast pizza is a fun weekend breakfast idea that kids will love. Made with traditional breakfast ingredients of oats, seeds and honey, it is the right mix of healthy breakfast and fun sweet treat. A vegetarian and gluten free breakfast idea.
If you love oat-based breakfasts as much as I do, then you may like to see my carrot cake baked oatmeal and chia seed granola. Both fun ways to have an oaty breakfast beyond oatmeal!
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Why you'll love this recipe
- Fun for kids (and adults!) - it makes a fun change from regular granola or oatmeal, and kids will love it as a weekend breakfast.
- Healthy - packed with healthy ingredients.
- Pantry staples - an easy to make recipe that uses items usually to hand.
Ingredients
Using typical breakfast ingredients, this granola pizza comprises mostly pantry staples. You will need:
- Oats: use certified gluten free if required. The Bob's Red Mill organic gluten free rolled oats are good.
- Chia seeds and flax: these help to bind the pizza together, and are full of healthy nutrients too.
- Sesame seeds: to add even more goodness to your pizza!
- Honey: because we all need some sweetness in our weekend breakfast I think . . .
- Almond butter (or nut or seed alternative): this also helps to bind the pizza together. You can use an alternative nut or seed butter if almond butter doesn't work for you.
- Olive oil: just a touch to help the pizza 'dough' get sticky and hold together.
- Cinnamon: for flavour, note that this is optional if you are low histamine.
Step by step instructions
- Pre-heat the oven and line a baking tray with parchment paper.
- In a small bowl add the seeds and half a cup of water. Stir then set aside for 10-15 minutes.
- In a different larger bowl add the olive oil, almond butter, honey, oats and cinnamon if using. Once the seed mixture has had at least ten minutes, add to this bowl. Stir very thoroughly so it is all combined.
- On the parchment paper, place the oaty seed mixture and press down so that it forms a circular shape that is approximately ½ cm thick. Make sure that there are no gaps. Bake for 25-30 minutes so the edges are turning light golden brown.
- Remove from the oven and allow to cool. Add your toppings just before serving. Enjoy!
Suggested toppings
Depending upon your dietary requirements, there are lots of ideas for toppings:
- Coconut cream or coconut yoghurt (if tolerated): make sure you add just as you are serving so the pizza doesn't go too soft!
- Blueberries: bursting with health, and I always find kids love blueberries too.
- Pumpkin seeds: I like the Terrasoul organic pumpkin seeds.
Recipe tips
- Be sure to let the seeds soak for at least ten minutes. This is so the chia and flax seeds absorb the water and 'puff up' and become gelatinous, which then binds the pizza together.
- Try and ensure that there are no gaps in the pizza when the shape.
- Watch the pizza closely towards the end of cook time, as the edges can turn fast and we don't want a burnt breakfast!
More fun breakfast ideas to try:
Blackberry quinoa breakfast bake
Peach and coconut baked oatmeal
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Granola breakfast pizza
A fun weekend breakfast or brunch idea that kids will love! Made with traditional breakfast ingredients, and mostly pantry staples, this breakfast pizza is vegetarian and gluten-free using certified oats.
Ingredients
- 1 cup oats gf if required
- ⅛ cup chia seeds
- ⅛ cup flax seeds
- ⅛ cup sesame seeds
- 2 tablespoon honey
- 2 tablespoon almond butter or other nut or seed butter
- 1 teaspoon olive oil
- 1 teaspoon cinnamon optional
Instructions
- Preheat the oven to 170C and line a baking tray with parchment paper.
- Add the seeds in a small bowl together with ½ cup of water. Leave for 10-15 minutes so they absorb the water.
- In a different, larger, bowl add the oats, honey, almond butter, olive oil and cinnamon. Once the seeds have soaked, add these to the bowl and stir to combine.
- On the parchment paper, place the oaty seed mixture and press down so that it forms a circular shape that is approximately ½ cm thick. Make sure that there are no gaps. Bake in the oven for 25-30 minutes so that the edges are starting to go light golden brown.
- Remove from the oven and allow to cool before adding any toppings you like. Enjoy!
Notes
- Be sure to let the seeds soak for at least ten minutes. This is so the chia and flax seeds absorb the water and 'puff up' and become gelatinous, which then binds the pizza together.
- Try and ensure that there are no gaps in the pizza when the shape.
- Watch the pizza closely towards the end of cook time, as the edges can turn fast and we don't want a burnt breakfast!
- I haven't tried it myself, but if you aren't able to tolerate almond butter then another nut or seed butter such as macadamia nut or pumpkin seed butter should work well.
- Cinnamon is optional - only use if tolerated. You can swap out for a tiny touch of cardamom instead if this works for you.
- almonds (almond butter), which score 1.
- sesame seeds, which score 1. These are a potential allergen so only use if you know you tolerate. Swap for another seed if required.
- flax is not rated on the SIGHI list.
- cinnamon scores 0 on the SIGHI list, but other lists rate is as higher histamine.
Tried this recipe?Let us know how it was!
Toc says
Cinnamon is high histamine...
throughthefibrofog says
Hi there, cinnamon is one of the foods that is debated in terms of histamine. So on the SIGHI food list for histamine it rates as low histamine, but others have it higher (as is stated in the recipe notes). All my recipes follow the SIGHI list, but of course if you are not able to tolerate it, then simply leave it out of the recipe.