Best Ever Granola and a Migraine Fighting Food
Before we begin, I gotta let you know I’m a Manitoba Harvest Hemp Ambassador. Read my full disclosure policy here.
When I’m in a migraine, the food I eat has to accomplish a multitude of goals.
My appetite can be up and down so I try to eat foods that are high in fibre and protein. My meals also have to be easy to prepare, balanced in terms of sodium and potassium, and for the most part, refined sugar-free. Sodium and potassium are key for electrolyte balance which helps to keep migraines at bay aka keep your neurons communicating.
It’s not an easy task, but I now have a few go-to’s I always have on hand.
This recipe was created by a lovely lady named Kelly and was shared by her on the Facebook group “Migraine Sufferers who Want to be Cured” (She is a gem and graciously let me share this recipe with you). I crave carbs and sugar when I have a migraine so I saw this recipe as a great alternative to carb-heavy and sugar-laden cereals and granolas. The coconut gives a hint of natural sweetness, the salty nuts turn the granola into one of those perfect sweet/salty snacks and the hemp hearts add a punch of protein, healthy fats and magnesium (Magnesium is a supplement often recommended for migraineurs, but why take a supplement when you can get this essential mineral from your food!) The whole recipe comes together in under 15 minutes and keeps well in a sealed container for a few weeks. Pop a few tablespoons of this granola on top of plain yogurt or coconut yogurt and balance the sodium/potassium with a handful of raspberries and blueberries.
It’s a-ok to eat handfuls of this muesli by itself too — I know I do!
Best Ever Migraine-Fighting Granola
- ½ cup walnut halves
- 1 cup sliced almonds
- 1 cup unsweetened coconut
- 1 cup Manitoba Harvest hemp hearts
- 1 Tbsp. butter or coconut oil
- 1 ½ tsp. vanilla
- 1 tsp. cinnamon
- ½ cup salted pumpkin seeds
- ½ cup salted sunflower seeds
1) Preheat oven to 350F
2) In a bowl, add the walnuts, almonds, coconut and hemp hearts.
3) In another small bowl melt butter or coconut oil and then add in the vanilla and cinnamon.
4) Pour butter mixture over the nuts and stir to coat.
5) On a baking sheet lined with parchment paper, spread the nut mixture into an even layer. Bake for 5 to 8 minutes or until mixture is browned.
6) Remove pan from oven and let nut mixture cool.
7) Once cooled, stir in the pumpkin and sunflower seeds.
8) Serve over yogurt with berries or eat a spoonful any time you need a quick treat.