Lunch: Homemade Mango-Agave Granola with Greek Yogurt

This recipe includes fertility superfoods such as:

Cinnamon, Wheat Germ, Sunflower Seeds, Honey, Flax Seed, Agave

Health and fertility benefits of Homemade Mango-Agave Granola with Greek Yogurt

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Wheatgerm is a natural source of Inositol, which is often prescribed in the form of supplements for women with PCOS due to its ability to effectively reduce insulin resistance and improve insulin sensitivity. Sunflower seeds are an excellent food for PCOS as they are packed with vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Just one cup of sunflower seeds provides 30% of the recommended daily intake for vitamin B6. Sunflower seeds are also loaded with two other important of PCOS busting minerals: zinc and magnesium. One tbsp of honey has a glycemic index (GI) of 55. Flaxseed can be used to combat PCOS as it helps decrease androgen levels. It contains lignans that increase the production of sex hormone binding globulin (SHBG) that binds testosterone in the blood, thereby preventing it from wreaking havoc in the body. Being high in fiber, flaxseed helps slow down glucose metabolism and lower cholesterol levels. The omega-3 fatty acids in this flaxseed also reduce inflammation, lower blood pressure and reduce the risk of chronic diseases like heart disease. Agave has a low glycemic index (GI) of 17.

Ingredients

1/4 cup canola oil
1/4 cup agave syrup
1/4 cup clover honey
1 teaspoon ground cinnamon
2 tablespoons light brown sugar
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats (not instant)
3/4 cup slivered almonds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup wheat germ
2 tablespoons ground flax seed
1/4 teaspoon salt
1 cup diced dried sweetened mango
1 pint 2-percent Greek yogurt
Honey drizzle, for garnish

Instructions

Preheat the oven to 325 degrees F. Line a 1/2-sheet pan with parchment paper or silpat. Mix together the oil, agave syrup, honey, cinnamon, brown sugar, and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, wheat germ, flax seed, and salt in a large bowl. Add the wet mixture to the dry mixture and stir well to combine making sure everything is evenly coated. Spread the mixture evenly onto the prepared sheet pan and bake in the oven, stirring occasionally, until golden brown and crisp, about 25 to 30 minutes. Remove from the oven and let cool slightly. While still warm, break into clumps. Add the dried fruit after it has cooled. Serve the yogurt in bowls and top with some of the granola and a drizzle of honey. Store the leftover granola in an airtight container in a cool place.

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