Salted Caramel Granola for your Follicular Cycle

Looking after your hormones and caring for your follicular cycle has never been so easy and crunchalicious with this gorgeous granola as a seed cycling breakfast. What is seed cycling you ask? Seed cycling is a food as medicine practice common among alternative health practitioners to promote a rhythmic monthly cycle. This method supports hormonal balance by rotating blends of seeds specific to the two phases of the menstrual cycle, the follicular and luteal phase.

The follicular phase is the first phase of the menstrual cycle, starting on the first day of menstruation and lasting around 14 days. During this phase a woman's body is busy preparing for the release of an egg at ovulation which is stimulated by rising follicle stimulating hormone, estrogen and luteinizing hormone. Balancing estrogen levels has  a flow on effect with luteinizing and follicle stimulating hormones due to clever hormone feedback loops.

Pumpkin seeds and ground flax seeds are the focus of the follicular phase due to their high levels of the phytoestrogens, in particular lignans. Phytoestrogens are a natural, plant based source of estrogen that work on the oestrogen receptors to boost oestrogen levels when they are too low as well as decrease excess estrogen when levels are too high. This blend of seeds is also packed with omega 3 fatty acids which are powerful anti-inflammatories helping to reduce inflammation which can contribute to symptoms of PMS (premenstrual syndrome) such as pain and cramping.

To start seed cycling, simply add one tablespoon of each ground flax and one of pumpkin seeds on the first day of your cycle, from day 15 onwards change your seed blend to one tablespoon of each ground sunflower and sesame seeds (we will be sure to create a follow up recipe for luteal phase love).

Salted Caramel Granola for your follicular cycle is a very natural, easy and inexpensive way to incorporate a food as medicine approach to support your cycle. Our Salted Caramel Clean Protein and Organic Perviuan Maca have been used to up the yums and boost the hormone love.

More Seed Cycle Tips:

  1. Grind seeds in a high speed blender, spice or coffee grinder.
  2. Use raw, unroasted, unsalted and organic seeds where possible.
  3. Store seeds in a cool, dark and dry place in your cupboard or preferably fridge/freezer as the oils can oxidise in direct light.
  4. Consistency is key, find recipes you love to make your daily seed dosage easy and yummy. Other recipe ideas include seeded crackers, overnight oats, smoothies and salad toppers.
  5. Be patient with your body as these fine balances can take three - four cycles for noticeable changes.

*This piece is written by a Holistic Nutritionist for educational purposes only. Please consult with a holistic practitioner or doctor if you are concerned about hormonal imbalances & need individualised support. 


1 cup mixed nuts of choice 

½ cup rolled oats or quinoa flakes for a gluten free version

1 tsp vanilla bean paste or extract

1 cup pumpkin seeds

½ cup ground flaxseed

1 tbsp honey (optional)


2 tsp The Wholefood Pantry Organic Peruvian Maca 

2 tbsp Clean Protein Salted Caramel Fudge

2 tbsp The Wholefood Pantry Chia Seeds

1 cup The Wholefood Pantry Shredded Coconut

2 tbsp The Wholefood Pantry Cold Pressed Coconut Oil, melted

Pinch of The Wholefood Pantry Pink Himalayan Crystal Salt

  1. Preheat your oven to 180C and prepare a baking tray with non-stick paper or silicone mat.
  2. Add all your dry ingredients except for linseeds and pumpkin seeds in a large bowl and stir until combined.
  3. Combine melted coconut oil, vanilla bean paste and honey (if using) in a separate bowl.
  4. Add your wet mixture to the dry, stirring well ensuring that your dry ingredients are well coated.
  5. Spread the mixture evenly onto a lined baking tray and place it in the oven for 10-15 minutes. Check closely after 10 minutes to ensure it doesn’t burn, you want it to be a lovely golden-brown colour.
  6. Remove from the oven when ready and while cooling stir through your ground linseeds and pumpkin seeds.
  7. Serve with your favourite granola toppings such as fresh fruit, yoghurt or milk of choice. 

Note: This can be kept in an airtight container in the fridge for about 2 weeks (if you can make it last that long).