Healthy Homemade Quinoa Granola
Perfectly crunchy homemade granola is a breakfast winner! Quinoa, almonds and hazelnuts make this granola a nutritional powerhouse.
Ingredients
- 60 ml maple syrup
- 120 ml almond butter smooth
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- 100 g rolled oats
- 100 g quinoa
- 150 g almonds roughly chopped
- 150 g hazelnuts roughly chopped
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 tbsp ground flaxseed (optional)
Instructions
- Preheat the oven to 160°/fan 140°/gas mark 3.
- Melt maple syrup, almond butter, coconut oil and vanilla together in a small pan over a low heat, or in the microwave to form a smooth mixture.
- Combine oats, quinoa, almonds, pecans, salt, cinnamon, and ground flaxseed (if using) in a separate large bowl.
- Pour the wet mixture into the dry and mix well to combine.
- Transfer mixture to a lined 30cm baking sheet. Press down lightly*, and bake in the oven for 30 minutes. Stir gently half way through cooking, ensuring that you press the granola back down again before returning to the oven.
Notes
*A NOTE ON CHUNKY GRANOLA:
You want to lightly press the granola into a layer, making sure that the edges are slightly thicker than the centre. The edges will be the first part to cook and often the centre remains soft, and this is why it’s important that the layer is slightly thinner in the middle. By pressing the mixture down into the baking sheet, it will cook as one slab which can be broken up into chunks when cooled.
If the oven is at the correct temperature, then this should only need stirring once halfway through cooking, folding gently to bring some of the softer centre bits to the edge. After stirring, make sure to press everything down again like you did at the start, to allow it to continue cooking as one.
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