Quinoa granola – gluten and dairy free

Breakfast is genuinely my favourite meal of the day.  Eggs, porridge, smoothies, pancakes… the options are endless.

Granola is scrumptious (I’m a big fan of all the crunchy deliciousness), but the store bought versions are full of sugar –  no good.  I never eat it apart from on holiday where I’m a little more relaxed about what I eat (and calories eaten on holiday don’t count right?).

In any case after a recent trip away with much granola consumed, I decided enough was enough, it was time to finally have a go at making it (I know, I know, my life is so rock n roll).

It’s a doddle to make, and makes the house smells amazing when baking (even my food delivery guy commented on the smell – big success).

This is gluten and dairy free, and packed full of protein and goodness.

*Disclaimer – this granola is less of the clustery type version, more of a sprinkle/muesli type version.  I’m going to attempt the clustery version soon (I suspect a bit more oil and less stirring during baking).

Ingredients:

  • 1 cup of quinoa flakes DSC_0071
  • 1/2 cup of almonds (I used flaked almonds)
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of sunflower seeds
  • 1/4 cup ground flax seeds
  • 1/4 cup chia seeds
  • 1/2 cup of coconut flakes (I used desiccated coconut as that’s what I had to hand, but actual flakes would be amazing)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1/4 cup agave

Method:

  1. Pre-heat the oven to 150°C
  2. Line a baking tray with baking parchment
  3. Mix all the ingredients together and transfer onto the baking tray
  4. Bake for 30 minutes, stirring half way through to check the ingredients don’t burn (this is what causes the mixture to separate.
  5. Leave to cool and store in an airtight container (this should keep for a couple of weeks).  This is great over Organic Greek yoghurt topped with berries and banana (or in Mr NS Nutrition’s case, with a spoon straight out of the container!)

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