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).
- 1 cup of quinoa flakes
- 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
- Pre-heat the oven to 150°C
- Line a baking tray with baking parchment
- Mix all the ingredients together and transfer onto the baking tray
- Bake for 30 minutes, stirring half way through to check the ingredients don’t burn (this is what causes the mixture to separate.
- 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!)