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raspberry quinoa granola recipe – vegan breakfast

October 4, 2014 By Kyra - Vie De La Vegan 7 Comments

I have been making loads of granola lately. Not only do I eat it for breakfast, plus snacks, and dessert too, but now my husband is hooked on it too! And of course, when the kids see us eating it, they all want some too. So you can see why I have been making lots of granola!

The great thing about making your own granola is that it is so easy to experiment with different flavours and ingredients.

Raspberry quinoa granola recipe | Vie De La Vegan

I had a bag of quinoa sitting in the pantry. I enjoy some quinoa now and then, but the rest of the family hasn’t joined the quinoa-bandwagon yet, so I really don’t cook it that much. Which is a pity, as quinoa is an awesome superfood: it is high in protein, iron and magnesium, just to name a few!

But I have found one way to get some quinoa into their diets. Quinoa granola! Toasted quinoa has a deliciously crunchy texture and slightly nutty flavour, which works perfectly in granola recipes.

Raspberry quinoa granola | Vie De La Vegan

Raspberry Quinoa Granola
 
Save Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins
 
The addition of quinoa to this fruity granola recipe boosts the nutritional content and provides extra texture and a nutty-flavour. Serve this granola with nut-milk, dairy free yoghurt, smoothie bowls, or just snack on it when desired.
Author: Kyra Howearth
Recipe type: Breakfast
Serves: 6 servings
Ingredients
  • 2 cups traditional rolled oats
  • 1 cup quick oats
  • 1 cup shredded coconut
  • ½ cup quinoa
  • 1 tsp cinnamon
  • ¼ cup coconut oil
  • ¼ cup golden syrup
  • 1 tsp vanilla extract
  • 1½ cups raspberries (fresh or frozen)
Instructions
  1. If using frozen raspberries, get them out to defrost firstly.
  2. Preheat the oven to 180 degrees Celsius.
  3. Combine oats, coconut, quinoa and cinnamon in a large bowl.
  4. If your coconut oil is solid, gently melt in a saucepan or place the jar in a bowl of hot water.
  5. Combine the coconut oil, golden syrup and vanilla extract, and add to the oat mixture.
  6. Mix well, then add the raspberries and mix again, mashing the raspberries as you go.
  7. Spread thinly onto a baking dish (or 2, depending on the size you have).
  8. Bake, stirring frequently, for 1 hour or until the raspberries have dried considerably.
  9. When cool, store in an airtight container in the fridge for up to a week.
3.2.2802

Shared with Virtual Vegan Linky Potluck #15.

 What are your favourite granola additions?

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Filed Under: Breakfast, Kid friendly, recipe

Comments

  1. Annie says

    October 8, 2014 at 11:52 pm

    You’ve reminded me that my granola stores are shockingly low!!

    Reply
  2. Chitra Jagadish says

    October 9, 2014 at 9:59 pm

    wow never tried quinoa in granola, sounds interesting and yummm…

    Reply
    • Kyra - Vie De La Vegan says

      October 10, 2014 at 1:33 pm

      Definitely try it Chitra, quinoa goes really well with granola :)

      Reply

Trackbacks

  1. smoothie bowls with granola – my new favourite breakfast says:
    October 8, 2014 at 12:54 pm

    […] You might also like to check out my raspberry quinoa granola recipe. […]

    Reply
  2. Virtual Vegan *Linky* Potluck Part 16 | Bunny Kitchen says:
    October 15, 2014 at 3:05 pm

    […]  Raspberry Quinoa Granola|Raw Vegan Garlic Aioli|Tempeh Marsala|Chocolate Nanaimo Pumpkin Pie […]

    Reply
  3. Virtual Vegan *Linky* Potluck Part 17 | Bunny Kitchen says:
    October 22, 2014 at 3:06 pm

    […]   […]

    Reply
  4. Virtual Vegan *Linky* Potluck Part 18 | Bunny Kitchen says:
    October 29, 2014 at 4:02 pm

    […]   […]

    Reply

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Hi! I’m Kyra


Vegan. Mother of 4. Organic gardener. Western Herbal Medicine practitioner. Living in country New South Wales, Australia. Read more…

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