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.
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.
- 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)
- If using frozen raspberries, get them out to defrost firstly.
- Preheat the oven to 180 degrees Celsius.
- Combine oats, coconut, quinoa and cinnamon in a large bowl.
- If your coconut oil is solid, gently melt in a saucepan or place the jar in a bowl of hot water.
- Combine the coconut oil, golden syrup and vanilla extract, and add to the oat mixture.
- Mix well, then add the raspberries and mix again, mashing the raspberries as you go.
- Spread thinly onto a baking dish (or 2, depending on the size you have).
- Bake, stirring frequently, for 1 hour or until the raspberries have dried considerably.
- When cool, store in an airtight container in the fridge for up to a week.
Shared with Virtual Vegan Linky Potluck #15.