Fortunately for us, there is now a great selection of healthy breakfast cereals on the market to choose from, but I still love to get in the kitchen and prep my own batches of granola when I have time. For me, nothing beats the smell of home baking when you walk into the house and this just makes the whole kitchen smell absolutely incredible. The sweet aromas of the coconut are just heavenly!
This particular recipe is slightly different from your usual granola, as it’s completely grain free and uses quinoa as the base, in place of oats. This is therefore a good option for people who find that oats and other grains might not agree with them or if you follow a grain free diet. Quinoa is actually a seed rather than a grain and a good source of plant based protein. I’ve actually used puffed quinoa in this granola, which is a little bit like puffed brown rice.. except with quinoa instead. I absolutely love the flavours in this recipe as the coconut caramelises beautifully with the coconut syrup and creates amazing sweet, crunchy pieces.
- 2 cups puffed quinoa
- 1 cup coconut chips
- 1/2 cup flaked almonds
- 2 tbsp coconut oil
- 2 tbsp coconut syrup
- Pinch of sea salt
- Preheat your oven to 160c and line a tray with baking paper.
- Melt the coconut oil in a pan and stir in the coconut syrup.
- Combine all of your dry ingredients in a mixing bowl and pour over the coconut oil and syrup. Stir well so that everything is evenly coated.
- Transfer the granola onto the baking tray and bake in the oven for around 17 minutes, toss every 5 or so minutes to insure that it doesn’t burn.