I have never been a fan of store-bought granola because it’s sooo sweet. This granola contains way less sugar and the base is three key ingredients – oats, almonds and quinoa – so lots of protein, fats and fibre. It’s easy to whip up for a crunchy breakfast and makes the perfect topping for fruit smoothies, creamy oats, chia puddings and yoghurt. I like this granola without any dried fruit, but you can definitely add some if you’d like. Make it yours!
Crunchy quinoa and almonds....all kinds of perfect!
1 cup oats (I used gluten free oats)
½ cup uncooked quinoa
2 cups raw almonds (roughly chopped)
1 pinch sea salt
4 tablespoons coconut oil
¼ cup maple syrup + 3 tablespoons maple syrup*
* Keep the extra 3 tablespoons of maple syrup for use once the granola has come out of the oven
Preheat oven to 150 degrees C and line a large baking tray with parchment paper.
Add all the wet mixture ingredients to a small saucepan. Warm over a low heat until melted, stirring to combine. Remove the mixture from the heat when it is well-mixed and pourable.
Add all the dry mixture ingredients to a large mixing bowl and top with the wet mixture.
Stir well to combine.
Transfer the mixture to the prepared baking tray and use a spatula to spread the mixture evenly.
Bake in the oven for 20-25 minutes. All ovens are different so check your granola around the 20 minute mark to see if it needs to be baked for longer.
Remove the granola from oven, drizzle over the 3 tablespoons of maple syrup and let it cool completely for about 20-25 minutes. This extra maple syrup creates crunchy granola clusters so is well worth it!
Eat with milk or as a smoothie topper (my favourite)**
** Store the granola in an airtight container to keep it extra fresh. It should keep for a couple of weeks.