This granola recipe incorporates quinoa, which is high protein and low fat. The advantage of making your own granola is the ability to be able to control the amount of added salt and sugar, which are surprisingly high in many shop bought granolas.
Prep + cooking time: 45min
300g rolled oats
170 cooked quinoa
35g pumpkin seeds
30g sunflower seeds
30g sesame seeds
30g almonds
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp almond extract
50g coconut oil
60g maple syrup
100g dried berry mix
3 tbsp water
Method:
1. Pre heat the oven to 180oc/160oc fan.
2. In a large bowl mix quinoa, all the seeds, rolled oats, nutmeg, cinnamon, and almonds.
3. In a pan combine the almond extract, coconut oil and syrup. Melt over a very low heat.
4. Combine the wet and dry ingredients and mix well, use a few tbsp of water to help lose the mix slightly if needed.
5. Spread the granola across a baking sheet and bake for 15mins.
6. Add the dried fruit and bake for a further 15mins.
7. Allow to cook and break apart until it crumbles. Store in an airtight container for up to 3 weeks.
Calories 235 Kcal
Total fat 10.3g
- Saturated fat 3.9g
- Polyunsaturated fat 2.9g
- Monounsaturated fat 2.6g
Carbohydrate 27g
Protein 6.1g
Fibre 4.1g
Salt 0.2g
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