Granola really is delicious and is a popular breakfast choice, however the amount of sugar can be quite extreme in a lot of the store bought brands. If you really enjoy your granola you are best to make it yourself so you know exactly what sugar is in it so it can be enjoyed on a daily basis. This recipes uses quinoa flakes to boost the protein content and raw nuts and seeds as opposed to roasted so that you reap the full nutritional value.
1cupdried fruitGoji berries, blueberries, cranberries etc. You could also add cacao nibs or more shredded coconut if preferred.
Preheat oven to 180 degrees fan forced.
Place quinoa flakes and coconut into a bowl.
Place honey, coconut oil, cinnamon and ginger into a saucepan over low heat until combined.
Pour syrup over quinoa flakes and coconut and mix until well coated.
Prepare 2 trays with baking paper and pour half the mixture onto each tray and spread out.
Place in the oven until golden and slightly crispy, approximately 12-15 minutes making sure it does not burn.
Remove from oven and allow to cool for 15 minutes. It will crisp up while cooling.
Once cooled, break up the granola and mix through preferred nuts, seeds and dried fruit.
Store in a container and place in the fridge. Will last for several weeks.
Serve with milk or yoghurt and some fresh fruit.
Granola can be added to chia seed puddings, smoothies and pancakes to add complex carbohydrates or for an extra crunch. If you do not wish to use quinoa flakes, wholegrain oats or buckwheat groats, substitute for 2 cups of coconut chips. Instead of using 1 cup of shredded coconut, add an extra 1 cup of nuts and seeds to make 3 cups after the roasting of the coconut chips. Serving size will be ½ cup due to the higher quantity of nuts and seeds and additional protein will need to be added to complete this meal.