Quinoa Granola
This is a gluten free, high protein breakfast option
Makes enough for: 1 batch granola
Ingredients
- 100 g raw cashews, roughly chopped
- 100 g walnuts, roughly chopped
- 100 g blanched almonds, cut into slivers *
- 100 g quinoa, white, or mixed red and white
- 100 g sunflower seeds
- 40 g coconut oil
- 10 mls ground cinnamon
- 10 mls ground ginger
- 2.5 mls ground nutmeg
- 100 g dried cranberries
- 100 g coconut flakes, lightly toasted **
Method
- Preheat the oven to 180° Celsius
- Place the cashews, walnuts, almond, quinoa and sunflower seeds into a bowl and toss to mix
- Place the coconut oil into a large frying pan and melt over a medium temperature
- Add the cinnamon, ginger and nutmeg and cook until fragrant
- Remove from the heat then add the quinoa mixture and toss to coat
- Place onto a lined baking tray and place into the oven for 15 minutes ***
- Remove from the oven and leave to cool completely
- Add the cranberries and coconut flakes and stir to combine
- Place into an airtight container and use within a month
Notes
* the recipe called for almond flakes which I did not have
** you can go darker on the toasting if you prefer
*** or for 10 minutes if you prefer the gramola to be less toasted
** you can go darker on the toasting if you prefer
*** or for 10 minutes if you prefer the gramola to be less toasted