March 5, 2015

Nutty Quiona Granola

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I love Granola.

The End.

Okay, I understand I can’t leave it there and I won’t just leave you with five word’s when I can share how to make this nutty, crunchy and protein packed granola.

Once I found out how simple it was to make granola I became addicted, I used to make/buy tonnes of granola and muesli, then I would eat it all within day’s with nut butter. I can’t say that hiding in the corner of the kitchen dipping one spoon in the peanut butter and then in a bowl of granola was my most attractive habit.

Sometimes I’d turn off the light so I was less visible. But he heard the rustling…

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In January I made the tough choice to give up dried fruit, it has been hard because someday’s I so miss the sweetness of plump sultana’s, sweet dried pineapple/apple pieces and I used to laden my granola with dried fruit. I have no problem with dried fruit in recipes, it’s just I had no self control and my sultana addiction would lead me to having to find a sugar frenzy, which mean’s I have to show some resistance.

Which lead’s me to how I ended up filling a bowl with nut’s, quiona, rice crispy’s, stirring in argave, nut butter and coconut oil and baking into a crunchy breakfast (or snack). Due to the high fat/protein content I find this more satisfying in smaller amounts, it also balances out perfectly with some coyo and fresh fruit.

[recipe title=”Nutty Quiona Granola” servings=”6″ time=”20″ difficulty=”easy”]

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Ingredients 

30g Melted Coconut oil

20g Nut Butter (I used almond butter)

30g Argave (or honey/maple syrup)

A sprinkle of cinnamon

75g Mixed seeds and nuts (I used pecans, linseeds, pumpkin seeds and flaked almonds)

75g Raw Quiona (rinsed first)

75g Rice Crispy’s

Method 

Pre: heat the oven to 180 degrees and line a large baking tray with grease proof paper.

In a large mixing bowl add all the dry ingredients, then slowly mix in the coconut oil, argave and finish with the nut butter, ensuring everything is fully covered.

Pour the mix onto the baking tray and spread across to everything get’s baked then oven bake for 10-15 minutes and allow to cool.

This should keep in a well sealed box/jar for up to a month (if you can make it last that long)

Notes:

*Feel free to sub the rice crispy’s for oats

*If you are going to add dried fruit, wait until the granola is baked and cooled as it often burn’s in the oven (or at least I burn it).

*Vegetable oil would work fine if you are out of coconut oil

[/recipe]

 Is granola something you make or buy? If you have a recipe on your blog please share it with me as I love trying new granola recipes.

Katie

x

6 responses to “Nutty Quiona Granola”

  1. Christy says:

    The problem with granola is that I can’t just have one serving! This recipe sounds good, I’ll need to give it a try! x

  2. I don’t know about granola, but I make my own muesli: 250g each of currants, sultanas and raisins. A bag of Tesco mixed nuts & 375g oats. This lasts me for several meals. Normally I soak a bowlful overnight in pineapple juice to make the oats more digestible but there’s no reason one can’t use milk or some such if one doesn’t have a problem digesting raw oats.

  3. Fit Radiance says:

    I love homemade granola! I mainly have it in the warmer months though. Never thought to use quinoa in my mix though. Good idea 😉

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