Hazelnut & Quinoa Granola

I freakin’ love granola

This is my favourite breakfast and believe me: I simply don’t get tired of it. You know why? Because granola is extremely diverse, whether you add in different nuts, seeds, grains, dried fruits or spices, you can freely choose and make it yours! In this version (which happens to be my favourite kind), I added hazelnuts, oats, pumpkin seeds, shaved coconut, maple syrup and: quinoa! Yes, that’s right, uncooked quinoa is what ends up on my granola tray to be baked in the oven until it’s golden and crunchy! I like to use the tri-colour mix but just white quinoa works fine too. In case you wondered, quinoa is naturally gluten-free, high in protein and contains all nine essential amino acids. Let’s make some granola, maybe it will be your favourite too!

Servings: 1 big fat jar

Total time: 30 min 

For the granola

Ingredients

1 cup rolled oats

½ cup hazelnuts, roughly chopped

¾ cup uncooked tri-colour quinoa

½ cup pumpkin seeds

½ cup shaved coconut

½ cup shredded coconut

¼ cup maple syrup

2 tbsp coconut oil, melted

½ tsp cinnamon

pinch of salt

add ins

½ cup dried figs, chopped

Instructions

1. Preheat your oven to 180ºC and line a tray with baking paper. 

2. On the tray or in a bowl, combine the oats, quinoa, hazelnuts, pumpkin seeds, shaved coconut, cinnamon and salt. Pour the maple syrup and coconut oil on top and give it a good stir until everything is coated in a bit of liquid.

3. Place in the oven for bake for 15-20 minutes or until the granola turns crunchy and golden (be careful with the coconut shavings, because they burn easily!). 

4. Once you remove the granola from the heat, allow it to cool for 5 minutes and then add the figs. Give everything a good stir, transfer to a jar and serve along with yoghurt, berries or banana pancakes, if you are in the mood.

5. You deserve this.