Honey and quinoa granola

Honey and quinoa granola

By
From
Guilt-Free Nice Cream
Serves
6
Photographer
Jacqui Melville

This granola is so light and moreish that you're in danger of eating the whole lot in one go

Ingredients

Quantity Ingredient
260g honey
125ml coconut oil, melted
1 teaspoon ground cinnamon
A pinch sea salt
1 teaspoon vanilla extract
300g raw almonds, roughly chopped
30g sweetened coconut flakes
1-2 cups dried fruits
300g rolled oats
100g raw quinoa, rinsed well in cold water and drained

Method

  1. Preheat the oven to 190°C. Line a large rimmed baking tray with parchment paper.
  2. In a small saucepan, heat the honey, coconut oil, cinnamon and salt over low heat, stirring occasionally until melted and thoroughly combined. Remove from the heat. Stir in the vanilla extract, then set aside.
  3. In a large bowl, stir together the oats, quinoa, almonds, and coconut flakes. Pour the wet ingredients over the oaty mixture and stir until well combined. Tip the granola onto the prepared baking sheet and bake for 35–45 minutes, or until golden brown and fragrant. Stir the granola halfway through cooking.
  4. Remove from the oven and leave to cool completely. Break into bite-sized chunks and then stir in the dried fruit, if using. This keeps well in an airtight container at room temperature for several days. Serve with a dollop of my Raspberry Ripple Coconut Nice Cream.
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