Need some breakfast inspiration?
It’s so easy to get stuck in a breakfast rut, we know we’ve all been there. Why not try this delicious granola recipe, the perfect summer breakfast to prep for the week & canvas to add any fresh seasonal fruit. With a base of oats & quinoa flakes for a great hit of protein & low GI carbohydrates, nuts & seeds for a boost of healthy fat & dietary fibre & cinnamon for the perfect amount of spice.
Recipe adapted from one of our favourite vegetarian cookbooks by Anna Jones | A Modern Way to Eat.
Here’s what you’ll need:
- 150gm (2 large handfuls) oats (Uncontaminated GF if needed)
- 150gm (2 large handfuls) quinoa flakes
- 30g coconut (Desiccated or Shredded)
- 150gm almonds (Slivered) or other nuts roughly chopped – Pecans, Walnuts or Macadamias work well
- 80-100gm Seeds (Sunflower + Pepitas)
- 1 tsp Ground Cinnamon
- 7-8 tbsp Maple Syrup or Honey (Can use half maple \ half coconut oil to get desired sweetness)
- 100-150gm ( Apricots & Cranberries (roughly chopped) – or any dried fruit
- 1 tsp Vanilla (optional)
- Preheat oven to 170C (fan forced) & line 1 large or 2 small baking trays with
baking paper. - Add all dry ingredients into a bowl (except dried fruit) & mix until evenly combined.
- Add maple syrup & vanilla & toss to evenly coat.
- Spread evenly baking tray(s) & place in oven.
- Cook for 15-20 minutes, stirring granola regularly to ensure even cooking/browning.
- Add in chopped fruit & cook for a further 5-10 minutes depending on texture preferred. This extra cooking help the fruit develop a slightly caramelized flavour. You can also add fruit to finished mixture if preferred.
- Enjoy with coconut yoghurt, seasonal fresh (or frozen) fruit & a sprinkle of cinnamon.