Recipe: Roasted Quinoa Granola

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Healthy family living guru, Cecilia, shares with SEEK an easy to make quinoa granola recipe that the entire family will enjoy!

By Cecilia Yu

Here I was a few nights ago, around 10pm to be exact, exhausted from a week of non-stop childcare of an active and scheduled packed toddler.  With barely any chance to ingest any form of calories, I literally wanted to throw myself into my fridge and gobble up whatever sweet treats I had (and hid away in there from my daughter).  Haven’t we all had those late night attacks? But then conscience took over (and the thought of my trainer checking my food intake the next day) stopped me. So I relented to a yogurt.  Yes, plain, old, boring yogurt but before I devoured the whole thing and called it a night, some “inner strength” decided I was no longer tired and compelled me to whip through my pantry like a tornado.

After about 30 minutes (prep and oven baking time included) and with some inspiration from Gwyneth Paltrow and Julia Turshen’s “It’s All Good” #1 New Times bestseller, I created a midnight concoction that made my plain, old yogurt much more desirable and lasted over the next few days as breakfast AND snacks for the whole family!

Kid tested, hubby thumbs up, and nutritional freak mommy approved.

 

Quinoa Granola

Eat it alone.  Place a few spoonfuls over yogurt.  Pour some milk (almond milk is very nice) over it.  Sprinkle some over apple sauce.  Dress up a banana with a few sprinkles.  Choices are as endless as your taste buds would allow you to accept.

Makes 6 cups

 

Ingredients

  • ½ cup cold-pressed coconut oil (organic preferred)
  • 1/3 good quality maple syrup (can add more if preferred, but I like it less sweet)
  • 1/3 cup of shredded coconut
  • 2 tablespoons of cinnamon
  • 3 cups of quinoa flakes

Optional:

  • ½ cup of diced dried fruits of your choice (dates, figs, raisins, apricots, etc.)
  • ½ cup of crushed dried nuts of your choice (almonds, walnuts, cashew nuts, etc.)
  • ½ cup of dried seeds of your choice (sunflower seeds, pumpkin seeds, flaxseeds, etc.)

 

Directions

Preheat oven anywhere between 190 – 195 degrees Celsius/ 375 degrees Fahrenheit

  1. Combine and whisk together the coconut oil, maple syrup, shredded coconut, cinnamon, and quinoa flakes
  2. Spread mixture evenly on parchment paper lined baking sheet.
  3. Roast in oven, checking, turning, and stirring every 5 – 10 minutes until golden brown. The entire process will take about 25 minutes, maximum.
  4. Once roasted, set aside to cool.
  5. Mix in your choices of dried fruits, dried nuts, and dried seeds.

 

This recipe can be kept in a sealed container for up to 2 weeks at room temperature.

Enjoy! Bon appetite!

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