Quinoa Granola

For most people, it’s not news that breakfast is the most important meal of your day. From memory, the saying goes: ‘Eat breakfast like a king, lunch like a prince, and dinner like a pauper.’ And while I understand that a good breakfast is the key to kick-starting your day, I’ll readily put my hand up in admitting that there are times (a sleep in, a late night out, etcetera), where I don’t bother with breakfast at all or have something ridiculously bad for me (leftover birthday cake…cough cough)

But while I was at work, breakfast at my desk was one of my pride and joys – a raw seed mix on top of some low fat yoghurt. After some time though, I’m kind of gotten a little tired of the very raw flavour of the seed mix and have been looking for ways to ramp it up a little. I was in the local public library the other day flipping through some cookbooks (of course!) and came across this delightful recipe by Donna Hay in Fresh and Light. With half a bag of quinoa (the latest health-food craze) at home, I thought this would be a perfect and quick way to liven up the seed mix and make me look forward to breakfast.

I’ve made some modifications by adding my own things, so feel free to play around with the ingredients, depending on what you like!

You will need:

  • 100g white quinoa, uncooked;
  • 100g quick cooking oats;
  • 100g raw seed or nuts (I had chia, sunflower, flaxseed, poppyseeds, pepitas, sultanas, sesame, cacoa nibs, but use whatever you like, even if it’s just of one of those);
  • 2 teaspoons ground cinnamon;
  • 30 ml maple syrup;
  • 1 tablespoon vegetable oil.

To serve:

  • Fat free/low fat Greek yoghurt (I find natural too sour);
  • Fresh fruit or defrosted mixed berries to serve.

Preheat the oven to 180 degrees Celcius and line a baking tray with non-stick baking paper.

In a large bowl, combine all of the ingredients and mix well to combine.

IMG_7574Spread the mixture over the baking tray, and bake for 15 minutes or until golden.

???????????????????????????????Allow to cool completely and break it up. It’s not supposed to stick together, so don’t get heartbroken when your large pieces of birdseed break up! This mixture will give you about five servings and will keep in an airtight jar for two weeks.

???????????????????????????????Serve it with natural yoghurt and top with chopped up fresh fruit…and if you’re really short on time and don’t have time to sit and eat (or just want to be all hipster-like), layer it into a jar 🙂 I’ve had it with passionfruit pulp (from a tin unfortunately) and fresh, juicy white nectarines as The Sister and I went on separate shopping trips and accidentally both bought large bags of the gorgeous darlings.

BeFunky_Instant_2.jpgI can guarantee you that this granola will keep you full until lunchtime…! The maple syrup, cinnamon and seed combination is really straight out of heaven. Who said eating healthy was boring and tasteless??

Catch you at the end of the week, lovelies! xx

10 Comments Add yours

  1. Tina @ bitemeshowme says:

    this looks absolutely deeeelish. I love breakfast and I’m one of those who love eating a nutritional breakfast, even after a big night out… though I don’t have too many of those lately .. cough GRANDMA cough…

  2. Great idea for gluten free granola. Breakfast is the most important meal of the day.

    1. Indeed! Thanks for dropping by 🙂

  3. Cheryl says:

    Awesome idea! Which yoghurt brand do you buy? I’ve been on the hunt for a tasty but low-sugar yoghurt for a long time.

    1. Nothing fancy! Just a supermarket brand Greek natural yoghurt. I tried using natural yoghurt for a while but just found it a bit too sour.

  4. You are so virtuous…my idea of a good breakfast in Shin Ramyun with a raw egg in the soup (seriously!). I love hot and hearty breakfasts.

    1. It’s an easy breakfast to take to work..I save the hot and hearty breakfasts for weekends 😉

  5. antiussentiment says:

    A breakfast to make you pet pirate parrot jealous.

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