Quinoa and Pecan Granola Recipe for breakfast or as a snack any time of the day this is the perfect pick me up. The best pleasures in life always come from simple things, combining quinoa and pecan makes for a simple and oh-so-delicious granola recipe!
Quinoa and Pecan Granola Recipe
Ingredients
Dry ingredients
- 150 g Quinoa - rinsed, drained
- 150 g Fine Wholegrain Rolled Oats - gluten-free
- 120 g pecan nuts - coarsely chopped
- 50 g linseed
- ½ tsp cinnamon
- ½ tsp bourbon vanilla powder
- ¼ tsp salt
- ¼ tsp ground cardamom
- 1 pinch nutmeg
Moist ingredients
- 1 dl Coconut Syrup - or maple syrup
- 50 g CoccoMio Coconut Oil
Instructions
- In a large bowl, mix the quinoa with all the other ingredients up to and including the nutmeg.
- Gently warm the maple syrup and coconut oil in a small pan and mix into the dry ingredients. Spread the mixture on a baking tray lined with baking paper.
- Roast for approx. 60 mins. in an oven preheated to 140°C, stirring occasionally with a fork. Remove the granola from the oven and leave to cool.
Notes
Indulge by adding some coconut chips once the granola is cool. This will give you extra fibre and MTC to sustain you during the day.
This granola keeps for about 1 month in a closed container but we bet you that it won’t last near as long!
CoccoMio, we’re just nuts about coconut and only the best will do!
