Sometimes I stare at this screen for so long I think my eyes might turn into rectangular shapes. Willing words to flow into this box, but sometimes it doesn’t happen so easily. And that’s OK, sometimes just the recipe will do. So here it is.
I love granola, however recently my teeth have been super sensitive and I find most granola is too crunchy for my soft teeth. Once in a while, I’ll treat myself and ignore the sensitivity so I can enjoy one of my favourite things. This granola has a bit of everything, just the way I like it.
Whenever I cook quinoa, I cook WAY too much, and sometimes don’t know what to use the leftovers for. This is a great recipe to use it up. Oh, don’t forget this one too.
Good Morning Granola (v) (gf)
Makes one extra – large glass jar
250g organic oats (I used certified gluten-free)
200g cooked quinoa
60g mixed seeds (I used pumpkin, pine and sunflower)
2 tablespoons chia seeds
50g cacao nibs (optional)
30g fresh ginger (grated)
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 scant teaspoon ground nutmeg
3 tablespoons coconut oil
80ml maple syrup / agave
1 teaspoon vanilla essence
*1 egg white* – I used this as I find it helps the granola clump together. If you want your granola vegan, just leave it out.
Preheat oven to Gas Mark 3 / 180 C and line a baking tray with greaseproof paper.
In a large bowl, mix all the dry ingredients, add grated ginger.
In a pan, melt the coconut oil, stir in your maple syrup/agave and vanilla. Set aside for a few minutes, then add the egg white and whisk liquid.
Pour the wet ingredients into the bowl and mix very well.
Spread the mixture onto your baking tray and bake in oven for approx. 45 mins, stirring often to avoid burning. You may have to bake this in batches.
Enjoy in a large bowl with a generous helping of cold almond milk.