Here are three of our favourite recipes…
Chocolate Chip Quinoa Granola
These cacao-infused clusters are the perfect balance between sweet and salty, studded generously with dark chocolate chips.
- 1 and 1/2 cup oats
- 1/2 cup quinoa (uncooked)
- 1/2 cup walnuts, chopped
- 1/4 cup coconut flakes
- 1/4 cup cacao powder
- 3 tablespoons coconut sugar
- 1/2 cup maple syrup
- 4 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon Himalayan/sea salt
- 1/2 cup chocolate chips or PRESS cacao nibs
- Preheat the oven to 160 C and line a large baking tray with greaseproof paper.
- In a large bowl, add the oats, raw quinoa, walnuts and salt.
- In a pan, melt the coconut oil over a low heat, then remove from heat and stir in the vanilla, maple syrup, coconut sugar and cacao/cocoa powder until smooth.
- Pour the liquid mixture into the bowl and mix well stir until all ingredients are coated.
- Spread the granola mixture on the lined baking tray. Bake for 15 minutes, remove from oven and stir it to ensure even baking. Add the coconut flakes, then return to the oven for a further 10-15 minutes.
- Scatter the chocolate chips and allow to cool fully before storing in an airtight container.
Nutty Cinnamon Granola
This is an absolute winner! The texture combines toasted nuts and seeds, baked oats and chewy sultanas, with sweet undertones from the maple and cinnamon.
- 2 1/2 cups of oats
- 1/2 cup of ground almonds
- 1/2 cup of almond flakes
- 1/2 cup of chopped pecans
- 1/4 cup of flax seeds
- 1/2 cup of pumpkin seeds
- 1 cup of sultanas
- 4 tbsp of coconut oil
- 3 tbsp of maple syrup
- 3 tsp of cinnamon
- Preheat the oven to 180 C.
- Melt the coconut oil on a low heat on the stove with the maple syrup and cinnamon until it dissolves into a smooth liquid.
- Add all the dry ingredients (except the sultanas) to a large bowl, and mix together.
- Pour the sweet liquid into the bowl and keep mixing.
- Spoon the mixture onto a lined baking tray and bake for about 30 minutes at 180 C, opening the oven every 10 minutes so that it bakes evenly and doesn't burn. 5 minutes before it the end, stir in the sultanas.
- Remove the tray from the oven and allow it to cool so clusters form, before storing it in an airtight container at room temperature to keep it crunchy.
Salted Almond Butter & Coconut Granola
This is one for any nut butter addict out there! Bonus: it’s all in one bowl = less mess to clean up.
- 2 cup of jumbo oats
- 1/2 cup smooth almond butter
- 6 tablespoons of maple syrup
- 4 tablespoons of coconut oil, melted
- 1/4 cup coconut chips
- 2 teaspoons sea salt
- Preheat the oven to 170 C and line a baking tray with greaseproof paper.
- Combine all the ingredients, except coconut chips, in a large bowl and mix well.
- Spread the granola mixture on the lined tray with a spatula, and pack it together so that clumps form.
- Bake for 15 minutes, then remove from the oven and stir to ensure even baking. Sprinkle over the coconut chips, pack together tightly, and return to the oven for a further 10 minutes, then allow to cool fully before storing in an airtight container.
Follow Eli as she shares her tasty and nourishing recipes on www.elibrecher.co.uk