Quinoa is great for making a nice, crunchy granola. Get your morning in gear with a bowl of this granola complete with pumpkin and sunflower seeds and cinnamon, cardamom, and ginger for great flavor.
By Simone Van Den Berg
Quinoa is great for making a nice, crunchy granola. Get your morning in gear with a bowl of this granola complete with pumpkin and sunflower seeds and cinnamon, cardamom, and ginger for great flavor. Add to yogurt, ice cream, or milk with your favorite fruits.
PrintMaple Quinoa Granola
Quinoa is great for making crunchy granola. Get your morning in gear with added pumpkin, sunflower seeds and warm spices. Try it on desserts, too.
- Category: Breakfast, Baking
Ingredients
Scale
- 275 grams quinoa
- 125 grams rolled oats
- 55 gr sunflower seeds
- 35 gr pumpkin seeds
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 60 ml maple syrup
- 2 tbsp olive oil or other vegetable oil
Instructions
- Preheat the oven to 180 C
- Put all the ingredients together in a large mixing bowl and mix until well combined and you have little lumps forming.
- Spread out over a large baking tray covered in baking paper and put into the oven
- Bake for about 25 minutes or until golden brown and check half way to turn over the granola so it bakes on both sides.
- Once golden take out and leave to cool completely.
- You can keep it in a airtight container for about 2 weeks
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Maple Quinoa Granola
Serves: 2
Ingredients:
• 1¼ cups quinoa
• ½ cup rolled oats
• ¼ cups sunflower seeds
• 2 Tablespoons = 1 teaspoon pumpkin seeds
• ½ teaspoon cinnamon
• ¼ teaspoon cardamom
• ¼ teaspoon ginger
• 4 Tablespoons maple syrup
• 2 Tablespoons olive oil or other vegetable oil
Method:
1. Preheat the oven to 350º F.
2. Put all the ingredients together in a large mixing bowl and mix until well combined and you have little lumps forming.
3. Spread out over a large baking tray covered in baking paper and put into the oven
4. Bake for about 25 minutes or until golden brown and check half way to turn over the granola so it bakes on both sides.
5. Once golden take out and leave to cool completely.
6. You can keep it in an airtight container for about 2 weeks.
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