- ¼ cup extra virgin olive oil
- ¼ cup good quality maple syrup
- 3 cups quinoa flakes
- 1 cup roughly chopped raw walnuts
- ½ cup raw pumpkin seeds
- ½ cup raw slivered almonds
- ¾ cup chopped dried dates
- ¾ cup chopped dried figs
I’m back after a blogging pause with a breakfast recipe to inspire your curiosity.
This recipe was my first experiment at making my own museli. I struggle to find breakfast cereals I really enjoy, and most commercial varieties are too sugary for my liking. I also love to mix it up and try new things, and that’s my wish for you too!
This recipe is my own version of the Quinoa Granola from Gwyneth Paltrow’s newest cookbook It’s All Good. It combines high protein grains, good fats from nuts and seeds, and a sweet kick from dried fruit and delicious maple syrup.
The main ingredient I wanted to experiment with was quinoa flakes. Over the past couple of years, quinoa has become a regular ingredient in my kitchen, and I was curious to try the flakes. Quinoa flakes can be cooked just like porridge, but this recipe toasts them in the oven for a lovely golden crunch.
Make sure you used good quality maple syrup. It is expensive, but so much better than the artificial ‘maple flavoured’ syrups that are available.
Variations on this recipe:
Substitute sultanas or dried apples and apricots for the dates and figs
Swap the dried fruit with fresh fruit
Use other grains such as oats, amaranth or millet
Add shredded coconut to create a different flavour
Play around with the amount of maple syrup and dried fruit, to adjust the sweetness to your liking
Preheat the oven to 200°C (~400°F).
Whisk the olive oil and maple syrup in a large mixing bowl. Add the quinoa flakes and stir to combine.
Spread the quinoa flakes evenly on a lined baking tray and roast. Stir the flakes 1-2 times during cooking to allow even browning to occur. The total cooking time should be around 25 minutes, or until the flakes are dried, crunchy and golden.
Allow the quinoa to cool, and then mix it together with all the remaining ingredients.
Store in an airtight container for up to 2 weeks. Serve with your favourite milk or yoghurt for a great start to the day!
Have you ever made your own museli? What are your favourite ingredients?
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