This recipe for quinoa granola is perfect with fresh berries and yogurt or milk. An easy, fantastic recipe that will fill you up with a healthy breakfast!
I just told you yesterday how I rarely write about new cookbooks yet here I am with another one for you! I really love Donna Hay’s recipes and the photographs in her magazine are always stunning – so I just couldn’t resist it when I was offered her newest cookbook for review, especially when I spied this recipe for Quinoa Granola.
The book – Donna Hay, FRESH and LIGHT – is stunningly gorgeous and filled with fantastic recipes. The Quinoa Granola recipe was the first dish I wanted to make although it was really difficult to decide as ALL of the recipes are worth drooling over. This Quinoa Granola really called to me – one of my favorite breakfasts is Quinoa Oatmeal so I figured that Quinoa Granola was a sure winner. It was and I can’t wait to make my own variations.
This Quinoa Granola recipe is less sweet than your typical granola. It’s a bit more crumbly, too; on the second batch I increased the maple syrup from 1/4 cup to 1/3 which helped it stay together more like what I’m used to. But I loved the recipe as-is, too – it’s just sweet enough and it’s a perfect sweet once I added yogurt and fresh berries.
Although most of the recipes in the cookbook are “light” in terms of fresh ingredients and lots of vegetables, fish, grains, etc., there’s definitely something here for everyone. The “Grilled Steak with Green Salsa” looks to-die-for and the desserts look better-than-heavenly! Of course, the gorgeous photography certainly doesn’t hurt.
The book would make a great hostess gift for Easter or any spring or summer parties. It’s not hardcover but it’s not your typical softcover, either – it feels somewhere in-between. The cover photo is gorgeous and it’s on the larger side for a cookbook.
Back to this quinoa granola…if you’re looking for something a bit different from your run-of-the-mill granola you should definitely give it a try. Although it’s fantastic with yogurt and berries, I’m sure it would be delicious with almond milk or any other milk product. It makes a great snack, too – I can attest to that!
The market I shop at was out of sunflower seeds so I used roasted, salted pumpkin seeds with success. I also added a few pinches of salt before mixing and increased the maple syrup to 1/3 cup. But this is all personal preference; the recipe is delicious as written. The granola will keep in an airtight container for 2 weeks.
- 1 1/2 cups 300g white quinoa
- 1 1/2 cups 135 g rolled oats
- 1/2 cup 70 g sunflower seeds
- 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 2 tablespoons vegetable oil
- fresh berries and thick plain yogurt (to serve)
- Preheat oven to 350F (180C). Place the quinoa, oats, sunflower seeds, cinnamon, maple syrup and oil in a bowl and mix well to combine (I mixed the dry ingredients first, then added the maple syrup and oil and mixed again).
- Spread the mixture over 2 baking trays lined with non-stick baking paper (such as parchment). Bake for 15 minutes or until golden.
- Allow to cool. Serve the granola with fresh berries and yogurt.