Quinoa & Buckwheat Granola with Seeds & Apricots
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 55minutes
Total time is 1hours 5minutes
Serve is for 4 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 150grams quinoa
- 115grams rolled oats
- 125grams buckwheat groats
- 85grams sunflower seeds
- 85grams pumpkin seeds
- 85grams chia seeds
- 60grams desiccated coconut
- 100grams walnut pieces
- 1tablespoons ground cinnamon
- 1/3 cup maple syrup
- 60grams coconut oil
- 2tablespoons vanilla extract
- 100grams raisins
- 50grams dried apricots, finely chopped
Nutrition per serving
5000kJ / 1200Cal
5000 Kilojoules or 1200 Calories
57% of daily energy intake*
Protein
30.5grams
Fat
74.0grams
Carbs
95.2grams
Sugars
49.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This is a tasty and filling way to start the day. A spoonful of plain dairy or non-dairy yoghurt would make a fabulous topping.
Method
Step 1 of 6
Preheat the oven to 160°C. Line 2–3 large baking trays with baking parchment.
Step 2 of 6
Put the quinoa in a sieve and rinse under cold running water. Put in a pan with 500ml of water. Bring to the boil, cover, and simmer for 12 minutes or until al dente.
Step 3 of 6
Strain and transfer to a mixing bowl. Add the oats, buckwheat, seeds, coconut, walnuts, and cinnamon.
Step 4 of 6
In a small pan, gently heat the syrup, oil, and vanilla until combined. Stir into the quinoa mixture and leave to soak for 10 minutes.
Step 5 of 6
Spread out 1cm thick on the trays. Bake for 20 minutes, then stir. Turn the oven down to 140°C and bake for 20 minutes, then stir. Cook for 20 minutes more.
Step 6 of 6
Combine the raisins and apricots and divide equally between the trays. Leave to cool completely before transferring to an airtight container, or serving.
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