I picked up some delicious granola from a local Sydney health food store (About Life) a few months ago. It contained so many of my favorite things, like shredded coconut, almonds, chia seeds, pecans, pumpkin seeds, and walnuts. It was so good that I kept the bag for months, vowing to recreate it at home. Well I finally got around to it yesterday and I’m so pleased with the results that I just had to share the recipe with you!
The cool thing about this granola is that it’s made with quinoa flakes instead of oats. I found a box of it at Coles here in Sydney, and amazon.com carries it you can’t find it locally. You could substitute the quinoa flakes with regular oats – just use gluten-free oats if that’s an issue for you.
I used this beautiful large-flake organic coconut, but regular shredded coconut should work too. Just watch it to ensure it doesn’t burn.
I liked how the store-bought granola contained full-sized nuts, so that’s how I made mine. However, feel-free to chop yours up if you prefer them that way.
Either way you cut it (see what I did there?) the result is a nutritious granola that looks as good as it tastes.
It’s perfect in breakfast parfaits – creamy, sweet, crunchy perfection!
To my Australian readers: have you tried this coconut yogurt from Coyo? It’s so rich and creamy – not all slimy like a lot of soy-based yogurts. The Natural flavor (seen here) is rather tart, but if you can get your hands on the Mixed Berry flavor, I guarantee you won’t be able to put it down!
The granola is also great with a splash of vegan milk – soy, almond, rice… whatever floats your boat!
Even my new spoon was excited to get in on the delicious granola action!
TIP – Coconut is one of those “healthy fats” but if you’re especially concerned about fat/sugar, you could leave out the coconut oil/agave, not bake the granola, and enjoying it raw – in a muesli-style.
- Preheat oven to 300°F/150°C and prepare a baking sheet by lining it with parchment paper. Set aside.
- In a large bowl, gently mix the ingredients until fully combined.
- Spread mixture evenly onto the baking sheet.
- Bake for 30 minutes, stirring halfway to ensure the nuts don’t burn.
- Let cool and store in an airtight container, no more than a couple weeks.