Chocolate Granola…yum I hear you say. But what’s the deal with the Quinoa?
Don’t be concerned. I haven’t got mad and started putting salad ingredients in my breakfasts.
Quinoa is in fact a superfood. In fact it might just be ‘the’ superfood of the moment. Sure it has a lovely nutty taste and a ricey texture, but it is so much more. Referred to by the Incas as the ‘Mother Seed’ it is naturally gluten free, high in protein, low GI and contains all those good omega-3 fatty acids. This was definitely a successful attempt of finding new uses for it. I came up with the idea whilst midway through cooking a batch of Granola, which I am a massive fan of … (just check out how I make it here) and at the last minute chucked it in. I wanted to see if it would work with the Oats and bind enough at the beginning to get a good crispy texture later. Luckily it did. It added a nice extra crunch, really complementing the combination of textures of the Seeds and the Oats. A perfect way to start the morning.
For anyone that hasn’t yet explored the delights of Quinoa, in other ways than salad then I urge you to do so. My friend Madeline Shaw makes a cracking fruity Quinoa Porridge recipe which will knock your healthy socks off. Get creative!
- 200g Oats
- 200g cooked Quinoa
- 100g lightly toasted Flaked Almonds
- 50g Mixed Seeds (I used Sunflower and Pumpkin)
- 2 tbs Butter/ Coconut/ Rapeseed Oil
- 75ml Maple Syrup/ Honey
- 100g Light Brown Sugar
- 2 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1 level tsp Salt
- 150g 70% Dark Chocolate, broken in small chunks
Preheat oven to 180 degrees celsius.
Line a baking sheet with parchment paper or grease with a little oil.
If using Butter or Coconut Oil, add to a small saucepan and heat over medium heat, then Stir in Maple Syrup and Vanilla Extract. If using Rapeseed Oil then don’t worry about heating. Just add the Maple Syrup and Vanilla to the Oil
In a large bowl, combine the Oats, Sugar, Almonds, Quinoa, Seeds and Salt. Stir well to combine.
Pour Butter/ Oil mixture over the Oats and Quinoa mixture. Stir with a large spoon until the entire mixture is moistened, add a dash of water, if needed.
Spread evenly on the baking sheet in one layer. Bake for 15 minutes, toss and then bake for 10 minutes more. Toss again, then bake for about 10 more minutes, stirring every 3 minutes or so until the mixture is golden, but not to dark. It should take approximately 25 minutes.
Remove and let cool for about 10 minutes. Pour chocolate chips over top and stir in gently.
Let cool completely for at least one hour before eating.