It’s by far, my most favourite granola of all time. Some granola recipes are too sweet, sticky, heavy, fatty, or filled with random stuff I don’t like (such as raisins). This one is simple, light, just sweet enough, and delightfully crunchy.
- ½ cup melted coconut oil
- ½ cup pure maple syrup
- 3 cups quinoa flakes
- Pinch of sea salt
- ¾ cups dried figs (finely chopped)
- 1 cup walnuts (roughly chopped)
Preheat oven to 400 degrees.
In a large bowl, whisk together coconut oil and maple syrup. Add quinoa flakes and stir until all ingredients are combined.
Spread quinoa mixture onto parchment or Silpat lined baking sheet and sprinkle with a pinch of salt. Bake for about 20 to 22 minutes, stirring occasionally. Quinoa is done when lightly golden brown. Let cool.
Once quinoa is cooled, combine with figs and nuts and store in an airtight container for up to two weeks.
Recipe adapted from Gwenyth Paltrow’s ‘It’s All Good’, found on Fit Sugar