Quinoa granola

Step 1/4

• 200 g quinoa

• pot

Wash the quinoa well in a sieve before cooking. Simmer quinoa with about 200-250 ml of water over medium heat for approx. 15-20 min. until the quinoa has absorbed the water. Then let it drain a little bit.

Step 2/4

• 40 g unsweetened shredded coconut
• 6 tsp chia seeds
• 4 tbsp coconut oil
• 120 g sliced almonds
• 230 g honey
• 1 capsule Bourbon vanilla extract

• bowl

Mix all ingredients together and stir well. If you have a solid coconut oil, you can melt it beforehand. However, if the quinoa is still hot when mixing, it also works well without the melting.

Step 3/4

• baking sheet

Then spread the whole mixture on a baking tray lined with parchment paper and distribute evenly. Bake at 165°C/325°F for approx. 15-25 minutes until crispy. Occasionally stir the mixture in between. (The exact time depends on how much water your quinoa has absorbed and how long it takes to release it). It is done when everything is light golden brown and crunchy.

Step 4/4

• 120 g raisins (for garnish)

When everything is as crunchy as you like, you can take the tray out and let it cool down a bit. When it is no longer hot and does not stick together, you can store it in a container and use it as desired for yogurts, bowls or the like. If you want you can add raisins after baking or even a some shredded coconut.

Enjoy your meal!