Quinoa Granola with Maple Syrup & Pecan [vegan]

A delicious and healthy way to start the day.

4 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 10

Cook Time 40

Total Time 50

Course Breakfast & Brunch

Cuisine American

Servings large jar

Calories 2695 kcal

Equipment

oven tray

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

100 g rolled oats
100 g buckwheat flakes
100 g quinoa flakes
3 Tbsp chia seeds
7 Tbsp maple syrup
6 Tbsp vegetable oil or coconut oil
3 handfuls of pecan nuts
2 handfuls of pumpkin seed
2 handfuls of golden linseed
2 handfuls of dried cranberry
1 handful of dried blueberry

Instructions

Preheat the oven at 160ºC/325ºF/gas 3.
Mix gently together the oats, quinoa flakes, buckwheat flakes, chia seeds and roughly chopped pecans.
Carefully stir in the oil and maple syrup until all ingredients are well blended together.
Tip the granola onto a large baking tray lined with a baking sheet. Spread a little as you would do with the top of a crumble. You do not want it too thin.
Bake for 20 mins. Mix & spread the granola a little bit more. Bake for another 20 mins or so (checking every 10 mins) until you get your optimal crunchiness. Switch off the oven and leave granola to "dry" inside for 2 hours or so.
Once cooled down, add the pumpkin seeds, linseeds, cranberries and blueberries. Store in an airtight container.

Nutrition

Serving: 55gCalories: 2695kcalCarbohydrates: 382gProtein: 46gFat: 117gSaturated Fat: 73gPolyunsaturated Fat: 15gMonounsaturated Fat: 15gTrans Fat: 1gSodium: 43mgPotassium: 1623mgFiber: 46gSugar: 139gVitamin A: 22IUVitamin C: 1mgCalcium: 482mgIron: 15mg

Find this recipe online:

Quinoa Granola with Maple Syrup & Pecan [vegan]

https://theflexitarian.co.uk/recipe-items/maple-syrup-pecan-quinoa-granola-vegan/