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Quinoa Granola with Maple Syrup & Pecan [vegan] by The Flexitarian

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 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 1 large jar
Calories 2695 kcal

Equipment

  • baking tray
  • mixing bowl

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
Keyword granola, quinoa
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