It was my first homemade granola…and although I liked it, I wasn’t won over by it and making another batch didn’t feature high on my list…clearly!
I was still in the low calorie mindset at that stage and breakfast hadn’t yet become my favourite meal of the day. Calories rich granola, however tasty, wasn’t exactly high on my list of go to breakfast foods even if it was a healthified homemade version.
Oh my how things of changed! Breakfasts are now my most calorific meals of each and every day. Separated in to two during the week (smoothie and oats, fruit yoghurt bowl and cereal bar/cake or bagel…the endless tasty alternatives!) and filled with pancakes and parfaits at the weekend.
When I saw Sonia’s grain free granola last week I was inspired and my granola craving was officially ignited! Armed with quinoa flakes and amaranth I got to making.
I adapted the recipe a little, including some porridge oats and leaving out some of the quinoa flakes in an effort to save some for this weeks quinoa flake bakes (this girl has plans!). I also made a smaller batch seen as I had the foresight that this granola would leave me wanting nothing more than to experiment with different flavour combinations.
I was right of course! Granola making is on the cards first thing tomorrow morning. Chocolate and coconut are to be the key features, here’s hoping it’s as magical as I’m imagining! I’ve eaten my way through half of this batch, it’s so good sprinkled on fruit and yoghurt or layered up parfait style…a simple bowlful with almond milk is also pretty darn tasty!
Just sweet enough, deliciously crunchy with a nice bit of chew. The perfect granola.
What’s your favourite type of granola?
Almost Grain Free Light Summer Granola (adapted from The Healthy Foodie)
Preparation Time – 5 minutes
Cooking Time – 30 minutes
- 3/4 cup (75g) rolled oats
- 1/2 cup (55g) quinoa flakes
- 1/2 cup (90g) amaranth
- 1/4 cup (40g) buckwheat groats
- 1/4 cup applesauce
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 cup (40g) chopped almonds
- 1/4 cup (30g) pumpkin seeds
- 1/4 cup (30g) goji berries
- 1/4 cup (40g) dried apricots diced
- 1/4 cup (15g) shaved coconut
- Preheat oven to 150C (300F).
- Puff amaranth by place it in a pot over a medium heat 1-2 tablespoons at a time. Cover the pot and shake until the grains all pop to ensure they don’t burn.
- Mix together oats, quinoa flakes, puffed amaranth, buckwheat groats, chopped almonds, pumpkin seeds, coconut and cinnamon.
- In a separate bowl mix together applesauce and maple syrup.
- Add wet to dry. Stir well until evenly combined.
- Lay out mixture on a non stick baking tray and place in the oven for 15 minutes.
- Remove and toss before returning to the oven for a further 15 minutes.
- Add apricots and goji berries and stir well to combine. Leave to cool for a couple of hours before sticking in a jar or seal tight container.