This homemade oat and quinoa granola is really easy to make and really tasty and crunchy too. It’s full of protein and fibre to give you lots of energy and keep you full for longer. Granola tastes great with either milk, organic Greek yoghurt, homemade milk kefir or on its own to munch on as a mid morning snack. Add some fresh fruit or dried fruit for extra goodness. You can use a food dehydrator for drying out any excess fresh fruit you have at home. It makes a great addition to homemade granola or muesli. A dash of nutmeg or cinnamon also works really well to give your granola more of a kick! You can make your granola into energy balls or breakfast bars instead for eating breakfast on the go or as a mid morning snack.



Homemade Oat and Quinoa Granola –¬†Ingredients:


250g/9oz oats
125g/4.5oz quinoa (uncooked)
125g/4.5oz slithered or roughly-chopped almonds
30g/1oz raw organic local honey
2 tbsp. melted organic coconut oil
1/2 tsp. freshly ground pink Himalayan salt
1/2 tsp. ground cinnamon/nutmeg
125g/4.5oz shaved coconut (or 85g/3oz grated coconut)
160g/6 oz. dried apricots/dried cherries/dried cranberries
160g/6 oz. mixed chopped nuts & seeds



Preheat oven to 180 degrees centigrade.
In a large bowl, stir together the oats, quinoa, almonds and mixed nuts, honey, coconut oil, salt and cinnamon until combined. Spread the mixture out on a foil- or parchment-lined baking tray. Bake for about 20-25 minutes, stirring once halfway through. Remove tray from the oven and sprinkle the shaved coconut evenly over the top of the granola mix on the baking tray. Bake for an additional 3-5 minutes (watch closely) until the coconut is toasted. Remove and allow to cool, then stir in the dried fruit and toss to combine the granola mixture. Serve immediately or store in a sealed container for up to 2 weeks.