Ingredients

4-5 tablespoons liquid coconut oil

100 ml maple syrup

150 g puffed quinoa

200 g almond flakes

100 g oat flakes

50 g pumpkin seeds or coconut flakes

1 teaspoon cinnamon

1 teaspoon vanilla

preparation

Preheat the oven to 180°C top/bottom heat.

Place all dry ingredients in a large bowl and mix well. Then add the melted coconut oil and maple syrup and stir until well combined.

Spread the mixture on two baking sheets lined with baking paper and place in the oven for about 15-20 minutes. Carefully turn the granola halfway through the baking time so that it can brown evenly.

Allow to cool completely and then pour into an airtight jar - this will keep the quinoa granola nice and crispy.

note

The baking time may vary slightly depending on the oven, so it's better to check the oven often so that the granola doesn't get too dark.