|Prep Time: 15mins||Cook Time: 30mins|
|Ready in: 45|
This recipe uses stevia to replace sugar and coconut oil instead of syrups to help bind. I also use puffed quinoa, which adds crunch and also has a high protein content which helps keeps you fuller for longer and helps burn fat and promotes definition. Plenty of mixed nuts and seeds which help provide a good source of omega oils for healthy hair, skin and also repair your muscles from exercise and give energy for the day ahead.
200 g of organic rolled Oats
50 g of puffed Quinoa (Or Puffed Rice )
60 g Stevia Erylite (Zero Calories, Zero GL, Tooth friendly)
3 tbsp. Coconut Oil (melted to liquid)
handful of unsweetened desiccated coconut or coconut shavings
handful of dried cranberries and/or dried blueberries
handful of flaked almonds
handful of nuts (rough chopped) Recommend almonds & walnuts
handful of pumpkin seeds, sesame seeds & Linseed
1 tsp. Cinnamon
* You can alter the nuts and seeds to your fancy
Preheat your oven to 150C. Line a baking sheet with parchment paper.
In a large bowl combine the oats, puffed quinoa, Stevia Erylite, cinnamon & seasalt.
In a small pot melt the coconut oil to liquid state.
Pour the coconut oil over the oats and mix well.
Spread out the mixture evenly, in one layer, onto the lined baking sheet.
Bake in the oven stirring every 10 minutes to keep it from burning.
After 30 minutes, add the coconut, nuts and seeds (If you add them earlier, they will burn).
Bake for an additional 10-15 minutes. When your granola sounds \'crispy\' it\'s done.
Remove from the oven, add the dried berries. Let it rest for about 15 minutes. Do not stir. While resting, the granola will have a chance to stick together and clump up.
When completely cool, store your granola in an airtight container or in a Zip loc bag in the freezer (if it wont be used within a week).
Enjoy this granola with some greek yogurt and if desired some fresh fruit