Quinoa and nut granola

Quinoa and nut granola

Total: 1 hr 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 682 kcal
, Fat: 45 g
, Carbohydrate: 63 g
, Protein: 16 g


400 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Dry ingredients

150 g quinoa, rinsed, drained
150 g fine whole-grain rolled oats (gluten-free)
120 g pecan nuts, coarsely chopped
50 g linseed
½ tsp cinnamon
½ tsp bourbon vanilla powder
¼ tsp salt
¼ tsp ground cardamom
1 pinch nutmeg

Moist ingredients

1 dl maple syrup
50 g coconut oil
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How it's done

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Dry ingredients

In a large bowl, mix the quinoa with all the other ingredients up to and including the nutmeg.

Moist ingredients

Gently warm the maple syrup and coconut oil in a small pan and mix into the dry ingredients. Spread the mixture on a baking tray lined with baking paper.

To bake

Approx. 60 mins. in an oven preheated to 140 °C (convection), stirring occasionally with a fork. Remove the granola from the oven and leave to cool.

Good to know
Shelf life: Store in an airtight container for approx. 1 month.
Tip: Once the granola has cooled, mix in the coconut flakes.

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