Recipes
Puffed Granola
40 mins
40 mins
Serves 6 Cups
Serves 6 Cups
Fruity, nutty, crunchy and packed with goodness; this granola is perfect layered with yoghurt and fresh fruit or a generous pour of your favourite milk. It hits the spot at breakfast, brunch or even the three o’clock hunger pangs. This granola uses puffed gluten-free grains instead of oats and it’s totally up to you to choose your favourite fruit and nuts to add for ultimate satisfaction.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
Print recipe
Ingredients
- 1/2 Cup coconut or preferred oil
- 1/2 Cup maple or date syrup
- 1 Tbs cinnamon, ground
- 1 Tbs vanilla extract
- 2 Cups quinoa, amaranth, buckwheat or millet puffs (or a combined mixture of all three)
- 2 Cups nuts and seeds, coconut chips, almonds, hazelnuts, cashew pieces, walnuts, sunflower, pumpkin, hemp seeds, sliced or roughly chopped
- 1 1/2 Cups dried fruit, dates, apricots, figs, roughly chopped, raisins or cranberries
- 1/3 Cup cacao nibs
Directions
- Gather your ingredients and preheat the oven to 150°C.
- Measure the coconut oil and syrup into a pot and heat on a low temperature until the coconut is melted (omit this step if using a liquid oil, whisk the oil and syrup together).
- Add the cinnamon and vanilla, stir through.
- Measure the puffs and nuts into a large tray, then pour the oil and syrup mixture into the tray and stir together to coat.
- Bake for 30 minutes, until dry to the touch, stir every 10 minutes to make sure it all toasts evenly.
- Remove the tray from the oven, add the dried fruit and cacao nibs and stir through, leave to cool. Store in a jar or cereal tin.
