Although I love a good old fashioned oats based granola, it can get a bit too much when you want to sprinkle it on top of your porridge, oats on top of oats? You know what I mean.

So this granola has been one of my recent favourite toppings for overnight oats, smoothies, chia puddings and even desserts. It’s the perfect post work out breakfast or snack as it’s jammed packed with protein thanks to the quinoa, chia seeds, nuts and seeds.

I like to make huge batch because it safely keeps in an air tight jar for up to 4 weeks so whenever I fancy something crunchy and a bit sweet I can always grab and handful. As always I personally believe than making your own is much better than buy it in the store as you can decide exactly what goes into it and this case you can also decide how much sweetener you want to add. I like to keep my granola quite low in sugar, so I have only used dried apricots which mixed with the cashew butter and coconut oil create the most delicious, sticky sweet paste!Feel free to add a bit of maple syrup or honey if you like it sweeter.

Ingredients:

2 cups of cooked quinoa

¾ cup of buckwheat groats

1 cup of  coconut chips

½ cup of chia seeds

½ cup of pumpkin seeds

½ cup of sunflower seeds

1 cup of dried apricots ( try to buy the ones without any sulphites)

2 tablespoon of coconut oil

2 tablespoon of cashew butter (almond butter will work as well)

1 cup of mixed chopped nuts or the nuts of your choice ( I have used a mix of almonds, pecans and brazil nuts)

1 tablespoon of cinnamon powder

Optional to add after the granola is baked:

1 cup of goji berries

1 cup of quinoa or brown rice pops

Start by preheating the oven at 150 degrees Celsius.

In a food processor combine the chopped dried apricots, nut butter and coconut oil until a sticky paste starts to form.

In a separate bowl combine your other ingredients: quinoa, buckwheat, coconut chips, chia seeds, seeds and the chopped nuts. Sprinkle the cinnamon powder and mix well. Add the sticky paste and with your fingers massage it into the granola until it’s evenly spread.

Cover a large baking tray with parchment paper and spread the granola on it. Place the tray in the oven and bake for 10 minutes. Give it a good stir so the bits on top will not get burned. Place it back in the oven for another 20 in total. Every 10 minutes I would recommend to stir to avoid burning.

Once is all nice and gold  take it out of the oven and leave it to cool for at least 20 minutes. Once cold add the goji berries and quinoa or brown rice pops (if using) Store it in air tight jar for up to the 3-4 weeks.

I love serving mine with almond milk or coconut yogurt with fresh fruit.