Your kitchen will smell amazing when baking this because of the cinnamon, almond butter and maple syrup. To mix things up a little, we’ve opted for quinoa flakes in place of oats for this granola. And to add a little bite we’ve thrown in some yummy macadamias.
Quinoa is actually a type of seed and is one of only a few plant foods that contains all essential amino acids. So subbing quinoa flakes in place of oats will add a little more protein to your brekkie. It also adds some unsaturated fats, like oleic acid and alpha-linolenic acid, which has been shown to improve insulin sensitivity – this is particularly beneficial for diabetics and pre-diabetics. The macadamia nuts adds a healthy dose of calcium, magnesium, iron and energy boosting B vitamins.
- 150g quinoa flakes (you could also use regular oats)
- 2 TBSP almond butter
- 2 ½ TBSP coconut oil
- 2 ½ TBSP maple syrup
- 40g macadamia nuts – roughly chopped
- 2 TBSP almond meal
- 1 tsp cinnamon powder
- Preheat the oven to 150°C.
- Melt the coconut oil in a pot on a low heat.
- Stir in the almond butter, maple syrup and cinnamon.
- Combine the macadamia nuts with the quinoa flakes and almond meal.
- Pour the coconut oil mixture over the quinoa mixture and mix well.
- Pour the mixture into a baking dish – we prefer to use a ceramic dish because it’s less likely to burn!
- Bake for 30-35 minutes – making sure to stir every 5-7 minutes.