I know, I know. Granola again. Sorry I couldn’t help it. The thing is that I’ve become completely obsessed with quinoa and want to add it to everything. So why not have it for breakfast as well? My absolute favourite meal of the day! It turned out just great. I even dare say it is my favourite recipe on granola so far. Well, this one and probably also my recipe on grain free granola.
Granola is super healthy and very filling due to the high protein content. Additionally it is very low in cholesterol.
On a totally other note: I ran my first half marathon!!!
Yay! I’m so happy. And it went just fine. My dad and I ran around the lake last Saturday, which was funny because I’ve biked around it hundreds of times but I’ve never walked or run. The spring is here so the weather was nice and we even got a little bit of sun. And now I’m proud to say I can run a half marathon (:
For this recipe I did get a little inspiration from Gimme Some Oven.
Preheat oven to 175°C / 350°F.
Rinse the quinoa in a fine strainer. Tranfer to a big bowl. Add in the oats. Chop the almonds roughly and add them to the bowl.
Melt the coconut oil together with olive oil and honey on a pan. Pour over the oat-quinoa-almond mix and stir very well.
Spread the mixture out on a baking sheet with non-stick paper and bake for approx. 25 minutes stirring from time to time to make sure the edges don’t burn.
Let cool. Cut the figs into smaller pieces and mix into the granola. Store in an airtight container.
* My mom said she’s prefer it a little sweeter than this.