Recipe – Homemade Granola

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I recently went on a Food for Health course and one of the things I realised is the quinoa is a complete protein and as you should eat protein at every meal, I thought I would try making my own granola.  So What I do is make the quinoa according to the pack instructions – to make enough granola for me for 2 weeks as I don’t have it every day – I would say it’s about 8 – 10 portions.

Homemade Granola

150g cooked and cooled quinoa
50g of 3 different types of nuts – I vary this – this time I had walnuts, almonds and hazelnuts
50g of pumpkin, sesame and sunflower seeds
1 tablespoon coconut oil
1 tablespoon raw honey – Best if it’s local to you
3 tablespoons of desiccated coconut
1 pack of Urban Fruit Cherries
2 tablespoons of golden linseed
2 tablespoons of chai seeds


  1. Cook your quinoa according to the pack. I usually use 150g and once it’s ready, I leave it to cool in the pot – the aim here is not just to cool it but it should no longer be wet. If you think about if you were using oats these would be very dry and will toast better the drier that they are.  You can dry it on a clean tea towel, but I find this a faff, so tend to just let it cool.
  2. preheat your oven to 180 degrees
  3. When the quinoa is cool – heat the coconut oil and raw honey slightly, just to let the coconut oil become liquid
  4. Chop all of the nuts and at to the cooled quinoa, also add in your pumpkin, sunflower and sesame seeds to this pot, then add the liquid of honey and coconut oil and mix this all together – then get a large baking tray – I actually use my roasting tin as it has high sides and I can mix it all easily without spilling it half way through cooking.
  5. Pop this in the oven, I usually take it out and stir it after 10 minutes then put back in for another 10 minutes – You don’t want to overdo it as you’ll get a burnt tasting granola
  6. Once it’s done, remove from oven and let it cool.
  7. Once it has cooled, add in your chai seeds, golden linseed, coconut and dried fruit and mix again.
  8. Keep this in an airtight container for up to 3 weeks

I serve mine with yeo valley live yogurt, but you can serve with whatever you like – you can even have it with milk.


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