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Quinoa Granola

This deliciously crunchy granola is given superfood status with the addition of some tasty quinoa (pronounced keen wah) The Incas have known it all along, for thousands of years regarding it as the 'mother grain' containing all eight of the essential amino acids. It has also been recognised by the United Nations as a supercrop for not only its awesome health benefits but that it's easy to digest and gluten-free.

All the facts suggest it's as close to a perfect ingredient as you can get! We particularly love it when it's added into this sweet crunchy homemade granola, mixed with creamy Greek yogurt and topped off with juicy, plump blueberries. 

Enjoy! Gill X

Preparation Time:
15 minutes
Cooking Time:
25 minutes
Serves: 6-8


  • 100g oats
  • 100g quinoa uncooked
  • 50g almonds
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 50g goji berries
  • 100g shaved coconut
  • 1tsp salt
  • 1tsp cinnamon
  • 2 tbsp melted coconut oil
  • 100g honey


    1. Preheat the oven to 180C / 350F
    2. In a large bowl stir in all the ingredients except the shaved coconut and mix until combined. Spread the mixture onto a parchment lined baking sheet and pop in the oven for 20 minutes, stirring halfway through.
    3. Remove the baking sheet from the oven and sprinkle the coconut shavings evenly over the top. Bake for another 5 minutes to toast the coconut. Remove and cool.
    4. Either serve immediately. I had mine with greek yoghurt and fresh berries. Otherwise store in a sealed container for up to two weeks.