There’s nothing as nourishing or wholesome than the smell of fresh baked goods in the home, and this choc puffed granola is sure to become one of your baking favourites in no time. I’ve used quinoa puffs for this recipe as a variation on the traditional oats used in granola for added valuable plant-based protein, and walnuts rich in omega 3 fatty acids to support cardio-vascular health, cognitive function and satiate the appetite.
Choc Puffed Granola
GF : DF : RSF : VEGAN
4 cups quinoa puffs
1 cup walnuts
4 tablespoons coconut oil, melted
3 tablespoons maple syrup
4 tablespoons raw cacao powder
1/2 teaspoon cinnamon
Preheat oven to 170C and line a large baking tray with greaseproof paper.
In a large mixing bowl combine quinoa puffs and walnuts. Whisk together coconut oil, maple syrup, raw cacao and cinnamon in a separate bowl then pour over dry ingredients and mix to coat evenly.
Spread onto tray and bake for 10 minutes, tossing the mixture at half way.
Cool on tray completely, then mix through additional ingredients if desired.
Best served with almond milk or a dollop of coconut yoghurt and baked fruits.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.