Chunky Quinoa Granola

, from Issue #48. August, 2015
Photography by Manja Wachsmuth.
Chunky Quinoa Granola

With gluten-free products now commonly available, it’s easy to whip up a batch of crunchy granola packed with seeds and grains.


1¼ cups gluten-free oats
¼ cup golden flaxseed meal
½ cup quinoa
2 tablespoons chia seeds
½ cup skin-on almonds, roughly chopped
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
½ cup raisins
½ cup each chopped dried dates and apricots
1 teaspoon each ground allspice, ginger and cinnamon
½ cup organic, virgin coconut oil
½ cup honey, maple syrup or agave syrup
1/3 cup nut butter (use either almond, cashew or peanut)


Preheat the oven to 150˚C.

Combine all the dry ingredients in a large bowl.

Put the coconut oil, honey and nut butter in a small saucepan and warm gently until the nut butter has melted, whisking to combine. Pour onto the dry ingredients and mix so everything is really well coated. Tip onto a large lined baking tray and spread to a thin layer, pressing down with your fingertips or a spatula. Bake for 25 minutes, turning and pressing the mixture flat again after 15 minutes.

Remove from oven and leave on the tray until totally cooled. Carefully transfer to an airtight container to maintain the shape of the larger pieces, otherwise it will break up like regular granola.

Pantry note: There are several good gluten-free product brands, but my favourite is Bob’s Red Mill. All the above ingredients are available from health-food shops and good food stores.