Quinoa Granola
Ingredients
3 cups Jungle Oats
1 cup quinoa flakes
1 ½ tbsp fructose
¼ cup canola oil
½ cup maple syrup
½ tsp NOMU Vanilla Extract
¼ cup desiccated coconut
50g pecans, roughly chopped
50g whole raw almonds, roughly chopped
1 tbsp golden flaxseeds
50g sunflower seed
Directions
Preheat your oven to 150° C
Combine the jungle oats, quinoa flakes, fructose, canola oil, maple syrup and Vanilla Extract in a roasting tin and bake for 15 minutes.
Add the coconut and bake for another 30 minutes or until very golden and toasted.
Allow to cool and add the pecans, almonds, golden flaxseeds and sunflower seeds.
Store in an airtight container for up to 2 months.
Tip: For a healthy dessert, you can use this granola to make a delicious fruit parfait. Place the desired amount of granola at the bottom of a small dish/glass, and layer with any flavour of yoghurt and some fresh fruit. Alternatively, you can use granola to replace croutons in a salad.
Ingredients
3 cups Jungle Oats
1 cup quinoa flakes
1 ½ tbsp fructose
¼ cup canola oil
½ cup maple syrup
½ tsp NOMU Vanilla Extract
¼ cup desiccated coconut
50g pecans, roughly chopped
50g whole raw almonds, roughly chopped
1 tbsp golden flaxseeds
50g sunflower seed
Directions
Preheat your oven to 150° C
Combine the jungle oats, quinoa flakes, fructose, canola oil, maple syrup and Vanilla Extract in a roasting tin and bake for 15 minutes.
Add the coconut and bake for another 30 minutes or until very golden and toasted.
Allow to cool and add the pecans, almonds, golden flaxseeds and sunflower seeds.
Store in an airtight container for up to 2 months.
Tip: For a healthy dessert, you can use this granola to make a delicious fruit parfait. Place the desired amount of granola at the bottom of a small dish/glass, and layer with any flavour of yoghurt and some fresh fruit. Alternatively, you can use granola to replace croutons in a salad.
Ingredients
3 cups Jungle Oats
1 cup quinoa flakes
1 ½ tbsp fructose
¼ cup canola oil
½ cup maple syrup
½ tsp NOMU Vanilla Extract
¼ cup desiccated coconut
50g pecans, roughly chopped
50g whole raw almonds, roughly chopped
1 tbsp golden flaxseeds
50g sunflower seed
Directions
Preheat your oven to 150° C
Combine the jungle oats, quinoa flakes, fructose, canola oil, maple syrup and Vanilla Extract in a roasting tin and bake for 15 minutes.
Add the coconut and bake for another 30 minutes or until very golden and toasted.
Allow to cool and add the pecans, almonds, golden flaxseeds and sunflower seeds.
Store in an airtight container for up to 2 months.
Tip: For a healthy dessert, you can use this granola to make a delicious fruit parfait. Place the desired amount of granola at the bottom of a small dish/glass, and layer with any flavour of yoghurt and some fresh fruit. Alternatively, you can use granola to replace croutons in a salad.
Ingredients
3 cups Jungle Oats
1 cup quinoa flakes
1 ½ tbsp fructose
¼ cup canola oil
½ cup maple syrup
½ tsp NOMU Vanilla Extract
¼ cup desiccated coconut
50g pecans, roughly chopped
50g whole raw almonds, roughly chopped
1 tbsp golden flaxseeds
50g sunflower seed
Directions
Preheat your oven to 150° C
Combine the jungle oats, quinoa flakes, fructose, canola oil, maple syrup and Vanilla Extract in a roasting tin and bake for 15 minutes.
Add the coconut and bake for another 30 minutes or until very golden and toasted.
Allow to cool and add the pecans, almonds, golden flaxseeds and sunflower seeds.
Store in an airtight container for up to 2 months.
Tip: For a healthy dessert, you can use this granola to make a delicious fruit parfait. Place the desired amount of granola at the bottom of a small dish/glass, and layer with any flavour of yoghurt and some fresh fruit. Alternatively, you can use granola to replace croutons in a salad.
