Gingered Maple and Pecan Quinoa Granola

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I’ve loved Maple and Pecan Granola since I was a child. I remember eating huge bowls of the stuff from the ‘pound shop’ as young as 7 or 8 and I still love it to this day.

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Granola is one of those misleading foods which is associated with being ‘healthy’ but it can actually be just as calorific and full of fat and sugar as a candy bar. Most on the market are artificially maple flavoured and reply on sugar for sweetness and hydrogenated fats for flavour. What’s more, many of them contain honey, something as a strict vegan, I do not eat. Every now and then I find a version which has an ingredient list I am happy enough with to buy for the sake of convenience, but for the most part, I prefer to make my own which is made only of real, natural ingredients and is extra delicious.

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This version contains a little zing of ginger, which, I have just disovered, is not only a fantastic anti inflammatory, nausea reliever and perspiration aid great for fevers, colds and flu – it’s also great for your dental health! Oh, and it’s delicious.

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Try it, it’s much easier than you might think. Oh, and much much cheaper.

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Ingredients: Makes approx 8 3/4 cup servings

Wet:

  • 2 tsp fresh ginger (finely grated) optional
  • 3/4 cup pure maple syrup
  • 1/4 cup coconut oil
  • 3 tbsp almond butter (or other nut or seed butter)
  • 1 tbsp pure vanilla extract
  • 1/4 tsp pure maple extract, optional

Dry:

  • 2 cups porridge oats (gluten free if necessary)
  • 1.5 cups unsweetened crisped rice cereal (brown if you can find it)
  • 1 cup popped quinoa (or quinoa flakes or more oats/crisped rice)
  • 2/3 cup pecan pieces
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground ginger

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Method:

  1. Preheat the oven to 150’c (300’f) and line a baking sheet with non stick parchment.
  2. In a small pan, warm together the wet ingredients just until melded together. Set aside.
  3. In a large bowl, mix together the dry ingredients.
  4. Add the wet mixture to the dry ingredients and stir to coat evenly. Spread out on the baking sheet, an inch or so thick.
  5. Bake for 15 minutes, remove from the oven and stir then return for a further 15 minutes until golden. The granola will harden further on cooling.  Cool completely before storing in an airtight container.

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screenshot-caloriecount.about.com 2014-10-30 16-15-38

 

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15 Responses to Gingered Maple and Pecan Quinoa Granola

  1. Sophie33 says:

    A fantastic easy recipe to follow! I will make it tomorrow morning & then eat it for breakfast! i can’t wait to make it! x

  2. I love healthy, hearty breakfast creations so I just had to hop by from Virtual Vegan Linky Potluck to see your Gingered Maple and Pecan Quinoa Granola recipe and to explore your blog! What a delectable dish! I can’t wait to try your recipe at home.I’m pinning and sharing this! All the best, Deborah

  3. apsara says:

    Quinoa is a great addition to granola! how do you pop it, just dry roasting?

    • Poppy says:

      You can pop it like popcorn but I find it catches quite easily so watch it like a hawk! I buy a bag of ready popped stuff when I come across it…

  4. Pamplemousse says:

    Mmmmmm I am going to have to try this! I love granola 🙂 Thanks for the recipe!

  5. Heidie Makes says:

    Thanks for the recipe! I’m going to do healthy November so definitely going to try out something like this. 🙂

  6. I eat granola year round, but fall is when I really love it. And who knew – another reason to love ginger (for my teeth!)! xoxo

  7. I need like a big barrel of this stuff to keep in my car while I’m driving each day. Better keep it away from those beautiful squirrels you care for 💜;-)

    • Poppy says:

      That would be dangerous Angela! I wouldnt be able to stop grazing on it if I had it in my car! The squirrels would be very happy I suspect 🙂

  8. Hey Poppy, I have never had granole with ginger, I look forward to trying it!! 🙂

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