Quinoa Granola with Olive Oil and Rice Malt Syrup

This recipe is delicious! It has to be one of my favourites so far and it is so so easy to make and lasts for 2 weeks in jars or containers. You can also eat is as a snack in the afternoon or for morning tea like you would a trail mix.


I had mine with sliced bananas on top with a bit of rice milk for breakfast this morning but you could use lactose free yoghurt and some blueberries or anything thats on the low FODMAP diet ... Bananas, raspberries, kiwifruit ....

This makes 6 cups, I will be making double next time as I have a feeling I will get through it pretty quick!

Ingredients:

1/2 cup extra virgin olive oil
1/2 cup rice malt syrup (You can also use maple syrup if you wish)
3 cups quinoa flakes (I just got these from coles)
Sea Salt
1 1/4 cups of raw walnuts, chopped roughly
1 1/4 cups pumpkin seeds, chopped roughly (optional)

Method:

1. Preheat oven to 200 degrees celsius (400F)
2. Whisk together the olive oil and rice malt syrup (or maple syrup) in a large mixing bowl
3. Add the quinoa flakes, stirring to combine thoroughly.
4. evenly spred the quinoa on baking paper lined tray and sprinkle with a pinch of salt.
5. Stir every now and then untilthe flakes are dried and crunchy and a lovely golden brown, about 25 mins.
6. Let the quinoa mixture cool completely before mixing in the nuts.

Enjoy!