Chestnut, Freekeh and Quinoa Granola
Ingredients
- for the granola
- 1 x 250g pouch merchant gourmet simply cooked freekeh
- 1 x 180g pouch merchant gourmet chestnuts, thinly sliced
- 100g walnuts, quartered
- 150ml agave syrup
- 150ml grapefruit juice / keep the zest for later
- 3 tsp vanilla extract
- 1 x 250g pouch merchant gourmet simply cooked red & white quinoa
- 50g chia seeds
- 50g linseeds
- to serve
- 50g of the granola mix
- 150g per portion of live bio yogurt or almond yogurt for a vegan option
- 100g per portion of your favourite fruit, i like this with berries mixed with berry smoothie, or tropical fruit mixed with mango and passionfruit smoothie or mixed citrus fruit
Preparation
Pre-heat your oven to 170c / rack position middle shelf
Get a baking sheet with low sides just large enough to hold everything
The low sides are important, if you use a deep tray, this impacts the cooking time enormously
Put the freekeh, quinoa, sliced chestnuts and quartered walnuts on top
Add the maple syrup and vanilla extract
Mix everything together thoroughly
Spread the mixture thinly and evenly over the baking sheet
Bake for 20 minutes
Stir the mixture twice during this time so it doesn’t burn around the edges
Take the tray out of the oven
Turn the heat down to 150c
Add the chia and linseeds to the granola
Grate the grapefruit zest over the top
Mix thoroughly
Bake for 10-12 minutes or until golden
Check and stir frequently
Take the granola out of the oven
Cool completely and stir to break it up from time to time as it does, the granola will harden as it cools
Store in an airtight container
To serve, spoon your fruit into bowls, glasses or pots
Spoon the yoghurt alongside or on top
Just before serving, sprinkle the granola over the yoghurt
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