As granola’s go, this is a delicate and refined granola, made with quinoa flakes.
And to me, ginger goes with blueberries like cinnamon goes with apple, born for each other.
45 mins | makes 1kg jar | easy money
100g dried blueberries
200g quinoa flakes
2 tbsp light soft brown sugar
1 tsp ground ginger
½ tsp cinnamon
½ tsp sea salt
90ml maple syrup
60ml coconut oil, melted
1 tsp vanilla extract
100g dried mulberries
Give the blueberries a 10min soak in boiling water first up. Turn the oven up to 180°C / gas 4 and line a large baking tray with greaseproof.
Mix the quinoa flakes, sugar, spices and salt together in a large bowl. Drain the blueberries, keeping the water, and add the berries into the oats.
Mix the maple syrup, melted coconut oil, vanilla extract and 2 tbsp of the blueberry water together and pour over the quinoa mix. Stir it all up making sure everything is coated.
Tip into the baking tray and spread out evenly, chuck in the oven for 30-35 mins until golden brown, stirring every 10 mins so the edges don’t burn.
Remove from the oven and when it’s completely cool stir in the mulberries and transfer to an airtight container where it will last for 2-3 weeks.
Source: Charlie Big Potatoes