Breakfast fig and quinoa granola


  • Preparation: 10’
  • Cooking: 0’
  • Total time: 10’

Ingredients

  • 140g (1 cup) raw almonds
  • 100g (1 cup) walnuts
  • 75g (1/2 cup) pepitas
  • 110g dried figs, trimmed and finely sliced
  • 160g (2 cups) quinoa flakes or rolled oats
  • 90g (2 cups) coconut flakes
  • 75g (1/3 cup) coconut oil
  • 85g (1/4 cup) maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground ginger

1

Preheat oven 180C/160C (fan forced) and line 2 baking trays with baking paper

2

Insert the “Multi Blade” into the bowl and add almonds and walnuts. Press PULSE for 5 seconds. Scrape down the sides and repeat two or three times until nuts are coarsely chopped. Tip into a large bowl and add pepitas, figs, quinoa and coconut flakes. Toss to mix evenly.

3

Replace the “MultiBlade” with the “Stir Assist” and add coconut oil, maple syrup, vanilla, salt and spices. Manually select 140C and 2 minutes cook time, STIR SPEED 1. Press START.

4

Once cooking time has ended, open lid and pour syrup over nut and seed mixture and mix well to coat. Spoon over the 2 prepared trays, making sure to spread it out evenly.

5

Bake for 10 minutes. Remove tray from oven and stir and turn over granola. Return to oven and cook for a further 10 minutes or until crisp and golden.

6

Remove and cool completely on trays before storing in an airtight container

Note:

For a sweeter granola increase maple syrup to 1/3 cup. Try replacing the dried figs with dried blueberries or your favourite dried fruit. Granola will keep in an airtight container for 2-3 weeks.