We go through granola like there’s no tomorrow at home. I need to make a giant jar every two weeks in order to keep up with demand. Unfortunately, the ants managed to get into this one, so we did not get to enjoy this for very long. So much sadness. It was so delicious. It was also very painful since quinoa and hazelnuts are kind of premium ingredients, because I wanted to make something special.
I like playing around with my granola recipes, so I wanted to try the recipe with quinoa just to try something different. Quinoa is an amazing pseudo-cereal, it’s actually a seed, but you cook it like rice and it’s a great, super nutritious rice substitute. I didn’t boil it in this recipe, leaving it like a seed to add extra crunch and also plenty of nutrition. Quinoa is too amazing – it’s got iron, B-vitamins, magnesium, potassium, calcium and it is also one of the few complete sources of plant-based protein.
Chocolate and hazelnuts are best friends, wouldn’t you agree? A such it was a no-brainer that when I wanted to make chocolate granola that I was going to throw in hazelnuts into the mix. Any excuse to have chocolate in the morning, really. When you bake this, your kitchen will smell like chocolate – divine! Use raw cacao if you can, to get the most nutrition from your chocolate. Otherwise, I have found in the organic section in supermarkets here Kokoa powder which is not alkaline processed, preserving much more nutrients than baking cocoa powder. Try to find this, it’s by a brand called Radiant Foods. It is under RM20 for the tub. You can use it in smoothies and baking too!
I wanted to make it a bit more cluster-like too. I achieved this by mixing ground flaxseeds with a little bit of water first, before adding all the other wet ingredients. The ground flaxseed acts like a binder, kind of like an egg, making the oats cluster together with the quinoa. I then added cranberries for texture and some tangy sweet-sour contrast. Yeah, I’m really sad now that we didn’t have very long with this granola. I guess I’m just going to have to make it again….
- 1 tablespoon ground flaxseed
- ¼ cup water
- ¾ cup applesauce
- ⅓ cup rice malt syrup
- 6 tablespoons cacao powder
- 1 teaspoon vanilla extract
- Pinch salt
- 4 cups rolled oats
- 1 cup uncooked quinoa
- ½ cup hazelnuts, skins removed, chopped
- ½ cup dried cranberries
- Preheat the oven to 180 degrees Celsius. Line a baking tray with baking paper or silpat.
- Mix the ground flaxseed and water together, and set aside for five minutes to thicken up.
- Mix together the applesauce, rice malt syrup, cacao powder and vanilla extract, stir well until smooth. Add the ground flaxseed once thickened, and mix well.
- Measure out the oats and quinoa into a mixing bowl. Add the liquid ingredients and mix thoroughly.
- Pour out the unbaked granola onto the baking tray, and spread out into a thin layer. Place in the oven to bake.
- Bake the granola for 10 minutes, then take it out and carefully, using a spatula, turn over the granola all over the tray. Press back into a single layer, then sprinkle over with the chopped hazelnuts. Place the tray back in the oven to bake for another 10 minutes. If your granola is not very crunchy, depending on your oven, you may want to bake it for another 5 to 10 minutes longer. My oven is an extremely mood swingy oven, so I know it sometimes take a while longer!
- Remove from the oven once ready, and leave to cool before storing in a glass jar, to maintain its crispy texture!
Enjoy! xx, Bee