Quinoa-Oat Granola With Fruit and Seeds
Ingredients
2 1/2 cups (250g) rolled oats
1/2 cup (75g) pumpkin seeds (pepitas)
1/2 cup (60g) sunflower seeds (hulled)
1/3 cup (57g) uncooked quinoa
1/4 cup (45g) hemp seed hearts
1/4 cup (25g) unsweetened shredded coconut
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup (59ml) coconut oil, melted
1/4 cup (59ml) maple syrup
1 teaspoon vanilla extract
1/2 cup (20g) freeze-dried mango, broken into small pieces
1/2 cup (15g) freeze-dried raspberries, coarsely crushed
Directions
Preheat oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, combine oats, pumpkin seeds, sunflower seeds, quinoa, hemp seeds, cinnamon and salt. In a measuring cup, combine coconut oil, maple syrup and vanilla. Stir into oat mixture and spread evenly in the prepared pan, pressing down with a spatula — this encourages the granola to form clusters.
Bake, rotating pan once, until light golden brown, 25 minutes. Let cool slightly and then stir in fruit. Let cool completely and store in an airtight container for up to 1 week.
Serves: 10 | Serving Size: 1/2 cup [50g]
Nutrition (per serving): Calories: 277; Total Fat: 14g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 102mg; Carbohydrate: 32g; Dietary Fiber: 4g; Sugar: 5g; Protein: 8g
Banana “sushi” a healthy snacks control your hunger even while you try to lose weight.
Peanut butter has potassium as well as protein which lower the risk of high blood pressure, stroke and heart disease
High in Fibre– It also contains fibre for your bowel health, healthy fats, magnesium to fortify your bones and muscles, Vitamin E and antioxidants
Bananas are respectable sources of vitamin C
Bananas can aid digestion and help beat gastrointestinal issues
Great for snacking and taking with you on the road, this recipe can be created easily.