Satisfyingly crunchy, packed full of texture and taste, this granola is so easy to make and it’s thanks to the star of the show that sets it apart: QUINOA. Yep, you know that bag that might be sitting in your kitchen cupboards and you’re wondering what to do with it? As much as it’s a great ingredient in savoury dishes, this is another delicious way to use it combined with plenty of crunchy seeds for a healthy breakfast (or snack at any time of day!). The ways you might want to serve it are endless 🙂


  • 220g quinoa
  • 200g rolled oats (I used Quaker)
  • 50g pumpkin seeds
  • 50g sunflower seeds (I used Buy Wholefoods Online)
  • 50g hemp seeds (I used Linwoods)
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 6 tablespoons maple syrup (I used Clarks)
  • 50ml coconut oil, melted (I used The Coconut Company)

Get making!

  1. Preheat the oven to 170C and line a large baking tray with greaseproof paper.
  2. Mix together the quinoa, oats, seeds, cinnamon and ginger in a bowl.
  3. Whisk together the maple syrup and oil and pour into the bowl. Stir well so everything is combined.
  4. Spread out in an even layer and bake for 25 minutes (stir every 10 minutes) until golden brown. Leave to cool to crispen up and form clumps.
  5. Transfer to an airtight jar and keep for up to 2 weeks. Serve with yogurt, milk, fruit – whatever!

I layered mine up with yogurt, Swiss Me berry puree and added some freeze-dried raspberries for extra crunch!