Home Made Coconut Chia Quinoa Granola

Home Made Coconut Chia Quinoa Granola

These past weeks have been a lesson in so many things… Self-control and patience, mainly. But also, how to unwind after a very stressful day. How to not take things personally. How to be gentle. And also (unnecessarily) how to trouble shoot. The lesson I’ve learned is: there is no such thing as a perfect thing. Even if you planned everything meticulously, Karma will find a way to fuck it up. Sounds so negative? No, actually… 

Not at all. I just feel like maybe I grew up some more. 2016, I’m 33 years (and a couple of months old), and I finally feel a little… wise. Maybe years of Yoga didn’t hurt, either, for inner balance. Nothing as good as a good couple of deep breaths to ground you. I’m just thankful for the good and the bad, equally. Because the good gives you the strenght to endure the bad, and the bad gives you the openness to be grateful for the good.

Or something. Am I wise or what?

Also, with every year that I age, I appreciate my mom more. She’s always been my closest friend, ally and soul-mate, my biggest fan. And so, I wanted to give her something, that’s not flowers (for once). Because flowers are so obvious (albeit pretty and always welcome in our books). So I made what every daughter with an oven would make: Granola. Because it’s healthy, it’s indulgent, it’s whipped up so easily and quickly and it stores well. Plus, your mom or whatever gift recipient you might want to surprise will thank you, because it can be enjoyed in so many ways. With yoghurt and fruit, on top of a smoothie or simply in a bowl full of almond milk.

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Home Made Coconut Chia Quinoa Granola
Makes about 2 large jams jars

2 cups rolled oats
1 cup quinoa puffs
1 cup amaranth puffs
1 cup coconut chips
1/2 cup hazelnuts, chopped
4 tbsp. coconut oil
4 tbsp. maple syrup
2 tbsp. brown sugar

For the granola layer jars:
1 cup strawberries, chopped
1 tbsp. lemon juice
1 tbsp. maple syrup
1 handful blueberries
1 cup greek yoghurt

For the granola, mix all the grains in a large bowl, add the coconut oil, maple syrup and brown sugar. Spread evenly on a baking tray and bake at 180° C / 350º F for about 25 to 30 minutes, until crispy and golden brown. You might have to turn the granola over once or twice. Let cool before storing in an airtight container.

For the granola layer jars, I pureed a couple of strawberries with lemon juice and maple. Layer some granola at the bottom of a jar, add a tablespoon or two of yoghurt on top, then a layer of the strawberry coulis and some blueberries, and start again with granola. Top things off with whole strawberries and serve.[/twocol_one][fourcol_one_last][/fourcol_one_last][gap height=”20″]

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