Crunchy, packed with flavours and a hint of lemon aroma, this Summer Lemon Quinoa Granola has become one of my recent favourite snack/breakfast food! It's made with simple ingredients and only needs less than 10 minutes to put together!
40gnutschopped. I use walnuts and hazelnuts (~2 Tbsp each)
4Tbspuncooked quinoas
1Tbspground flaxseed
1/2Tbspchia seeds
1/8tspsalt
1.5Tbspcoconut sugaror organic cane sugar
1lemonzest only
30gmaple syrup1.5 Tbsp
1Tbspnut butter*
1/2tsppure vanilla extract
1Tbspapplesauce
1Tbspwater
Instructions
Preheat the oven to 175°C / 350°F. Line a baking sheet with a baking mat or baking paper.
Add rolled oats, chopped nuts, quinoa, ground flaxseed, chia seeds, salt, and coconut sugar to a big bowl. Use a silicone spatula or fork to mix them together.
Then in another bowl, add maple syrup, nut butter, vanilla extract, applesauce, and lemon zest. Use a fork or small whisk to mix them together.
Pour the wet mixture into the oat-nut mixture. Use a silicone spatula or fork to mix it all together evenly.
Transfer the mixture to the lined baked sheet. Use a spatula to spread it out evenly into a single layer.
Bake it in the oven on the middle rack at 175°C / 350°F for 20~25 minu1tes. It should be golden brown and firm to the touch.
Move the baking sheet onto a wire rack to cool down completely. Break it into small pieces. Enjoy it as it is or serve it with plant-based milk/yogurt.
Notes
*Nut Butter: I usually use almond butter or cashew butter. Use the one without added oil and best a bit runny. (How to Make Nut Butter)
Storage: Once the granola has cool down completely, store it in an air-tight container or jar. It should be good at room temperature for 1 week or 2~3 weeks in the fridge.