Grain-Free Granola - Digestive Nutrition Clinic



5 min


35 min

--- Ingredients ---

  • 1 cup (100g) quinoa flakes
  • ½ cup (60g) walnuts
  • ½ cup (70g) sunflower seeds
  • ½ cup (40g) unsweetened coconut shavings
  • ¼ cup (25g) crushed golden flaxseed 
  • ¼ cup (35g) macadamia nuts 
  • ¼ cup (60g) maple syrup
  • 3 tablespoons (40g) virgin coconut oil 
  • 1 teaspoon (4g) vanilla extract 
  • ¼ teaspoon sea salt

--- Instructions ---

  1. Preheat oven to 180oC (350oF).
  2. Toss quinoa flakes, walnuts, sunflower seeds, coconut, flaxseed and macadamia nuts on a rimmed baking tray.
  3. Toast in the oven for 10-15 minutes, stirring once or twice until the coconut is golden brown.
  4. Decrease oven temperature to 150oC (300oF).
  5. Place the quinoa flakes mixture into a large mixing bowl.
  6. Mix the maple syrup, coconut oil, vanilla and salt in a separate bowl and then pour over the quinoa mixture until it is uniformly coated.
  7. Spread the mixture onto a rimmed baking tray.
  8. Bake for 20-25 minutes, until it turns golden brown.
  9. Remove from the oven and allow to cool.

The granola can keep in an airtight container for up to three weeks.

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Nutrition Facts Grain Free Granola
[The recipes are property of the Digestive Nutrition Clinic and have been overseen by our Registered Clinical Dietitian Nutritionist and FODMAP expert.]