This is a fantastic granola for all the family- full of nutrients from the quinoa, oats, nuts and seeds as well as a big dose of natural sweetness from the fresh bananas. Its essential to leave the granola in the oven to crisp up after you have turned it off otherwise you won't get the lovely crunchy texture that makes it so addictive that you'll find yourself sneaking handfuls as a quick snack! I haven't included any dried fruit as we tend to add these separately as they burns in the oven but if you wanted to add any into the mixture before storing then I would suggest two types and about 50g each.
[Note: if you can't find puffed quinoa then just use an extra 60g porridge oats.]
140g porridge oats
40g puffed quinoa
40g desiccated coconut
40g almonds, roughly chopped
40g pistachios, roughly chopped
40g pecans, roughly chopped
40g sunflower seeds
40g pumpkin seeds
2 tbsp linseed
1 tsp ground cinnamon
3 tbsp maple syrup
3 tbsp olive oil
150g banana (about 2 bananas)
Preheat the oven to 180oC and line a baking tray with baking parchment.
Place all the dry ingredients in a large mixing bowl. Place the maple syrup, olive oil and banana in a blender and blitz until a smooth puree. Pour the banana mixture over the dry ingredients and stir through so that everything is is evenly coated.
Spread the mixture onto the baking tray and compact down with the back of a wooden spoon or spatula. Place in the oven for 30-35 minutes, giving it a stir every 10-15 minutes. Turn off the oven but leave the tray inside for another 30 minutes to allow everything to crisp up. Remove and leave to cool completely before breaking up and storing in an airtight container for 1-2 weeks.